Litti-Chokha, the most famous and traditional dish of Bihar and Uttar Pradesh, is not just a food for the people there, but an emotion.

Nutritious and delicious, this dish has now gained recognition worldwide. The combination of sattu and eggplant-potato makes it unparalleled. Let's learn a simple recipe for making litti-chokha at home.

Sattu filling for litti
The true flavor of litti lies in the spicy sattu filling.

Ingredients:
Sattu (roasted chickpea flour) - 2 cups
Finely chopped onion - 1 medium
Ginger and garlic (grated) - 2 teaspoons
Green chilies - 3-4 (finely chopped)
Coriander leaves - 1/2 cup (chopped)
Pickling masala (especially stuffed red chili pickle) - 1 tablespoon
Lemon juice - 1 tablespoon
Nigella seeds and carom seeds - 1/2 teaspoon each
Mustard oil - 2 tablespoons
Salt - to taste

Method:
Place the sattu in a large bowl and add all the above ingredients. The mustard oil and pickling masala enhance its flavor.

Kneading the dough for the litti
The outer side of the litti should be slightly firm and crispy.

Ingredients:
Wheat flour - 3 cups
Celery seeds - 1/2 teaspoon
Ghee or oil (for kneading) - 2 tablespoons
Salt - 1/2 teaspoon
Water - as needed

Method:
Mix salt, celery seeds, and ghee into the flour and knead well. Add water little by little and knead into a stiff dough. Cover and let it rest for 20 minutes.

Method:
Chokha is primarily made by roasting it over a fire, which gives it a distinctive smoky flavor.

Ingredients:
Large eggplant (for filling) - 1
Tomato - 2-3
Boiled potatoes - 2
Finely chopped garlic, ginger, and green chilies
Raw mustard oil - 1 tablespoon
Salt and coriander leaves

Method:
Slightly slit the eggplant and tomato and roast them over a fire until they soften. Peel them and mash them in a bowl. Add boiled potatoes, finely chopped garlic, chili, ginger, coriander, and raw mustard oil. Your chokha is ready.

Preparing and Cooking Litti
Cut small balls of dough and shape them into bowls.
Fill the center with 1-2 teaspoons of the sattu mixture and seal them around the edges to form a round shape.
Cook them over a low flame of cow dung cakes, turning them occasionally, until golden brown.
You can also make this in a gas tandoor/appam maker.

Serving Method
When the litti is cooked thoroughly, press it down slightly to break it and dip it in hot pure ghee. Serve it with chokha, green chutney, and vinegared onions.

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