To begin with, let's make some chokha for the litti. We used 1 large eggplant, 3 medium tomatoes, 4 tiny potatoes, and 3-4 garlic cloves. The quantity can be adjusted to suit your demands.
So, we'll cut eggplant twice or thrice to test whether it's good; if it's bad, remove it by cutting it.
We'll add garlic to brinjal to make chokha taste better. We must now bake or cook it on the stove.
We can place it on aluminium foil on a baking pan and then put it in an oven preheated to 250 degrees Celsius for twenty minutes.
After that, it will continue to cook at the same temperature for another thirty minutes.
We'll prepare some litti. We can't use maida in this recipe; thus, we need two cups of wheat flour (250 gms).
Combine two to three tablespoons of ghee, a half teaspoon of hand-crushed carom seeds, and a half teaspoon of salt.
To create a dough, simply add more water, and it shouldn't be too soft.
Set it aside for now.
Stuffing will be made with sattu. Sattu is readily available in 150-gram packets, and it's easy to get your hands on. If you do not have it, you can rapidly make it from roasted roasted chickpea. Roasted chickpea is easily available; its peel is removed and grinded finely to make sattu.
We'll now proceed to include further items. We have added one medium onion that has been finely chopped, four to five cloves of garlic, and two to three green chillies. You can finely chop some ginger and add it to the mix.
You can add salt according to your taste. We have put half a teaspoon of salt and half a teaspoon of chaat masala. If you have chaat masala at home, adding some of it to your dish will give it a delicious flavour.
We'll add a little spoonful of black pepper powder to give it a great taste. A quarter-teaspoon of black cumin, a quarter-teaspoon of carom seeds.
One to two teaspoons of pickle masala will be added. Adding 1 tbsp of mustard oil enhances the flavour. To finish, we'll add the fresh coriander and stir everything together. A small amount of water is needed for a good binding, so just mix it up with your hands. The filling for the Sattu will be put aside.
The baking pan is taken out of the oven and left to cool for 10 minutes
As soon as all the vegetables have been peeled, we'll hand-mash them together.
We've added finely chopped small onion, 2-3 green chillies, 2-3 garlic cloves, and coriander leaves.
We can adjust the amount of salt to our preference (around 1/2 tsp).
The final step is to stir in 1 teaspoon of mustard oil. Once the ingredients have been mixed together, it's finished, and you can set it aside.
The litti dough is ready to be baked. We'll create a small balls of the same size.
The next step is to smooth out 1 ball.
Press it with the thumb to create the shape of a cup.
Sattu (chickpea powder) stuffing will be added at this point.
As we roll it over on our palm, we'll try to raise one corner and then shut it from the top.
We can achieve a rounded shape by rotating our palms.
Afterwards, we'll go through the same process with the remaining litti.
Add 1/2 tbsp oil in the cooker.
We are going to distribute the oil so that it is evenly distributed throughout the cooker, including on its sides. Using a medium-low flame, we'll cook it for 2 to 3 minutes.
After that, we are going to put the litti into the cooker. Prepare over a low flame for five minutes.
After five minutes, use a spatula or your hands to rotate the litti and repeat the process until both sides are cooked.
After about fifteen minutes have elapsed, we can now shake the cooker to spin the litti without manually turning it, and we plan to repeat this process 3 to 4 times at intervals of 5 minutes.
Cracks on litti show that it is cooked correctly from the inside.
Adding ghee to the litti makes it taste four times better.
Put the litti on a serving tray, so we can now serve it with chokha.