Recipe for Bihari Favorite Litti Chokha

Litti Chokha is a traditional dish from Bihar that has won hearts all over India. This rustic, earthy meal combines the smoky flavors of roasted wheat dough balls (Litti) with a mashed vegetable side dish (Chokha), made primarily of roasted eggplant, tomatoes, and potatoes. Here's a step-by-step guide to making this Bihari delicacy at home.
Ingredients

For Litti:
●    2 cups whole wheat flour
●    1/2 cup roasted gram flour (sattu)
●    1 tbsp mustard oil
●    1 tsp ajwain (carom seeds)
●    1 tsp kalonji (nigella seeds)
●    Salt to taste
●    Water for kneading dough
●    Ghee for drizzling
For Stuffing:
●    1 cup roasted gram flour (sattu)
●    2 green chilies, chopped
●    1 tbsp ginger, grated
●    1 tsp mustard oil
●    1 tsp lemon juice
●    1 tsp ajwain
●    1 tsp kalonji
●    Salt to taste
●    Handful of coriander leaves, chopped

For Chokha:
●    1 large eggplant
●    2 medium potatoes, boiled
●    2 medium tomatoes
●    2 green chilies, chopped
●    1 small onion, finely chopped
●    1 tbsp mustard oil
●    Salt to taste
●    Coriander leaves, chopped
●    1 tbsp lemon juice

Instructions
For Litti:
1.    Prepare the dough: In a bowl, combine wheat flour, ajwain, kalonji, salt, and mustard oil. Gradually add water and knead it into a soft dough. Cover and let it rest for 15-20 minutes.

2.    Prepare the stuffing: In a separate bowl, mix roasted gram flour (sattu), chopped green chilies, grated ginger, mustard oil, lemon juice, ajwain, kalonji, coriander leaves, and salt. The mixture should be moist and crumbly. Adjust seasoning as per taste.

3.    Assemble the Litti: Divide the dough into equal-sized balls. Flatten each ball slightly with your palm, add a spoonful of the sattu mixture, and then fold the edges over to seal the stuffing. Roll into smooth balls.

4.    Cook the Litti: Preheat a tandoor, oven, or stove-top griddle (tawa). Place the littis on a greased baking tray if using an oven, or cook directly on the tawa. Bake at 200°C for 20-30 minutes, turning occasionally until evenly browned. Alternatively, cook on a tawa over low heat. Once done, dip each Litti in melted ghee for extra flavor.

For Chokha:
1.    Roast the vegetables: Roast the eggplant and tomatoes over an open flame or grill until the skin is charred. Once done, remove the skin and mash the pulp. Boil the potatoes, peel, and mash them separately.

2.    Mix the chokha: In a bowl, combine mashed eggplant, potatoes, tomatoes, green chilies, onions, coriander leaves, mustard oil, salt, and lemon juice. Mix well to create a smooth, flavorful chokha.
Serving
Serve hot Littis with a generous side of chokha. Drizzle extra ghee over the Littis for an authentic Bihari flavor. A small bowl of tangy pickles or a dash of chutney adds an extra kick to the meal.
Tips:
●    Littis taste best when cooked over charcoal for that authentic smoky flavor.
●    Adding mustard oil to chokha is essential as it brings out the earthy, tangy flavors typical of this Bihari dish.
Enjoy this hearty meal, perfect for a rustic, homely feast!