Soft Litti and Aloo Chokha

For the stuffing:

 

In a bowl, combine 0.75 cup of sattu, 1/2 tsp adjvain, 1/4 tsp kalonji seeds, 1 tbsp finely chopped garlic & ginger, 1/2 tsp salt, 1 tbsp lemon juice, 1 tbsp mustard oil, 1/4 cup finely chopped onions, 1/4 cup finely chopped coriander leaves, 1 tbsp water. 

The stuffing shouldn't be too dry, just hold shape while pressing in the hand. Let aside.

For the littis:

In a bowl, add 1.5 cups of atta (whole wheat flour), 1/2 tsp salt, 1.5 tbsp melted ghee or oil, 1/4 tsp baking soda, 1/4 cup milk. Knead and gradually add 1/4 cup of water until the dough is firm and smooth. 

Cover with a wet cloth and let it rest for 30 minutes. 

To make the litti, take a small dough ball (lime-size) and make a round shell using your fingers. The base should be thicker than the sides. Make a ball of stuffing and fill it inside. Roating the litti and pressing the stuffing, bring all sides together. Slightly roll to adjust the ball shape. This recipe made 6 litties. 

Preheat the oven to 180°C. Arrange the baking tray on the middle rack. Bake for 30 minutes on one side. Take out and flip, then bake again for 10-15 minutes. If you want darker spots on the litties, you can hold them on the gaz flame for up to 10 seconds. Dip them in melted ghee or butter once you're done.

For the Aloo Chokha:

Cut 3 potatoes, place them in a microwave-safe dish and microwave them at 600W for approximately 8 minutes, or until they are cooked through. Once cooled down, mash them. Finely chop 1/2 tomato, coriander and green chillies. Combine to the mashed potatoes then add salt and mustard oil.

To serve:

Plate the littis in a thali, along with the chokha and some dhaniya/pudina (coriander/mint) chutney.

Bon appétit !

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This dish is mainly consumed in the state of Bihar and some parts of Jarkhand. Sattu is practically roasted chickpea flour, which can be made at home.

This recipe is adapted from Fitnfastrecipes'.