Litti Chokha (Millet Twist)

Step 1: Roast Vegetables for Chokha

Apply a thin layer of oil to the eggplant and tomatoes. Place them on a roasting rack over an open flame on a portable gas stove. Roast, turning occasionally with tongs, until the skin is charred and the vegetables are soft. Transfer the roasted vegetables to a bowl and cover immediately with cling wrap to steam and loosen the skin.

Step 2: Prepare Litti Dough

In a pan, bring 1 cup of water to a boil. Add 1/2 tsp salt, 1/2 tsp ajwain, and 1 tbsp ghee to the boiling water. Add 1 cup of Jowar flour to the boiling water (maintaining a 1:1 ratio of water to flour). Mix well until the flour absorbs all the water. Cover the pan and let it cook on low flame for a few minutes to steam (like 'ukad'). Transfer the warm dough to a bowl. Knead the dough while still warm using a flat tool or back of a spoon, adding a little ghee to your hands if needed, until smooth and pliable.

Step 3: Prepare Sattu Stuffing

In a separate bowl, combine 1 cup Sattu flour, 1-2 tbsp chopped green chilies, 1 tbsp chopped ginger, 1 tbsp chopped garlic, 1/2 cup chopped onions, and 1/4 cup chopped coriander leaves. Add 2 tbsp achaar masala and 1 tbsp lemon juice. Add 1/4 tsp salt (adjusting for salt already present in the achaar masala). Add 1 tbsp mustard oil and a little water to moisten the mixture slightly. Mix all ingredients thoroughly to form a crumbly but moist stuffing.

Step 4: Stuff and Shape Litti

Divide the prepared Jowar dough into small, equal-sized portions. Take one portion of the dough and flatten it into a cup shape in your palm. Fill generously with the Sattu stuffing. Carefully seal the edges of the dough and roll it into a smooth ball (Litti). Repeat this process for all the remaining dough portions.

Step 5: Cook Litti (Air Fryer Method)

Grease the air fryer basket with ghee. Place 4 Litti balls in the air fryer basket. Set the air fryer to 180°C (≈355°F) (approximately 355°F) and cook for 15 minutes. Flip the Littis halfway through cooking to ensure even browning and cooking.

Step 6: Cook Litti (Pressure Cooker Method)

Grease the bottom of a pressure cooker with ghee. Place 4 Litti balls in the pressure cooker. Cover the pressure cooker, but do not use the whistle. Cook on low flame for about 10-15 minutes, turning the Littis occasionally, until they are cooked through and lightly browned.

Step 7: Finish Chokha Preparation

Remove the cling wrap from the roasted vegetables. Peel the charred skin off the eggplant and tomatoes. Roughly chop the roasted tomatoes. Mash the roasted eggplant and tomatoes in a bowl. Add mashed boiled potato to the eggplant and tomato mixture. Add chopped green chilies, ginger, garlic, onion, and coriander leaves. Add lemon juice, mustard oil, and salt to taste. Mix and mash all ingredients thoroughly to form the chokha.

Step 8: Char Litti on Open Flame

Once the Littis are cooked (either by air fryer or pressure cooker), place them directly on an open flame using a roasting rack or tongs. Roast, turning frequently, until they develop a nice charred, smoky flavor and appearance. Immediately brush the hot, charred Littis generously with ghee.

Step 9: Serve Litti Chokha

Arrange the freshly prepared Litti, Chokha, and tomato chutney on a serving platter. Garnish the chokha with fresh coriander leaves. Serve hot with roasted chana on the side.

• Choose a light eggplant with fewer seeds for the chokha.

• Cover roasted vegetables with cling wrap immediately after roasting; the steam helps loosen the skin for easy peeling.

• Add a little water and mustard oil to the Sattu stuffing to prevent it from being too dry.

• Knead the Jowar dough while it's still warm for a smooth and pliable texture.

• Brush the cooked Litti generously with ghee for authentic flavor and moisture.

• For Litti, you can use Bajra (pearl millet) flour, especially in winter, as it also works well.

• Traditional Litti is made with whole wheat flour (atta).

• Litti can be cooked in an air fryer, pressure cooker, or directly on an open flame/coals.