Litti-Chokha

This one can be prepared and have at any point of the year but tastes awesome during winter. I had it for the first time and i have no words to describe it. We set up everything on the terrace: a small bonfire, sitting arrangement and preparation of the littis. I simply loved the taste with loads of Ghee…
Updated Pic:

                                     

Adapted from Mom in Law.

For Dough:

Wheat flour/Atta-500gms

Black Onion seeds (Mangrella ) - 2 teaspoon
Carom seeds ( Ajwain ) - 3 teaspoon

Salt to taste

For Filling:

Sattu – 500gms
Garlic( chopped ) – 1 Pod
Ginger( chopped ) - 2 tablespoon
Green chilies ( chopped ) - 3
Coriander leaves ( chopped ) - 4 tablespoon
Lemon juice – 3-4 teaspoon
Pickle masala (achar) - 2 teaspoon
Salt to taste

For Chokha:

Brinjal-500gms

Tomato-250gms

Mustard Oil-1 tablespoon

Green Chillies-3

Coriander-1 tablespoon chopped

Salt to taste

Method:

1.Mix all the filling ingredients with sattu. Add required amount of water to make the stuffing moist and easy to fill. Keep aside.

                             
2. Add the seeds in the wheat flour. Mix lightly with finger tips, and knead with water to make soft dough. Make balls out of dough of 2.5" to 3" diameter (Loiyas) in size with hand.
3. Stuff 2 to 3 teaspoon of sattu filling in the center of each balls and close it from all sides.

                            
4. We can either bake these littis in a preheated oven at 180C or roast in Goithas (Burnt cow dung cakes).
Note: I used Goithas.
                   
5. Bake/Roast till one side is brown and black spots come on the litti surface. Then turn over the litti and bake/roast for few more minutes until that side is brown as well.
6. Take out and dip in pure ghee or butter and serve with Baigan (Brinjal) ka bharta and Dhania Chutney. 

Method of Chokha:

1.   Roast the brinjals and tomatoes in high flame in gas stove.

2.   Remove the skin and mash and mix together.

3. Add mustard oil, green chillies, salt and coriander and mix well.