Bihari Litti with Mutton Keema Masala

Instructions

1. 1

   Prepare the Litti Dough

   • In a large mixing bowl, combine the atta, 2 tbsp ghee, 1 tsp ajwain, and 1 tsp salt. Mix well.
   • Gradually add water and knead to form a firm, pliable dough. It should be stiffer than regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
2. 2

   Prepare the Chokha Vegetables

   • Wash the eggplant and tomatoes. Make a few slits in the eggplant and insert garlic cloves if you like.
   • Roast the eggplant and tomatoes over an open flame or under a broiler until the skin is completely charred and the flesh is soft and pulpy. This should take about 10-15 minutes.
   • Simultaneously, boil the potatoes until they are fork-tender. Peel them once cooked.
   • Once roasted, allow the eggplant and tomatoes to cool down, then carefully peel off the charred skin.
3. 3

   Make the Sattu Filling

   • While the vegetables are cooking, prepare the filling. In a bowl, combine the sattu, finely chopped onion, garlic, ginger, green chilies, coriander leaves, 1 tsp ajwain, and kalonji.
   • Add 2 tbsp mustard oil, 2 tbsp lemon juice, 1.5 tsp salt, and the optional mango pickle masala. Mix thoroughly.
   • Sprinkle 2-3 tablespoons of water and mix until the filling becomes a moist, crumbly mixture that holds its shape when pressed together.
4. 4

   Assemble and Bake the Litti

   • Preheat your oven to 200°C (400°F).
   • Knead the rested dough for another minute and divide it into 12 equal-sized balls.
   • Take one ball, flatten it with your fingers to a 3-inch disc, and shape it into a small cup.
   • Place about 1.5 tablespoons of the sattu filling in the center.
   • Carefully bring the edges of the dough together, pinching to seal the filling inside completely. Roll it into a smooth, round ball.
   • Repeat for all the dough balls and arrange them on a baking tray.
   • Bake for 20-25 minutes, flipping them over halfway through, until they are golden brown and firm. Some littis might develop small cracks, which is a sign they are well-cooked.
5. 5

   Finish the Chokha

   • While the littis are baking, finish the chokha. In a large bowl, mash the peeled roasted eggplant, tomatoes, and boiled potatoes together.
   • Add the finely chopped small onion, 2 cloves of garlic, 1 green chili, 1 tbsp coriander leaves, 1 tbsp mustard oil, 1 tbsp lemon juice, and 1 tsp salt.
   • Mix everything together until well combined. Taste and adjust seasoning if needed.
6. 6

   Serve Litti Chokha

   • Once the littis are baked, remove them from the oven.
   • Using a kitchen towel, gently press and crack each hot litti.
   • Dip the cracked littis generously into the bowl of melted ghee, ensuring they are well-coated.
   • Serve immediately with the prepared baingan chokha and a side of sliced raw onions.