A delightful twist on traditional keema! Grated hard-boiled eggs are simmered in a rich and spicy onion-tomato masala. This quick and protein-packed curry is perfect with hot rotis or pav for a satisfying weeknight meal.
A rustic and hearty dish from Bihar, featuring whole wheat dough balls stuffed with a savory sattu filling. Traditionally roasted and served with mashed vegetables (chokha) and a generous dip of ghee.
Prep40 min
Cook40 min
Servings4
Serving size: 1 serving(3 littis with about 1 cup of chokha)
Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
Aromatic egg keema with authentic litti & ghee. A protein-packed, energy-giving meal that's soul-satisfying!
This bihari dish is perfect for lunch. With 1103.47 calories and 39.519999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
1 tsp Kasuri Methi (crushed)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil, Cool, and Grate the Eggs
Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring the water to a rolling boil over high heat.
Once boiling, reduce the heat to a simmer and cook for 10-12 minutes for perfect hard-boiled eggs.
Drain the hot water and immediately run cold water over the eggs or place them in an ice bath for 5 minutes. This stops the cooking process and makes them easier to peel.
Once completely cool, peel the eggs and grate them using the large holes of a box grater. Set the grated eggs aside.
2
Prepare the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and have turned a deep golden brown. This step is crucial for the flavor of the curry.
Add the ginger-garlic paste and slit green chilies. Sauté for another 60 seconds until the raw aroma disappears.
3
Cook Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring and mashing them with your spoon, until they break down and become pulpy.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
Continue to cook the masala on medium-low heat for 5-7 minutes, stirring occasionally, until you see oil separating from the sides of the masala. This indicates that the base is perfectly cooked.
4
Combine and Finish the Dish
Reduce the heat to low. Add the grated eggs to the pan.
Gently fold the eggs into the masala, ensuring they are evenly coated without mashing them too much.
Pour in 1/4 cup of water (or more for a looser consistency), and add the crushed kasuri methi. Stir gently to combine.
Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the eggs to absorb the flavors of the masala.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the top. Give it one final gentle stir.
5
Serve
Let the Egg Keema Masala rest for 5 minutes before serving. Serve hot with fresh roti, pav (bread rolls), parathas, or as a side with dal and rice.
677cal
25gprotein
111gcarbs
19gfat
Ingredients
2.5 cups Atta (Also known as whole wheat flour)
2 tbsp Ghee (For the dough)
1 tsp Ajwain (For the dough)
1 tsp Salt (For the dough)
1 cup Water (For kneading, use as needed)
1.5 cups Sattu (Roasted gram flour, for the filling)
1 medium Onion (Finely chopped, for the filling)
6 cloves Garlic (Finely chopped, for the filling)
1 inch Ginger (Grated, for the filling)
2 pcs Green Chili (Finely chopped, for the filling)
3 tbsp Coriander Leaves (Chopped, for the filling)
1 tsp Kalonji (Nigella seeds, for the filling)
2 tbsp Mustard Oil (For the filling)
2 tbsp Lemon Juice (For the filling)
1 tbsp Mango Pickle Masala (Optional, for the filling)
1 large Eggplant (Baingan, for the chokha)
2 medium Tomato (For the chokha)
2 medium Potato (For the chokha)
Instructions
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
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
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.
1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)
Instructions
1
Melt the Butter
Cut the unsalted butter into 1-inch cubes to ensure even melting.
Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2
Simmer and Clarify
Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3
Strain the Ghee
Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4
Cool and Store
Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
Once fully cooled and solidified, seal the jar with an airtight lid.
Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.
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
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
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
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.
