For the dough:
wheat flour 3 cups
ghee 2 tbsp
salt ½ tsp
water ½ cup
For the filling:
sattu 2 cups
5-6 garlic cloves – finely chopped
1/2 inch ginger - finely chopped
3-4 green chilies - finely chopped
1 tbsp coriander leaves - finely chopped
ajwain or carom seeds 1 tsp
magraila or kalonji or onion seeds 1 tsp
amchur or dry mango powder 1 tsp
sarso oil 1 tsp
salt to taste
ghee to serve
For the chokha:
boiled potatoes 2-3
1 small onion - finely chopped
1 green chili – finely chopped
1 tbsp coriander - chopped
mustard oil 1/2 tsp
lemon juice 1/2 tsp
black salt or kala namak to taste
For tempering chokha:
refined oil 1 tbsp
1 dry red chili - roughly torn
mustard seeds ½ tsp
For the dough, first put the flour, ghee and salt in a bowl and mix with fingers, and then add a little water at the time of kneading the dough.
Now to prepare a filling, put all the ingredients together in a bowl and mix with fingers. Adjust the seasoning if required.
Now make balls out of the prepared dough, little bigger than the size of golf ball. Make a well in the centre and add the filling while sealing it properly. Same way prepare all.
Preheat the oven at 200 degrees celsius. Place the Littis inside the oven and roast till they are golden brown.
To make the Chokha, put everything together in a bowl and mash till well combined. Adjust the seasoning.
For that earthy flavour in Chokha, I always temper it.
To temper it, heat oil in a small pan and add mustard seeds and dry red chili. Let them crackle and just spread over the prepared Chokha.
Enjoy hot Littis with melted ghee and delicious Chokha.