Litti Chokha originally belongs to bihar but is very popular amongst all It is a complete meal, and can be eaten any time.
Mix atta and vegetable oil thoroughly so that it becomes crumbly.
Add water and kneed to make dough.
It should be stiff and harder than the dough for making roti.
Divide the dough into 10 equal parts.
Mix all the ingredients well with a little water so that the mixture is powdery and damp.
It should not be too dry or too wet.
For the Litti
Take one part of the dough and make into a ball.
Now hold it between your fingers and press with your thumbs to make it cup shaped.
Fill a generous amount of sattu filling in this cup shaped dough.
Bring the edges together carefully to seal it and make a round ball.
Seal it properly so that the filing does not come out.
Likewise make all litti balls.
Now for roasting I have used gas tandoor
(We can roast them in otg or microwave also)
Put all the litti balls in pre-heated tandoor grill and roast in medium heat for 20-25 minutes.
Keep turning the litti balls over periodically say about every 5 minutes to ensure that they are roasted evenly and are crisp.
Take out the litti from the tandoor grill and apply little pressure with your palm to make an opening and dip each litti in the melted ghee.
See that the ghee fills inside the litti.
For the chokha-Slit the brinjal along one side to just check if its ok from inside (ensure that it is not cut into two halves).
Roast the slit brinjal and washed tomatoes on gas flame or grill for about 15 to 20 minutes.
Keep turning the baingan and tomatoes over periodically to ensure that they are evenly cooked till the skin of the baingan and tomatoes turn black and the pulp is soft and juicy.
Remove the charred black skin and put the cooked pulp in a bowl.
Mash it and mix the rest of the ingredients in the bowl.
The chokha is ready.
Serve littis with generous helping of ghee and chokha and some fresh green salad as accompaniment.
The litti can be half done and then fried in desi ghee to make them crispy and golden coloured.