Cherry & Dennis Helper Habitat

Indian Litti Chokha

印度烤豆粉餡麵糰配茄子蓉

Indian Litti Chokha — finished dish

Total time: 90 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Baked wholewheat balls stuffed with roasted chickpea flour, served with eggplant mash.

01

Ingredients

Main ingredients

250 g wholewheat flour
100 g roasted chickpea flour sattu
400 g eggplant
200 g tomatoes
80 g onion
2 cloves garlic
10 g coriander
150 ml water (Dough)
1 tbsp cooking oil (Dough)
0.25 tsp salt (Dough)

Flour filling

1 tbsp lemon juice
1 tsp ground cumin
0.25 tsp salt
2 tbsp water

Mash seasoning

1 tbsp cooking oil
0.25 tsp salt
0.25 tsp chilli powder

Indian Litti Chokha — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
measuring jug
two baking trays
oven
fork
serving plate
pastry brush
tablespoon
oven gloves

Indian Litti Chokha — tools

03

Steps

Indian Litti Chokha — Preheat oven 200°C; pierce eggplant and halve tomatoes on tray

Step 1

Preheat oven 200°C; pierce eggplant and halve tomatoes on tray

Preheat oven 200°C; pierce eggplant and halve tomatoes on tray.

Indian Litti Chokha — Brush vegetables with half the mash oil; roast thirty to forty minutes until soft

Step 2

Brush vegetables with half the mash oil; roast thirty to forty minutes until soft

Brush vegetables with half the mash oil; roast thirty to forty minutes until soft.

Indian Litti Chokha — Knead flour with dough salt, oil and water

Step 3

Knead flour with dough salt, oil and water

Knead flour with dough salt, oil and water.

Indian Litti Chokha — Cover and rest twenty minutes

Step 4

Cover and rest twenty minutes

Cover and rest twenty minutes.

Indian Litti Chokha — Chop onion, garlic and coriander

Step 5

Chop onion, garlic and coriander

Chop onion, garlic and coriander.

Indian Litti Chokha — Mix half the aromatics with sattu and filling seasoning until moist and crumbly

Step 6

Mix half the aromatics with sattu and filling seasoning until moist and crumbly

Mix half the aromatics with sattu and filling seasoning until moist and crumbly.

Indian Litti Chokha — Divide dough into eight discs and fill

Step 7

Divide dough into eight discs and fill

Divide dough into eight discs and fill.

Indian Litti Chokha — Seal into balls and arrange on another tray

Step 8

Seal into balls and arrange on another tray

Seal into balls and arrange on another tray.

Indian Litti Chokha — Bake 200°C for thirty to thirty-five minutes, turning halfway until golden

Step 9

Bake 200°C for thirty to thirty-five minutes, turning halfway until golden

Bake 200°C for thirty to thirty-five minutes, turning halfway until golden.

Indian Litti Chokha — Cool vegetables briefly; scoop eggplant and mash with tomato

Step 10

Cool vegetables briefly; scoop eggplant and mash with tomato

Cool vegetables briefly; scoop eggplant and mash with tomato.

Indian Litti Chokha — Mix mash with remaining aromatics, oil, salt and chilli

Step 11

Mix mash with remaining aromatics, oil, salt and chilli

Mix mash with remaining aromatics, oil, salt and chilli.

Indian Litti Chokha — Open one ball to check cooked dough and filling; serve with mash

Step 12

Open one ball to check cooked dough and filling; serve with mash

Open one ball to check cooked dough and filling; serve with mash.

Common mistakes

Filling too wet tears dough; too dry is crumbly.

Tips

Use roasted sattu, not raw chickpea flour. Contains wheat and chickpeas; let hot eggplant cool before peeling.