Hey Guys! Today's special "Litti Chokha" A traditional Bihari recipe, it is a delicious recipe. It is mostly like Rajasthani dish Batti but it has some twist which makes it different from it. Let's go into the recipe to find that twist. "Litti Chokha" Ingredients: For Outer Cover Of Litti -2 cups whole wheat flour -¼ teaspoon salt -1 tablespoon ghee or oil -¾ to 1 cup water or add as required For Litti Stuffing -1 cup sattu (roasted gram flour) -½ teaspoon cumin seeds -½ teaspoon saunf -½ teaspoon ajwain -½ teaspoon kalonji -½ teaspoon red chilli powder -1 to 2 teaspoons chopped green chilies -1 teaspoon finely chopped ginger -1 teaspoon finely chopped garlic -2 tablespoons chopped coriander leaves -¼ teaspoon black salt -regular salt as per taste -2 teaspoons lemon juice -2 teaspoons mustard oil -1 to 2 tablespoons of water or add as required For Serving -baingan chokha -tomato chokha -aloo chokha -melted ghee Instructions: Preparing Dough Cover For Litti 1.In a mixing bowl, take 2 cups whole wheat flour and 1/4 teaspoon salt. Also add 1 tablespoon ghee or oil. 2.Now add water in parts and knead to a smooth soft dough. 3.Knead till smooth and soft. Cover the dough and keep aside. Making Stuffing For Litti 1.In a mortar-pestle take 1/2 teaspoon cumin seeds and 1/2 teaspoon saunf . Lightly crush them and keep aside. 2.Take 1 cup sattu/roasted gram flour in a mixing bowl. 3.Add the slightly crushed cumin seeds and fennel seeds. 4.Now add 1/2 teaspoon ajwain, 1/2 teaspoon nigella seeds and 1/2 teaspoon red chilli powder, 1 to 2 teaspoons chopped green chilies, 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 2 tablespoons chopped coriander leaves and 1/4 teaspoon black salt. Also add regular salt as per taste. 5.Also add 2 teaspoons lemon juice and 2 teaspoons mustard oil Mix very well. 6.Sprinkle 1 to 2 tablespoons water all over and mix the flour with water evenly. Do add more water if required. The sattu stuffing mixture should not be too dry or too wet. If the mixture is dry, then the dryness is felt when eating littis. Stuffing & Shaping Litti 1.After 30 minutes, now make small or medium sized balls from the dough. 2.Sprinkling some flour, roll each dough ball to a circle. 3.Place 2 to 3 tablespoons of the stuffing in the center. 4.Pleat and then join the edges. Press the joined part and lightly roll the stuffed dough balls in your palms, so as to get a round shape. Keep aside. 5.Another method is to flatten the the dough ball with your palms and make a shallow cup. Now place the stuffing. 6.Gently bring together the outer dough cover in the center, while pressing the stuffing. Join and then seal the edges. 7.Keep the prepared littis under a cotton towel or napkin, so that the dough does not dry out. 8.Prepare all stuffed littis this way and place them on a baking tray, which has been greased with some oil. Do grease baking tray well, otherwise the littis can stuck to the tray. Baking Litti 1.Place the littis in a preheated oven at 200 degrees celsius. Preheat the oven for 20 minutes at 200 degree celsius prior to baking. 2.After 10 to 15 minutes of baking, remove the tray and flip each litti. Keep the tray back in the oven. 3.Again after 10 to 15 minutes, remove the baking tray and flip each litti. Place the tray back in the oven. This has to be done once or twice more for even baking of littis. 4.Bake till the crust looks done with some light brown or golden brown spots on them. 5.Brush the littis with some melted ghee all over. Making Baingan Chokha 1.Rinse 1 large baingan/eggplant in water. Place it on a wired rack on a stove top or you can place it directly on fire. 2.Keep turning the eggplant after 2 to 3 minutes on the flame, so that its evenly cooked. 3.Roast the baingan till its completely cooked and tender. With a knife check the doneness. 4.The knife should slid easily in baingan without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.Then peel it and chop. 5.Add the chopped baingan in a mixing bowl along with its juices. 6.Then add ⅓ cup chopped onions, ½ teaspoon chopped green chilies, ½ teaspoon chopped garlic and 1 to 2 tablespoons chopped coriander leaves. 7.Add 1 teaspoon mustard oil. If you want, you can add ¼ to ½ teaspoon lemon juice for a slight tang. Season with salt.Mix everything very well. Serve these bihari style litti with baingan chokha accompanied with a small bowl of melted ghee. The litti is broken, dipped in ghee and then had with the chokha. Hope you all liked it.