Litti with Baingan and Aloo Chokha, Green & Spicy Red Chutney

Ingredients

• 2.5 cups Whole Wheat Flour (sifted)
• 1 tsp Salt (fine sea salt)
• 0.5 tsp Baking Powder
• 2 tbsp Ghee (unsalted, melted)
• 0.75 cup Cold Water
• 1 cup Roasted Gram Flour (Sattu) (coarse, store‑bought or homemade)
• 1 tsp Sugar
• 2 tbsp Green Chilies (finely chopped)
• 1 tbsp Carom Seeds (Ajwain)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Pickle Masala (store‑bought Indian pickle spice blend)
• 1 tbsp Mustard Oil (for tempering the sattu mix)
• 1 tsp Garam Masala
• 1 tsp Garlic Powder
• 2 medium Eggplant (Baingan) (skin will be removed after roasting)
• 2 medium Potatoes (peeled and roasted)
• 3 medium Tomatoes (roasted)
• 3 medium Onions (roasted)
• 2 tbsp Mustard Oil (for roasting) (for coating vegetables before roasting)
• 1 tbsp Chaat Masala
• 1 tsp Red Chili Powder
• 1 tsp Roasted Cumin Powder (dry roasted)
• 0.5 cup Fresh Mint Leaves (tightly packed)
• 0.5 cup Fresh Coriander Leaves (tightly packed)
• 2 tbsp Garlic (minced)
• 1 tbsp Ginger (grated)
• 0.5 tsp Black Salt (Kala Namak)
• 1 tbsp Dry Mango Powder (Amchur)
• 1 cup Kashmiri Red Chilies (dry) (whole, for frying)
• 1 cup Oil for frying red chilies (mustard oil or neutral oil)
• 0.5 cup Tomato (leftover from roasting) (chopped)
• 1 tbsp Sugar (for red chutney)

Instructions

1. Prepare Litti Dough

   In a mixing bowl combine 2.5 cups whole wheat flour, 1 tsp salt, 0.5 tsp baking powder, and 2 tbsp melted ghee. Mix until the flour resembles coarse breadcrumbs. Add 0.75 cup cold water gradually and knead into a firm, non‑sticky dough. Cover the dough with a dry cotton cloth and let rest for 15‑20 minutes.

   Time: PT15M

2. Make Sattu Stuffing

   In a separate bowl mix 1 cup roasted gram flour (sattu), 1 tsp sugar, 1 tsp salt, 2 tbsp finely chopped green chilies, 1 tbsp carom seeds, 2 tbsp pickle masala, 1 tbsp lemon juice, 1 tbsp mustard oil, 1 tsp garam masala, and 1 tsp garlic powder. Stir until a crumbly but moist mixture forms. Adjust salt or lemon to taste.

   Time: PT10M

3. Roast Vegetables for Chokha

   Coat 2 medium eggplants, 2 medium potatoes, 3 tomatoes, and 3 onions with 2 tbsp mustard oil. Place them on a grill pan or directly over medium flame, turning occasionally, until the skins are charred and the flesh is soft (about 20‑25 minutes). Remove from heat, let cool, then peel off skins and discard.

   Time: PT25M

4. Prepare Baingan & Aloo Chokha

   Finely chop the roasted eggplant, potatoes, tomatoes, and onions. Heat 2 tbsp mustard oil in a pan, add 1 tbsp finely chopped green chilies, 1 tbsp chaat masala, 1 tsp red chili powder, 1 tsp salt, 1 tsp roasted cumin powder, 1 tbsp lemon juice, 1 tsp sugar, and 1 tbsp sugar (optional for balance). Sauté for 1 minute, then add the chopped vegetables. Cook together for 2‑3 minutes, stirring constantly, until flavors meld. Finish with 2 tbsp chopped fresh coriander.

   Time: PT8M

   Temperature: Medium heat

5. Make Green Mint‑Coriander Chutney

   In a blender combine 0.5 cup mint leaves, 0.5 cup coriander leaves, 2 tbsp minced garlic, 1 tbsp grated ginger, 2‑3 small green chilies, 2 tbsp lemon juice, 1 tsp salt, 0.5 tsp black salt, 1 tbsp amchur, and enough water (≈2‑3 tbsp) to blend into a smooth sauce.

   Time: PT5M

6. Make Spicy Red Chili Chutney

   Heat 1 cup oil in a deep pan until shimmering. Add 1 cup whole Kashmiri red chilies and fry on low heat until they turn dark brown and crisp (about 4‑5 minutes). Remove with a slotted spoon and let cool. In a bowl, combine the fried chilies, 0.5 cup chopped roasted tomato, 1 tbsp minced garlic, 1 tsp salt, and 1 tbsp sugar. Blend to a smooth paste, adding a splash of water if needed.

   Time: PT10M

   Temperature: Low heat

7. Shape and Stuff Litti

   Divide the rested dough into equal portions (about 8‑10 balls). Flatten each ball into a small disc (≈3‑4 inches diameter). Place a heaping tablespoon of the sattu stuffing in the center, bring the edges together and seal, then gently roll into a smooth ball. Ensure no filling leaks.

   Time: PT12M

8. Bake Litti

   Pre‑heat the oven (or batti oven) to 200°C (390°F). Place the stuffed littis on a baking sheet lined with parchment. Brush each with a little melted ghee. Bake for 25‑30 minutes, turning once halfway, until the outer surface is golden‑brown and crisp.

   Time: PT30M

   Temperature: 200°C

9. Serve

   Arrange baked littis on a platter. Serve hot with baingan‑aloo chokha, green mint‑coriander chutney, and spicy red chili chutney. Garnish chokha with extra coriander leaves if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

6 g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All‑purpose flour (will change texture)
• Instead of Salt: Kosher salt
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Ghee: Unsalted butter, vegetable oil
• Instead of Roasted Gram Flour (Sattu): Roasted chickpea flour
• Instead of Sugar: Jaggery (fine)
• Instead of Green Chilies: Jalapeño, serrano
• Instead of Carom Seeds (Ajwain): Thyme (for aroma)
• Instead of Lemon Juice: Lime juice
• Instead of Pickle Masala: Chaat masala
• Instead of Mustard Oil: Sesame oil, vegetable oil
• Instead of Garam Masala: All‑spice blend
• Instead of Garlic Powder: Fresh minced garlic (use 2 tsp)
• Instead of Eggplant (Baingan): Small zucchini
• Instead of Potatoes: Sweet potatoes
• Instead of Tomatoes: Roma tomatoes
• Instead of Onions: Shallots
• Instead of Mustard Oil (for roasting): Sesame oil
• Instead of Chaat Masala: Tamarind powder + cumin
• Instead of Red Chili Powder: Paprika (less heat)
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Fresh Mint Leaves: Basil
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Ginger: Ground ginger (1 tsp)
• Instead of Black Salt (Kala Namak): Regular sea salt
• Instead of Dry Mango Powder (Amchur): Lime zest
• Instead of Kashmiri Red Chilies (dry): Dried red chili flakes
• Instead of Oil for frying red chilies: Vegetable oil
• Instead of Sugar (for red chutney): Jaggery

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Baking Sheet or Tray
• Oven (Batti Oven or conventional)
• Grill Pan or Open Flame Grill
• Food Processor / Blender (optional)
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Spatula
• Cloth (cotton) for covering dough

Critical Steps — Do Not Skip

• Ensuring the litti dough is firm and not over‑hydrated.
• Roasting vegetables until fully charred but not burnt.
• Sealing the sattu stuffing inside the dough without leaks.
• Baking littis to achieve a crisp exterior while keeping the interior soft.

Chef Tips from the Video

• For extra smoky flavor, finish the roasted vegetables over a charcoal grill.
• Brush littis with ghee every 10 minutes while baking for a richer crust.
• Use a small ice‑cube tray to portion sattu stuffing for uniform size.

Troubleshooting

Storage

Refrigerator: Store cooked littis and chutneys in airtight containers for up to 3 days.

Freezer: Litti can be frozen (unbaked) for up to 1 month; thaw and bake when needed.

Room temperature: Chokha can sit at room temperature for up to 2 hours during a meal.

Make-Ahead Tips

• Roast the vegetables a day ahead and store them in the fridge; they re‑heat quickly.
• Both green and red chutneys improve in flavor after a few hours; keep refrigerated.
• Unbaked littis can be assembled and frozen; bake directly from frozen, adding 5‑7 minutes to baking time.

Frequently Asked Questions