Bihar’s Litti Chokha – Sarah Todd

Ingredients

• 2 cups whole wheat flour
• 30 grams ghee
• Salt to taste
• ¾ cup water, or as required to form a semi-hard dough
• 2 cups roasted gram powder, sattu
• ½ cup onions, chopped
• 1 tablespoon garlic, chopped
• 1 inch ginger, chopped
• 2 green chillies, chopped
• A handful of fresh coriander, chopped
• 1 tablespoon aachar masala
• ½ teaspoon ajwain
• 1 teaspoon kalonji
• 1 teaspoon saunf
• Juice of 1 lemon
• 1 tablespoon water
• 45 ml mustard oil
• 1 eggplant, scored and stuffed with a few garlic cloves and charred on direct flame till soft
• 4 tomatoes, scored and stuffed with a few garlic cloves and charred on direct flame till charred
• 2 green chillies, charred on direct flame
• 1 potato, boiled and peeled
• ¼ cup onion, chopped
• 1 tablespoon mustard oil
• 3 green chillies, charred on direct flame
• ½ inch ginger, chopped
• 2 tablespoons onion, chopped
• 1 tablespoon fresh coriander, chopped