Litti chokha with smokey tomato chutney

Name: Litti chokha with smokey tomato chutney
Total time: 3600 s
Yield: 20 servings
Cuisine: Indian
Ingredients: For litti dough:; 1 cup Atta; 1/2 teaspoon Ajwain; 1 teaspoon Namak; 1 tablespoon Oil or ghee; Water as required; For litti filling; 1 cup Sattu or bhuna chanapowder; 2 Finely chopped onions; 1 tablespoon Chopped coriander leaves; 2 Chopped green chilli; 2 teaspoons Lemon juice; 1 teaspoon Amchoor powder; 1 teaspoon Salt; 1/2 teaspoon Kalonji; 1/2 teaspoon Rock salt; 2 tablespoons Hot mustard oil; For chokha :; 5 Boiled and peeled potatoes; 2 Finely chopped onions; 1 tablespoon Finely chopped coriander leaves; 1 teaspoon Rock salt; 1 teaspoon Salt; 2 teaspoon Lemon juice; 1 teaspoon Amchoor powder; 4 Tomatoes; 4-5 Garlic; 1/2 teaspoon Kalonji seeds; 2 Chopped green chillies; 2 tablespoon Heated mustard oil

Dr. Sharda Sharma @cook_12541256

Chandigarh

#rc
second jharkhand recipe from me with traditional smokey taste and mouthwatering spices.

Dr. Sharda Sharma @cook_12541256

Chandigarh

#rc
second jharkhand recipe from me with traditional smokey taste and mouthwatering spices.

Saved

Ingredients

1 hour

20 servings

For litti dough:
1 cupAtta
1/2 teaspoonAjwain
1 teaspoonNamak
1 tablespoonOil or ghee
Water as required
For litti filling
1 cupSattu or bhuna chanapowder
2Finely chopped onions
1 tablespoonChopped coriander leaves
2Chopped green chilli
2 teaspoonsLemon juice
1 teaspoonAmchoor powder
1 teaspoonSalt
1/2 teaspoonKalonji
1/2 teaspoonRock salt
2 tablespoonsHot mustard oil
For chokha :
5Boiled and peeled potatoes
2Finely chopped onions
1 tablespoonFinely chopped coriander leaves
1 teaspoonRock salt
1 teaspoonSalt
2 teaspoonLemon juice
1 teaspoonAmchoor powder
4Tomatoes
4-5Garlic
1/2 teaspoonKalonji seeds
2Chopped green chillies
2 tablespoonHeated mustard oil
For Smokey chutney:
4Tomatoes
5-6 pieceGarlic
2Sabut red chillies
1 teaspoonImli paste
1 tablespoonCurd (optional)
1 teaspoonSalt

Saved

Steps

1 hour

1

Take a bowl and add atta, salt, ghee. Now crush ajwain in your palm and add to bowl. Mix them all and make a soft dough with required water. Cover the dough and keep it a side for 10 mins.
2

Now make filling with sattu if you don't have sattu you can use roasted chana powder for the same purpose. Take a bowl and mix all ingredients for filling and mix them well. If you feel your filling is still dry you can use a little bit of water.
3

Now make balls of your dough and fill the filling masala in them as we fill to make aaloo parantha. Close the open edges and roll them to make again the shape of ball.
4

Now heat a jaali tawa on flame and place these balls on that jaali and heat them by changing their sides to ensure proper roasting.
5

You can also make them in a appe mould. For the same grease appe pan with oil and place the balls in it and heat them by changing their side to cook from all sides.
6

Now take these ready litties and press one by one in your palms to make small cracks on them and dip these litties in ghee for few seconds to overcome their dryness. Litties are ready to eat.
7

For making chokha roast tomatoes and garlic on heat and roast properly from all sides. Now peel them all.
8

Take a bowl add boiled and mashed potatoes in it and add these peeled tomatoes and garlic in it and mash thoroughly with a masher. Now add rest of chokha ingredients and mix them all well to make yummy chokha. This is the traditional way to make chokha, if you are not comfortable with garlic and ginger pieces you can grind them too.
9

For smokey tomato chutney again roast tomatoes and garlic on flame with a jaali tawa and peel them. Now mix all ingredients and grind them to make spicy, smokey tomato chutney.
10

Now place litti, chokha and smokey tomato chutney in a plate and serve this delicious thali.
11

I decorated my thali with tomato and cucumber cuttings.