Traditional Bihari Litti Chokha

In a large mixing bowl, combine the whole wheat flour, carom seeds, cumin seeds, and salt. Gradually add water and knead into a soft, pliable dough. Cover and let rest for 30 minutes to allow the gluten to relax.

Meanwhile, prepare the sattu filling by mixing the sattu, mustard oil, green chilies, ginger paste, and salt. The mixture should be moist yet crumbly and hold together when pressed.

Preheat an oven or tandoor to medium-high heat.

Divide the rested dough into equal portions. Flatten each portion in your palm, place a spoonful of sattu filling in the center, then carefully gather and seal the edges to form a smooth ball.

Gently flatten each stuffed ball slightly, ensuring the filling remains fully enclosed.

Arrange the littis on a baking tray and bake, turning occasionally, until evenly golden and cooked through. For a richer, crisper finish, the littis may also be deep-fried until golden.

For the chokha, roast the eggplants directly over an open flame until the skins are completely charred and the flesh is very soft. Allow to cool slightly, then peel off the skins and mash the flesh thoroughly.

In a bowl, combine the mashed eggplant with the boiled potatoes, tomatoes, onion, green chilies, mustard oil, and salt. Mix to a rustic, creamy consistency.

Fold in the chopped fresh coriander leaves.

Serve the hot litti with generous spoonfuls of chokha and an extra drizzle of mustard oil on the side for dipping.