Bihar x Lebanon
Litti chokha bites with tahini chokha
Bihar's smoky chokha was basically baba ghanoush all along. We just introduced them.
65 minTime
10 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original323kcalsame
10 gproteinsame
10 gfibresame
65minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Knead the flour with the ajwain, 1 tbsp ghee, a pinch of salt and the water for 4 minutes. Rest 15 minutes.
- 2Mix the sattu with the onion, half the garlic, the ginger, chilli, half the coriander, half the lemon, 2 tsp mustard oil, nigella, salt and 2 tbsp water.
- 3Char the brinjal and tomatoes directly over a flame on medium heat, turning, for 10 to 12 minutes. Cool and peel.
- 4Mash the brinjal and tomato with the remaining garlic, tahini, the rest of the lemon and mustard oil, coriander and salt.
- 5Divide the dough into 18 balls, stuff each with a spoon of sattu and seal. Bake at 200°C for 25 minutes, turning halfway.
- 6Crack each litti lightly and dip in the remaining ghee, melted. Spoon the chokha into a bowl, drizzle olive oil, and scatter pomegranate and sumac.
Serve it like this
Pile the cracked littis in a basket lined with a cloth. Swirl the chokha in a bowl, drizzle olive oil into the grooves and finish with pomegranate and sumac.
