Best for: A hearty vegetarian meal built around stuffed bread.
Bihar’s litti pairs a wheat shell and seasoned sattu filling with a vegetable mash called chokha. This covered-grill version uses roasted tomato chokha and a little ghee for a warm, satisfying platter.
Grill: Two zones; 375°F for litti, direct medium-high zone for tomatoes. Equipment: Bowls, baking sheet or baking stone, grill basket, fork.
Ingredients
Dough rest: 20 minutes. Cool: 5 minutes. Total: 1 hour 45 minutes.
Dough
- 2 cups atta flour
- 1/2 teaspoon fine table salt
- 2 tablespoons melted ghee
- 3/4 cup water
- Up to 2 tablespoons additional water, only if needed
Filling
- 1 cup roasted chana sattu
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 teaspoon grated ginger
- 1 small green chile, finely minced
- 1/2 teaspoon ajwain seeds
- 1/2 teaspoon nigella seeds
- 1 tablespoon lemon juice
- 2 tablespoons neutral oil
- 1/2 teaspoon fine table salt
- 1/4 cup water
Chokha and finish
- 1 1/2 lb ripe plum tomatoes, halved
- 1 teaspoon neutral oil
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 small green chile, finely minced
- 1 tablespoon lemon juice
- 1/2 teaspoon fine table salt
- 2 tablespoons melted ghee
Directions
Mix atta, dough salt, and 2 tablespoons ghee. Knead with 3/4 cup water for 5 minutes, adding up to 2 tablespoons more only if crumbly, to make a firm pliable dough; cover and rest 20 minutes.
Combine all filling ingredients into a moist, crumbly mixture that holds when squeezed. Heat the grill to 375°F with an indirect baking area and a hotter direct area.
Divide dough and filling into 8 portions each. Flatten dough into 4-inch rounds, add filling, pinch closed, and gently roll into balls with no exposed filling.
Set litti on a baking sheet or preheated stone over indirect heat. Close the lid and bake 35–45 minutes, turning every 10 minutes, until browned and the wheat shell is fully cooked with no gummy dough when one is split.
During the last 15 minutes, brush tomatoes with 1 teaspoon oil and grill in a basket until blistered and softened. Mash with the chokha onion, cilantro, chile, lemon juice, and salt.
Cool litti for 5 minutes, crack each one open, and drizzle with the final 2 tablespoons ghee. Serve alongside the tomato chokha.
Grilling tip: Use roasted chana sattu, not raw besan, for the characteristic filling and the intended cooking method.
