Prep+Cooking Time – 1 hour
Servings – 2
Brinjal (the one used to make bharta) – 1 medium sized
Potatoes – 2 medium
Onion (sliced) – 1
Tomatoes – 2
Green chilli (chopped) – 1
Green coriander (chopped) – 1 tbsp
Lemon – Half
Mustard oil – 1 tbsp
Salt to taste
- Preheat oven to 220 degree celcius. If you are using gas oven then heat it completely on high flame.
- Make a slit in the centre of the brinjal lengthwise and keep it in the oven to roast with potatoes. If using gas oven then keep the flame on medium.
- Remove the potatoes after 20 minutes but let the brinjal roast for another 30-40 minutes. Keep checking in between.
- When the skin turns crispy remove it and let it cool.
- Peel the roasted potatoes.
- Roast tomatoes on the gas till the skin is charred. Remove the skin and mash the tomatoes.
- Once brinjal cools down remove the skin and crown and mash the rest of it.
- Add all the ingredients (except coriander) and mix everything together.
- Garnish with coriander and serve with hot littis.
Prep+Cooking Time – 30 mins
Wheat flour – 200 gms
Water – 1 cup
Sattu (roasted whole Bengal gram flour) – 50 gms
Pickle (use any spicy one that you like) – 1 tsp
Red chilli powder – 1/2 tsp
Water – 2 tbsp
Salt to taste
Tip – If you can’t find sattu take a bowl of roasted chanas and grind them to make fine powder. You’ll get home made sattu.
- Knead the flour into a soft dough.
- Mix the ingredients for filling together. Add water to make soft dough.
- Divide the wheat flower dough and filling dough into 6 equal parts.
- Spread the wheat flour dough in a way so that it forms a bowl like shape.
- Stuff the filling in, close it and make a round ball. Repeat it with the rest of the dough.
- Preaheat oven to 220 degree celcius and roast the littis for 20 minutes. If using gas oven then roast for 15 minutes on medium flame.
- Once the littis are light brown and crisp take them out, break them.
- Pour hot ghee over them and serve with chokha and jaggery.