Even if you don't have a clay oven, you can easily prepare crispy and aromatic flatbreads filled with sattu using a regular pressure cooker. This article provides a simple instruction on how to make Litti Chokha in a pressure cooker.
Enjoying hot Litti Chokha is especially pleasant during the rainy season. Many believe that achieving restaurant-quality taste is impossible without an oven, but this is not true; you can cook crispy and delicious Litti Chokha right in a pressure cooker. The taste of Litti smeared with ghee, combined with eggplant chokha, is loved by everyone. Next, we will tell you how to prepare Litti Chokha in a pressure cooker and what ingredients you will need for it.
For the Litti dough:
2 cups of wheat flour, 2 teaspoons of ghee, ½ teaspoon of salt, water as needed.
For the sattu filling:
2 cups of sattu, 1 tablespoon of finely chopped garlic, 1 teaspoon of finely chopped ginger, 2 finely chopped hot peppers, ½ finely chopped onion, juice of half a lemon, ½ teaspoon of ajwain, ½ teaspoon of kalonji, 2 tablespoons of mustard oil, salt to taste (you can add some spices from the marinade).
For the chokha:
1 eggplant, 2 tomatoes, 2 cloves of garlic, ½ finely chopped onion, ½ teaspoon of finely chopped ginger, 2 finely chopped hot peppers, ½ teaspoon of mustard oil, 1 tablespoon of finely chopped coriander, salt to taste.
First, you need to fry the eggplant and tomatoes well on the stove. Before frying the eggplant, make a small incision in it and stuff it with garlic and hot pepper to enhance the flavor and aroma of the chokha. After frying, let them cool down.
In a separate bowl, mix the wheat flour, salt, and ghee, then knead a stiff dough, gradually adding water. Cover the dough and let it rest for 10 minutes.
Meanwhile, add garlic, ginger, hot pepper, onion, lemon juice, ajwain, kalonji, mustard oil, salt, and optionally spices from the marinade to the sattu, and mix thoroughly.
Form medium-sized balls from the dough, fill them with the sattu filling, and seal them tightly. Then, lightly heat 2 tablespoons of oil in the pressure cooker. Remove the rubber gasket and the pressure cooker valve. Place the prepared flatbreads in the pressure cooker, close the lid, and let them cook for about 10-15 minutes, shaking the pressure cooker occasionally to ensure the flatbreads cook evenly and become golden and crispy.
After this, prepare the chokha. Mash the fried eggplant, tomato, garlic, and hot pepper. Add onion, ginger, mustard oil, salt, and coriander to them, and mix well.
Smear the hot flatbreads with ghee and serve with eggplant chokha and onion.
For making Litti, the dough should be kneaded quite stiffly. Do not add water to the sattu filling, otherwise, the filling will become wet. When cooking in a pressure cooker, be sure to remove the valve and the rubber gasket. While cooking, turn the flatbreads over so they cook evenly. Before serving, be sure to smear the flatbreads with ghee; this significantly improves the taste.
