Ingredients for Batti
To make dough :
Wheat flour – 400 grams (2 cup)
Ajwain(carom seeds) – 1/2 tsp
Ghee – 2 tbsp
Curd – 3/4 cup
Baking soda – 1/2 tsp
Salt – 3/4 tsp
Ingredients for stuffing(Pitthi)
Sattu – 200 grams (1 cup)
Ginger – 1 inch long piece
Green chilly – 2 to 4
Green coriander(dhaniya) – 1/2 cup(finely chopped)
Jeera(cumin seeds) – 1 tsp
Ajwain(carom seeds) – 1 tsp
Mustard oil – 1tsp
Pickle spices – 1 tbsp
Lemon – juice of 1 lemon (if you prefer)
Salt – add to taste ( 1/2 tsp)
For the panchmel dal
1/3 cup chana dal (split Bengal gram)
1/3 cup toovar (arhar) dal
1/3 cup moong dal (split green gram)
1 tbsp urad dal (split black lentils)
1 tbsp whole moong (whole green gram)
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp garam masala
3 cloves (laung / lavang)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies, slit
a pinch of asafoetida (hing)
2 tsp dried mango powder (amchur)
2 tsp tamarind (imli) pulp
3 tbsp ghee
salt to taste
- Ingredients for Chokha
Brinjal(big) – 400 grams (1 or 2)
Tomatoes – 250 grams ( 4 medium sized)
Green chillies – 2 to 4 (finely chopped)
Ginger – 1 1/2 inch long piece ( finely chopped)
Green coriander – 2 tbsp ( finely chopped)
Salt – add to taste (1 tsp)
Mustard oil – 1 to 2 tsp
-How to make Litti Chokha
Prepare dough for Batti
Filter the flour and keep it in a utensil, put Ghee, baking soda, Ajwain and salt in flour then mix well. Beat curd and put it in flour as well. Knead a soft dough using warm water. Cover the dough and keep aside for 30 minutes. Dough required to make Batti is ready.
How to make Stuffing for Batti
Wash, peel and finely chop ginger(you can also grate it). Break the stems of the green chillies, wash then finely chop them. Clean green coriander, wash then finely chop the leaves. Take out Sattu in a utensil put chopped ginger, green chillies, coriander, lemon juice, salt, Jeera, Ajwain, mustard oil and pickle spices in it. Mix all the ingredients properly, if the Pitthi seems dry then add 1–2 spoons of water to it, Sattu Pitthi is ready.
How to make Batti
Break off medium sized pieces from the dough. With the help of your fingers expand the pieces 2–3 inches in diameter. Place 1- 1 1/2 tsp Pitthi on it, wrap up the dough piece and close from all sides. Press this stuffed pieces to flatten it a bit, Batti is ready for cook .
Heat the Tandoor(furnace), place the stuffed pieces of dough in the Tandoor and cook it by turning sides regularly till they turn brown (traditionally Batti is cooked on a Upla).
For the panchmel dal
Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
How to make Chokha for Batti
Wash brinjals and tomatoes then fry them. Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Put the chopped spices, salt, oil and mix properly. Brinjal Chokha is ready.
If you prefe garlic and onion then peel 5–6 cloves of garlic then finely chop them. Peel 1 onion, chop it finely and mix these with brinjal.
Aloo ka Chokha
Peel 4–5 boiled potatoes break them into small pieces, add chopped ginger, green chillies, green coriander, red chilly powder and salt to it then mix well. Aloo ka Chokha is ready.
Put Chokha in a bowl, dip hot Batti in melted Ghee, Batti can also be broken at the centre and then dipped.