Sattu Litti and Chokha

To cook Sattu Litti and Chokha, start by mixing sattu, ghee, ajwain, and salt in a bowl. Gradually add water to form a dough, then shape it into small dumplings. Cook the dumplings in a preheated oven or over an open flame until they are golden brown. For the Chokha, roast eggplants over an open flame until charred, then peel and mash them. Boil potatoes until tender, peel, and mash them. Finally, mix the mashed vegetables with chopped tomatoes, mustard oil, and spices for a flavorful side.

Yes, Sattu Litti and Chokha are suitable for gluten-free diets as they are made primarily with roasted gram flour (sattu), which is naturally gluten-free. Just ensure that all other ingredients, especially any spices or oils, are also gluten-free to maintain dietary compatibility.

If you don't have sattu, you can substitute it with chickpea flour (besan), though the flavor will differ slightly. For the vegetables in Chokha, you can use other roasted vegetables like zucchini or bell peppers if eggplants and potatoes are not available. Additionally, mustard oil can be replaced with any cooking oil of your choice, though it will change the flavor profile.

To store leftover Sattu Litti and Chokha, allow them to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing the dumplings and Chokha separately. Reheat them in the oven or on a skillet before serving.

Sattu Litti and Chokha pair well with a variety of side dishes. You can serve them with a tangy yogurt dip or a side of pickles for added flavor. A fresh salad or raita can also complement the meal nicely, balancing the spices and enhancing the overall dining experience.