Dairy-Free Litti Choka
Discover the delightful flavors of Dairy-Free Litti Choka, a vegan twist on the traditional Bihari delicacy that’s perfect for any dietary preference. This recipe features wholesome whole wheat and gram flour dumplings (litti) stuffed with a zesty blend of onion, green chili, and fresh herbs, baked to golden perfection. Paired alongside smoky Choka, a rustic mash of flame-roasted eggplant and tomatoes infused with garlic, mustard oil, and coriander, it’s a symphony of bold, aromatic flavors. With no dairy in sight, this health-conscious dish is rich in spices like nigella, cumin, and ajwain seeds, and offers a comforting yet nutritious experience. Whether you're a fan of regional Indian cuisine or simply exploring plant-based dishes, this recipe transforms everyday ingredients into an unforgettable culinary treat. Perfect for dinner parties or cozy family meals, serve these littis piping hot with the smoky choka for a taste of India you’ll love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Besan (gram flour)
- 2 tablespoons Lemon juice
- 1 teaspoon Nigella seeds
- 2 teaspoons Salt
- 1 pinch Baking soda
- 1 teaspoon Cumin seeds
- 1 teaspoon Ajwain seeds
- 2 tablespoons Mustard oil
- 0.5 cup Water
- 1 large Eggplant
- 2 medium Tomatoes
- 5 cloves Garlic
- 2 finely chopped Green chilies
- 1 finely chopped Onion
- 1 inch, finely chopped Ginger
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Preheat the oven to 400°F (200°C).
In a mixing bowl, combine whole wheat flour, besan, nigella seeds, cumin seeds, ajwain seeds, one teaspoon of salt, baking soda, and one tablespoon of mustard oil. Mix well.
Gradually add water to form a smooth and firm dough. Cover and let it rest for 15 minutes.
For the stuffing, in another bowl, combine chopped onions, green chilies, ginger, coriander leaves, and lemon juice. Add salt to taste and mix well.
Divide the dough into equal portions and flatten each into a small circle. Place a spoonful of the stuffing in the center and fold the edges to seal it into a ball.
Grease a baking sheet and place the littis on it. Bake in the preheated oven for 25-30 minutes, flipping halfway through until they are evenly browned.
For the Choka, roast the eggplant and tomatoes directly over an open flame or in the oven until their skin is charred and insides are soft.
Once cooled, peel off the skin and mash the eggplant and tomatoes together in a bowl.
Add finely chopped garlic, remaining mustard oil, one teaspoon salt, and chopped coriander leaves to the mashed vegetables. Mix well.
Serve the baked Litti with the smoky Choka on the side.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5698 mg | 248% | |
| Total Carbohydrate | 326.2 g | 119% | |
| Dietary Fiber | 70.2 g | 251% | |
| Total Sugars | 53.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4702 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
