Dairy-Free Litti Chokha
Experience the bold and rustic flavors of Bihar with this Dairy-Free Litti Chokha recipe, a plant-based twist on the classic Indian dish. This wholesome meal features whole wheat dough stuffed with a spiced roasted gram flour (besan) filling, infused with aromatic nigella and fennel seeds, then baked to perfection for a crisp, smoky finish. Paired with a vibrant chokha made of flame-roasted brinjal, tomatoes, and potatoes mashed with spices and mustard oil, this dish offers a symphony of earthy and tangy flavors. Perfect for vegan diets, this recipe is dairy-free yet brimming with authentic taste, making it a nutritious and satisfying option for family dinners or festive occasions. Bake, roast, and enjoy a slice of traditional Indian cuisine reimagined with modern dietary needs in mind!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Carom seeds
- 1 teaspoon Salt
- 0.75 cups Warm water
- 3 tablespoons Mustard oil
- 1 cup Roasted gram flour (besan)
- 0.5 teaspoon Nigella seeds
- 0.5 teaspoon Fennel seeds
- 1 teaspoon Ginger paste
- 1 Green chili, finely chopped
- 1 tablespoon Lemon juice
- 1 large Brinjal (eggplant)
- 2 medium Tomatoes
- 2 medium Potatoes
- 1 medium Onion, chopped
- 2 tablespoons Coriander leaves, chopped
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin powder
- 3 Garlic cloves, chopped
Instructions
In a bowl, mix the whole wheat flour, carom seeds, and salt. Gradually add warm water to form a smooth, pliable dough. Cover and set aside.
For the filling, dry roast the gram flour (besan) very lightly until aromatic. In a bowl, mix the roasted besan with nigella seeds, fennel seeds, ginger paste, chopped green chili, lemon juice, and salt to taste. Add a tablespoon of mustard oil and mix until crumbly.
Divide the dough into equal portions. Roll each portion into a ball, flatten slightly, and create a depression in the center. Fill with the prepared besan mixture and seal the edges. Shape into round balls again.
In a preheated oven at 180°C (355°F), place the littis on a baking tray lined with parchment paper and bake for 30-35 minutes, turning occasionally to ensure even cooking.
For chokha, roast the brinjal, tomatoes, and potatoes directly over an open flame or in an oven until skin is charred and soft. Cool and peel off the charred skin.
In a bowl, mash the roasted brinjal, tomatoes, and potatoes together with chopped onion, garlic cloves, coriander leaves, red chili powder, cumin powder, and salt to taste. Add a tablespoon of mustard oil and mix well.
Serve the hot littis with chokha for a delightful dairy-free meal.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 390.7 g | 142% | |
| Dietary Fiber | 74.4 g | 266% | |
| Total Sugars | 49.9 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 6323 mg | 135% | |
*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.
