Gluten-Free Litti Chokha
Savor the rich, earthy flavors of Bihar with this Gluten-Free Litti Chokha recipe, a wholesome twist on an Indian classic. This nutritious dish features littis made from a blend of rice flour and chickpea flour, stuffed with a spiced chickpea filling, and baked to golden perfection—keeping it gluten-free and guilt-free. Paired with smoky chokha made from charred brinjal, tomato, and mashed potatoes, it's bursting with bold flavors from mustard oil, ajwain seeds, and fresh lemon juice. Perfect for family dinners or as a unique addition to your gluten-free repertoire, this recipe offers a hearty, authentic taste of India in every bite.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 cups Rice flour
- 2 medium Boiled potatoes
- 1 medium Brinjal (eggplant)
- 1 medium Tomato
- 4 tablespoons Mustard oil
- 2 teaspoons Salt
- 1 teaspoon Cumin seeds
- 1 teaspoon Ajwain seeds (carom seeds)
- 1 teaspoon Ginger paste
- 2 pieces Green chilies, chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Amchur (dried mango) powder
- 2 tablespoons Coriander leaves, chopped
- 3 tablespoons Ghee or oil
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine chickpea and rice flour. Add 1 teaspoon of salt, 1 teaspoon cumin seeds, 1 teaspoon ajwain seeds, and mix well.
Gradually add water to the flour mixture and knead until you get a smooth and pliable dough. Cover the dough and set aside.
For the stuffing, heat 2 tablespoons of mustard oil in a pan. Add ginger paste and chopped green chilies. Sauté for a minute.
Add chickpea flour to the pan and roast it on low heat until it turns golden brown. Add turmeric powder, red chili powder, amchur powder, and 1/2 teaspoon of salt.
Remove from heat and let the mixture cool slightly. Add chopped coriander leaves and mix well. Set aside.
Divide the dough into equal-sized balls. Flatten each ball with your palm and put a tablespoonful of the stuffing in the center. Seal and roll it back into a ball.
Place the littis on a baking tray lined with parchment paper. Bake in a preheated oven for about 30-35 minutes, turning them halfway through, until they are golden brown.
For chokha, grill the brinjal and tomato directly over a flame or in the oven until the skin is charred and the flesh is tender.
Peel and mash the boiled potatoes, grilled brinjal, and tomato together in a bowl.
Add 1 tablespoon mustard oil, salt to taste, lemon juice, and mix well.
Serve the baked littis hot with the chokha.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 8.0 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 896 mg | 19% | |
*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.
