Litti Choka
Experience the robust flavors of Bihar with **Litti Choka**, a traditional Indian dish that beautifully combines earthy and smoky elements. This mouthwatering recipe features whole wheat dough balls (litti) stuffed with a spiced sattu (roasted chickpea flour) filling, baked until golden and then brushed with aromatic ghee for a luxurious finish. The litti is perfectly paired with chokha, a smoky mash made from fire-roasted brinjal, tomatoes, and boiled potatoes, seasoned with mustard oil, green chilies, and fresh coriander. This classic dish is not just a treat for the taste buds but also a wholesome, nutrient-rich meal. Perfect for any occasion, this rustic Indian recipe guarantees to tantalize your senses with its unique texture and bold flavors. Serve it hot, drizzle on extra ghee, and savor the essence of authentic regional cuisine.
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 250 grams Sattu (roasted chickpea flour)
- 75 milliliters Mustard oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 Green chilies, chopped
- 1 teaspoon Nigella seeds (kalonji)
- 1 teaspoon Carom seeds (ajwain)
- 2 tablespoons Lemon juice
- 2 large Brinjal (eggplant)
- 3 medium Tomatoes
- 3 medium Boiled potatoes, peeled and mashed
- to taste Salt
- 2 tablespoons Coriander leaves, chopped
- 50 grams Ghee
- 0.5 teaspoon Baking soda
Instructions
In a large bowl, mix the whole wheat flour, 2 tablespoons of mustard oil, baking soda, and a pinch of salt. Gradually add water and knead into a smooth dough. Cover and set aside for 30 minutes.
For the stuffing, in another bowl, combine sattu, chopped onion, garlic, ginger, green chilies, 2 tablespoons mustard oil, nigella seeds, carom seeds, lemon juice, and salt to taste. Mix well and form a crumbly mixture.
Divide the dough into small lemon-sized balls. Flatten each ball slightly and place a spoonful of the sattu mixture in the center.
Carefully bring the edges together to seal and form a smooth ball. Repeat with the remaining dough and filling.
Preheat the oven to 180°C (350°F). Place the littis on a baking tray and bake for about 25-30 minutes, turning them halfway, until they are golden brown.
Meanwhile, roast the brinjal and tomatoes over an open flame until the skin is charred and they become soft. You can do this on a gas stove or grill.
Once roasted, immerse the brinjals and tomatoes in water and peel off the charred skin. Mash them along with the boiled potatoes in a mixing bowl.
Add chopped coriander leaves, 1 tablespoon mustard oil, salt, and chopped green chilies to the mashed vegetables. Mix well to make the chokha.
Once the littis are baked, brush them with a generous amount of ghee.
Serve the hot littis with the smokey chokha on the side. Enjoy this rustic dish with additional ghee if desired.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 19.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 2040 mg | 43% | |
*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.
