Low Carb Litti Chokha
Dive into a healthier twist on a classic North Indian delicacy with our **Low Carb Litti Chokha** recipe. This reimagined version swaps traditional wheat flour for nutrient-rich almond flour, making it perfect for keto and low-carb diets without compromising flavor. These littis are filled with a spiced sattu mixture and baked until golden, offering a guilt-free yet indulgent experience. Paired with chokha, a smoky blend of roasted eggplant, tomatoes, garlic, and a dash of mustard oil, the dish bursts with robust, rustic flavors. Ideal for health-conscious foodies and fans of authentic Indian cuisine, this recipe brings together wholesome ingredients, mindful cooking techniques, and crowd-pleasing taste. Perfect for a cozy family dinner or meal prep, it’s a celebration of tradition with a modern, low-carb spin!
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Recipe Information
Ingredients
- 2 cups Almond Flour
- 2 tablespoons Psyllium Husk
- 1 teaspoon Salt
- 1 cup Warm Water
- 1 tablespoon Ghee (clarified butter)
- 1 cup Sattu (roasted gram flour)
- 2 tablespoons Chopped Green Chilies
- 1 tablespoon Finely Chopped Ginger
- 1 teaspoon Ajwain (carom seeds)
- 1 tablespoon Lemon Juice
- 1 large Eggplant
- 2 medium Tomatoes
- 4 large Garlic Cloves
- 2 tablespoons Fresh Coriander Leaves
- 1 small Red Onion
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 2 tablespoons Mustard Oil
- to taste Salt (for chokha)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the almond flour dough by mixing almond flour, psyllium husk, 1 teaspoon salt, and warm water in a bowl. Knead it until it forms a dough-like consistency. Cover and set aside for 15 minutes.
In another bowl, mix sattu with chopped green chilies, ginger, ajwain, lemon juice, and a pinch of salt. This will be the filling for your littis.
Divide the almond flour dough into 8 portions. Flatten each portion into a disk and place a spoonful of sattu filling in the center. Wrap the dough around the filling, sealing the edges to form a ball.
Place the littis on a baking sheet and brush them lightly with ghee. Bake for 25-30 minutes or until golden brown, turning them halfway through for even baking.
For the chokha, place the eggplant, tomatoes, and garlic cloves on a separate baking sheet. Drizzle with mustard oil and bake for 30-35 minutes, until the vegetables are soft and slightly charred.
Once baked, let the vegetables cool slightly. Peel the skin of the eggplant and mash it roughly along with tomatoes and garlic in a bowl.
Finely chop the onion and fresh coriander leaves. Add them to the mashed vegetables.
Season the chokha with turmeric powder, red chili powder, salt, and 1 tablespoon of mustard oil. Mix well and adjust seasoning if necessary.
Serve the baked littis hot with chokha on the side.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 77.8 g | 278% | |
| Total Sugars | 43.0 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3599 mg | 77% | |
*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.
