Nut-Free Litti Choka
Discover the soul-warming flavors of Bihar with this Nut-Free Litti Choka recipe—a wholesome and allergen-friendly twist on a classic Indian dish. Featuring whole wheat dough stuffed with a savory sattu (roasted gram flour) filling, these baked littis boast a deliciously rustic charm. Complemented by the smoky choka—a mash of fire-roasted eggplant, tomatoes, and potatoes, seasoned with mustard oil and aromatic spices—this dish is a celebration of earthy, bold flavors. Perfect for those seeking a nut-free and plant-based option, this recipe combines traditional techniques with easy-to-follow steps for an authentic, healthful meal that’s sure to impress. Ideal for family gatherings or cozy dinners, serve this quintessential Indian delicacy warm for a truly comforting experience.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 5 tablespoons Ghee
- 0.75 cups Water
- 2 teaspoons Salt
- 1 teaspoon Carom seeds
- 1 cup Besan (gram flour)
- 1 teaspoon Ajwain seeds
- 1 cup Sattu (roasted gram flour)
- 1 medium, finely chopped Onion
- 3 finely chopped Garlic cloves
- 2 finely chopped Green chili
- 2 tablespoons Lemon juice
- 3 tablespoons Mustard oil
- 1 large Eggplant
- 2 medium Tomato
- 1 large Potato
- 0.25 cup, chopped Fresh coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
Instructions
To make the dough, combine the whole wheat flour, 2 tablespoons ghee, carom seeds, and 1 teaspoon salt in a bowl. Gradually add water to knead into a firm dough. Cover and let it rest for 30 minutes.
In a separate bowl, prepare the stuffing by mixing sattu, besan, 1 tablespoon mustard oil, chopped onion, garlic, green chili, lemon juice, and 1 teaspoon salt. Ensure the mixture is crumbly.
Divide the dough into small balls. Flatten each ball and place a spoonful of stuffing in the center. Gather the edges to seal and gently shape it into a ball. Repeat for all dough balls.
Preheat the oven to 400°F (200°C). Place the stuffed balls on a baking tray and brush with the remaining ghee. Bake for 20-25 minutes or until golden, turning halfway for even cooking.
For the Choka, fire roast the eggplant, tomatoes, and potato until charred and soft. Remove from heat and peel off the skin.
Mash the roasted vegetables together in a bowl adding 2 tablespoons mustard oil, cumin seeds, turmeric powder, red chili powder, and 1 teaspoon salt.
Mix in the chopped coriander leaves and adjust seasoning as needed. Serve the litti warm with the smoky choka.
Nutrition Facts
Calories |
3583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 8535 mg | 371% | |
| Total Carbohydrate | 476.0 g | 173% | |
| Dietary Fiber | 97.9 g | 350% | |
| Total Sugars | 72.6 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6899 mg | 147% | |
*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.
