Soy-Free Litti Choka
Discover the delightful twist on a classic Indian dish with our Soy-Free Litti Choka recipe! Perfectly baked littis made from whole wheat flour and filled with a flavorful roasted gram flour (sattu) stuffing are paired with a smoky, robust choka featuring charred eggplant, tomatoes, and creamy mashed potatoes. This wholesome recipe excludes soy while retaining the authentic rustic taste of traditional Litti Choka. Highlighted by the aromatic touch of ajwain seeds and a drizzle of mustard oil, this dish is ideal for those seeking a healthy, allergen-friendly option packed with bold flavors. Ready in just over an hour, it’s a crowd-pleaser for cozy family meals or festive gatherings. Serve it warm for a truly comforting culinary experience!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 4 tablespoons Ghee
- 1 teaspoon Ajwain seeds
- 1 teaspoon Salt
- 0.75 cup Water
- 1.5 cups Roasted gram flour (sattu)
- 3 Garlic cloves, finely chopped
- 1 Green chili, finely chopped
- 2 tablespoons Lemon juice
- 2 tablespoons Mustard oil
- 2 large Potatoes
- 1 medium Eggplant
- 2 medium Tomatoes
- 1 medium Onion, finely chopped
- 0.5 cup Coriander leaves, chopped
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, mix whole wheat flour, 2 tablespoons ghee, ajwain seeds, and 1/2 teaspoon salt with enough water to form a smooth dough. Cover and let it rest for 15 minutes.
In another bowl, combine roasted gram flour (sattu), finely chopped garlic, green chili, 1 tablespoon lemon juice, 1 tablespoon mustard oil, and a pinch of salt. Mix well to form the filling for the litti.
Divide the rested dough into equal-sized balls. Flatten each ball, place a tablespoon of the filling in the center, and carefully fold and seal the dough over the filling.
Place the stuffed dough balls on a baking tray and bake for 20-25 minutes until evenly golden, turning them halfway through.
While the littis are baking, prepare the choka by boiling the potatoes until tender. Peel and mash them in a bowl.
Roast the eggplant and tomatoes directly over a flame or under a grill until charred. Peel the skin off and mash the pulp into the potatoes.
Add chopped onion, remaining mustard oil, coriander leaves, red chili powder, turmeric powder, and remaining lemon juice to the mashed mixture. Mix well and season with salt to taste.
Serve the baked littis hot with a side of the prepared choka.
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3141 mg | 137% | |
| Total Carbohydrate | 472.0 g | 172% | |
| Dietary Fiber | 100.5 g | 359% | |
| Total Sugars | 56.2 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 7900 mg | 168% | |
*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.
