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Litti Chokha (Chick pea Flour stuffed Balls w/ Potato Mash & Eggplant Mash)

Apr-26-2016
Taruna Deepak
35 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Litti Chokha (Chick pea Flour stuffed Balls w/ Potato Mash & Eggplant Mash) RECIPE

Litti Chokha, a rustic and delicious dish, popular in Bihar and Jharkhand. Whole wheat flour balls are stuffed with a tangy chick pea flour stuffing called sattu. The balls or littis are then baked and served with alu chokha and baingan chokha i.e. a rustic potato mash & eggplant mash. A generous drizzle of desi ghee all over and inside baked littis and your day is made!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Bihar
  • Baking
  • Boiling
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 6

  1. For Litti:
  2. 3 cups whole wheat flour
  3. 1/2 tsp ajwain (carom seeds)
  4. 1 tsp Salt
  5. 3 and 1/2 tbsp Ghee
  6. 1 cup water, approximately
  7. For Litti Filling:
  8. 1 cup sattu
  9. 1/2 tsp Kalonji (Nigella Seeds)
  10. 1/4 tsp Ajwain (Carom Seeds)
  11. 1 tsp finely chopped ginger
  12. 1 tsp finely chopped garlic
  13. 2 tbsp finely chopped onion
  14. 1 large green chilli (adjust according to heat)
  15. 2 tbsp finely chopped fresh coriander (cilantro)
  16. 1 tbsp lemon juice
  17. 1 tsp sour Mango Pickle Masala
  18. 1 and 1/2- 2 tbsp Stuffed Red Chili pickle Masala
  19. 1 and 1/2 tsp Mustard Oil
  20. For Alu Chokha (Potato Mash):
  21. 4-5 medium sized potatoes (boiled)
  22. 1 tbsp finely chopped Onion
  23. 1/2 tsp finely chopped Garlic
  24. 1/2 tsp finely chopped Ginger
  25. 1 green chilli (mine was hot and one was sufficient)
  26. 1 tbsp chopped fresh coriander (cilantro)
  27. Salt to taste
  28. 1 tsp mustard oil
  29. For baingan chokha (Eggplant Mash):
  30. 1 Eggplant (Baingan/ Aubergine), roasted and peeled
  31. 1/2 tsp finely chopped Garlic
  32. 1/2 tsp finely chopped Ginger
  33. 1 tbsp finely chopped Onion
  34. 1 Green Chilli (mine was hot and one was sufficient)
  35. 1 tbsp chopped fresh coriander (cilantro)
  36. Salt to taste
  37. 1/2 tsp Lemon juice (adjust the sour notes)
  38. 1/2 tsp Mustard Oil

Instructions

  1. To prepare the litti:
  2. Mix together the flour, ajwain, salt and ghee. Using your fingers ensure that the ghee is well assimilated in the flour. Bring together the flour using water as required.
  3. Once the flour comes together, knead the dough for 2-3 minutes and keep it aside, covered, to rest for at least half an hour. The dough should be soft. (While the dough rests, prepare the filling for the littis and also make the chokha)
  4. For the filling, mix all the ingredients together using your hands (those who find hard to handle chili,should use gloves) ensuring that they are well assimilated and there are no lumps. Check for the taste.
  5. Divide the dough into 14 or 15 equal parts. Roll each part into a ball and flatten using your hands or a rolling pin into roughly three and half inch diameter.
  6. Take the rolled out dough into your palm. Scoop your palm and spoon in 1 tbsp of the prepared stuffing in the centre of the rolled dough.
  7. Press in the stuffing gently and bring the edges of the rolled dough together and pinch it over the top. Twist and remove any extra dough.
  8. Keep aside on a greased baking sheet. Use all the balls this way and bake the littis in a preheated oven at 170 degrees celsius.
  9. Turn the littis mid-way to ensure that the littis get cooked evenly all around. The littis take approximately 20 minutes to get done.
  10. For the Alu Chokha (Potato Mash):
  11. Mash the potatoes with the back of a fork or a masher. The potatoes do not need to be mashed smooth. Add all the ingredients and mix well.
  12. For the Baingan Chokha (Eggplant Mash):
  13. Mash the eggplant and add all ingredients and mix well.

Reviews (7)  

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Rewa Chadha
Oct-02-2016
Rewa Chadha   Oct-02-2016

can any other vegetable be used instead of eggplant for making chokha besides potato ? My daughter is allergic to eggplant so wanted to know ?

kiran gupta
Oct-02-2016
kiran gupta   Oct-02-2016

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