A rustic and hearty dish from Bihar, featuring whole wheat dough balls stuffed with a savory sattu filling. Traditionally roasted and served with mashed vegetables (chokha) and a generous dip of ghee.
Prep40 min
Cook40 min
Servings4
Serving size: 1 serving(3 littis with about 1 cup of chokha)
677cal
25gprotein
111gcarbs
19g
Ingredients
2.5 cups Atta (Also known as whole wheat flour)
2 tbsp Ghee (For the dough)
1 tsp Ajwain (For the dough)
1 tsp Salt (For the dough)
1 cup Water (For kneading, use as needed)
1.5 cups Sattu (Roasted gram flour, for the filling)
A hearty and flavorful Bengali curry made from dried yellow peas, simmered in a fragrant blend of spices. This iconic Kolkata street food is perfect as a snack or a main course with luchi or roti.
Crispy on the outside, tender and juicy on the inside, this South Indian chicken fry is packed with aromatic spices. A perfect appetizer or side dish that comes together quickly and is bursting with authentic flavor.
Crispy Litti with spicy Ghughni and protein-packed Chicken Fry. An energy-giving, perfectly spiced delight!
This bihari dish is perfect for dinner. With 1389.98 calories and 74.13g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Grated, for the filling)
2 pcs Green Chili (Finely chopped, for the filling)
3 tbsp Coriander Leaves (Chopped, for the filling)
1 tsp Kalonji (Nigella seeds, for the filling)
2 tbsp Mustard Oil (For the filling)
2 tbsp Lemon Juice (For the filling)
1 tbsp Mango Pickle Masala (Optional, for the filling)
1 large Eggplant (Baingan, for the chokha)
2 medium Tomato (For the chokha)
2 medium Potato (For the chokha)
Instructions
1
Prepare the Litti Dough
In a large mixing bowl, combine the atta, 2 tbsp ghee, 1 tsp ajwain, and 1 tsp salt. Mix well.
Gradually add water and knead to form a firm, pliable dough. It should be stiffer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
2
Prepare the Chokha Vegetables
Wash the eggplant and tomatoes. Make a few slits in the eggplant and insert garlic cloves if you like.
Roast the eggplant and tomatoes over an open flame or under a broiler until the skin is completely charred and the flesh is soft and pulpy. This should take about 10-15 minutes.
Simultaneously, boil the potatoes until they are fork-tender. Peel them once cooked.
Once roasted, allow the eggplant and tomatoes to cool down, then carefully peel off the charred skin.
3
Make the Sattu Filling
While the vegetables are cooking, prepare the filling. In a bowl, combine the sattu, finely chopped onion, garlic, ginger, green chilies, coriander leaves, 1 tsp ajwain, and kalonji.
Add 2 tbsp mustard oil, 2 tbsp lemon juice, 1.5 tsp salt, and the optional mango pickle masala. Mix thoroughly.
Sprinkle 2-3 tablespoons of water and mix until the filling becomes a moist, crumbly mixture that holds its shape when pressed together.
4
Assemble and Bake the Litti
Preheat your oven to 200°C (400°F).
Knead the rested dough for another minute and divide it into 12 equal-sized balls.
Take one ball, flatten it with your fingers to a 3-inch disc, and shape it into a small cup.
Place about 1.5 tablespoons of the sattu filling in the center.
Carefully bring the edges of the dough together, pinching to seal the filling inside completely. Roll it into a smooth, round ball.
Repeat for all the dough balls and arrange them on a baking tray.
Bake for 20-25 minutes, flipping them over halfway through, until they are golden brown and firm. Some littis might develop small cracks, which is a sign they are well-cooked.
5
Finish the Chokha
While the littis are baking, finish the chokha. In a large bowl, mash the peeled roasted eggplant, tomatoes, and boiled potatoes together.
Add the finely chopped small onion, 2 cloves of garlic, 1 green chili, 1 tbsp coriander leaves, 1 tbsp mustard oil, 1 tbsp lemon juice, and 1 tsp salt.
Mix everything together until well combined. Taste and adjust seasoning if needed.
6
Serve Litti Chokha
Once the littis are baked, remove them from the oven.
Using a kitchen towel, gently press and crack each hot litti.
Dip the cracked littis generously into the bowl of melted ghee, ensuring they are well-coated.
Serve immediately with the prepared baingan chokha and a side of sliced raw onions.
4
Serving size: 1 serving
412cal
20gprotein
59gcarbs
12gfat
Ingredients
1.5 cup Dried Yellow Peas (Soaked overnight)
8 cup Water (For soaking)
3 tbsp Mustard Oil
1.5 cup Onion (Finely chopped, from about 2 medium onions)
1 cup Tomato (Finely chopped, from about 2 medium tomatoes)
1.5 tsp Ginger Paste
1.5 tsp Garlic Paste
2 whole Green Chili (Slit lengthwise)
1 whole Bay Leaf
2 whole Dried Red Chili
1 inch stick Cinnamon Stick
2 pods Green Cardamom Pods (Lightly crushed)
3 whole Cloves
1 tsp Cumin Seeds
1 tsp Turmeric Powder (Divided)
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala Powder
0.5 tsp Sugar
1.5 tsp Salt (Divided, adjust to taste)
3 tbsp Coriander Leaves (Finely chopped, for garnish)
0.25 cup Red Onion (Finely chopped, for garnish)
1 whole Lemon (Cut into wedges, for serving)
Instructions
1
Soak and Cook the Peas
Rinse the dried yellow peas thoroughly. Place them in a large bowl and cover with 8 cups of water. Let them soak for at least 8 hours or overnight.
Drain the soaking water. Transfer the peas to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp of the salt, and 1/4 tsp of the turmeric powder.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes. The peas should be soft and cooked through but still hold their shape. Allow the pressure to release naturally.
2
Prepare the Masala Base
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This step is crucial to remove the pungent raw smell of the oil.
Reduce the heat to medium. Add the bay leaf, dried red chilies, cinnamon stick, crushed green cardamom pods, cloves, and cumin seeds. Sauté for about 30-40 seconds until they become fragrant.
Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger and garlic pastes. Cook for another 1-2 minutes until the raw aroma disappears.
2 tsp Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Black Pepper Powder (Freshly ground for best flavor)
0.5 tsp Fennel Powder
2 tbsp Rice Flour (Key for crispiness)
2 tbsp Lemon Juice (Freshly squeezed)
1.25 tsp Salt (Or to taste)
15 leaves Curry Leaves (Fresh)
3 pcs Green Chillies (Slit lengthwise)
0.5 cup Oil (For shallow frying)
Instructions
1
Prepare and Marinate the Chicken
Pat the chicken pieces completely dry with a paper towel. This is crucial for a crispy result.
In a large bowl, combine the chicken pieces with ginger garlic paste, turmeric powder, red chilli powder, coriander powder, garam masala, black pepper powder, fennel powder, rice flour, lemon juice, and salt.
Using your hands, massage the marinade into the chicken, ensuring each piece is thoroughly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature. For deeper flavor and more tender chicken, refrigerate for 2-4 hours.
2
Shallow Fry the First Side
Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat. The oil should be about half an inch deep.
To check if the oil is ready, drop a small piece of the marinade into it; it should sizzle immediately and rise to the surface.
Carefully place the marinated chicken pieces in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
Fry for 7-8 minutes on the first side, undisturbed, until it forms a deep golden-brown, crispy crust.
Add the finely chopped tomatoes and slit green chilies to the pan. Cook for 5-6 minutes, stirring frequently, until the tomatoes break down and become mushy.
Add the remaining 3/4 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the spice mixture for 3-4 minutes.
Continue to sauté, stirring occasionally, until you see the oil separating from the masala at the edges of the pan.
4
Combine and Simmer
Pour the cooked yellow peas along with their cooking liquid into the pan with the masala. Stir everything together gently.
Add the remaining 1 tsp of salt and the sugar. If the curry seems too thick, add about 1/2 to 1 cup of hot water to reach your desired consistency.
Bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to absorb the flavors of the masala.
5
Garnish and Serve
Turn off the heat. Stir in the garam masala powder.
Garnish generously with finely chopped coriander leaves and raw red onion.
Serve the Ghughni hot, with lemon wedges on the side to squeeze over before eating. It pairs wonderfully with luchi, paratha, roti, or just as a standalone snack.
Cook Through and Garnish
Flip the chicken pieces gently. Reduce the heat to medium to ensure the chicken cooks through without burning the exterior.
Cook for another 6-8 minutes on the second side until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
In the last 2 minutes of frying, add the fresh curry leaves and slit green chillies to the pan. They will crisp up and infuse the oil with aroma.
Stir them around the chicken pieces carefully.
4
Drain and Serve
Once cooked and crispy on all sides, use a slotted spoon to remove the chicken, fried curry leaves, and chillies from the pan.
Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve hot as a standalone appetizer with lemon wedges and onion rings, or as a side dish with sambar rice or rasam rice.
