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 rustic and smoky mashed eggplant dish from Bihar, made by roasting eggplant and tomatoes over an open flame and mixing with pungent mustard oil, onions, and spices. A classic side for litti or roti.
Homestyle Litti with aromatic Baingan Chokha – a soul-satisfying and perfectly spiced meal!
This bihari dish is perfect for breakfast. With 838.47 calories and 26.88g of protein per serving, it's a muscle-gain option 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.
162cal
2gprotein
14gcarbs
12gfat
Ingredients
1 large Eggplant (about 450g, round variety preferred)
2 medium Tomato (ripe and firm)
1 medium Onion (finely chopped)
5 cloves Garlic (3 whole for roasting, 2 finely chopped)
3 pcs Green Chili (finely chopped, adjust to taste)
1 inch Ginger (finely grated)
3 tbsp Mustard Oil (raw, for authentic pungent flavor)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (freshly chopped)
1 tsp Salt (or to taste)
1 tsp Vegetable Oil (for greasing vegetables)
Instructions
1
Prepare and Roast Vegetables
Wash the eggplant and tomatoes thoroughly. Pat them dry.
Using a knife, make 3-4 deep slits across the eggplant. Peel 3 cloves of garlic and insert one into each slit. This infuses the eggplant with a roasted garlic flavor.
Grease the eggplant and tomatoes with 1 tsp of vegetable oil. This helps the skin char and peel easily.
Place the eggplant and tomatoes directly on a medium flame on a gas stove, using a wire rack if you have one. Roast for 15-20 minutes, turning them every few minutes with tongs, until the eggplant is completely soft and its skin is charred and blistered. The tomatoes will cook faster (about 7-10 minutes).
Once roasted, transfer the vegetables to a plate and let them cool for 10 minutes until they are safe to handle.
2
Peel and Mash
Once cooled, gently peel off the charred skin from the eggplant and tomatoes. The skin should come off easily. You can dip your fingers in a bowl of water to help remove any stubborn bits of skin.
Discard the stem of the eggplant. Place the roasted eggplant pulp, tomatoes, and the roasted garlic cloves from inside the eggplant into a large mixing bowl.
Using a fork or a potato masher, mash the vegetables together. Aim for a coarse, rustic texture, not a smooth puree.
To the mashed vegetables, add the finely chopped onion, the remaining 2 cloves of finely chopped raw garlic, green chilies, and grated ginger.
Pour in the raw mustard oil, fresh lemon juice, and salt to taste.
Mix everything together thoroughly with a spoon until all the ingredients are well combined.
4
Garnish and Serve
Garnish the Baingan Chokha with freshly chopped coriander leaves.
Let the chokha rest at room temperature for at least 15 minutes. This allows the pungent flavors of the raw onion, garlic, and mustard oil to meld beautifully with the smoky vegetables.
Serve at room temperature with litti, sattu paratha, or plain roti.
