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      Baked Litti with Chokha

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      Time42 Min
      DifficultyIntermediate
      Serves6

      Baked Litti with Chokha is a traditional dish from the regions of Bihar, Jharkhand, and Eastern UP. Roasted or baked litti with chokha is a famous street food across these regions. Of late, Baked Litti with chokha can be found in fine dining restaurants too. Litti is the whole wheat dough ball stuffed with sattu and eaten with chokha. Chokka is a fresh individual dip made from roasted or grilled ... vegetables like tomato, brinjal, baked, or boiled potatoes. Brinjals, tomatoes, and potatoes can be combined to make one dip. The onions lend the crunch element to the dish, the ginger and chilies impart the heat and the lemon gives the tang to it. Litti looks very similar to Baati (roasted bread from Rajasthan) but differs in taste completely. The littis can be baked in the regular oven, grilled on a barbecue, or cooked in a traditional tandoori oven. Roasted gram flour and spices like ajwain, kalonji, and saunf make the sattu filling. The rustic baked litti with chokha at home can be a made effortlessly with the step by step video and recipe. You have to tear a bit of the litti and dip it into the ghee bowl and then have it with the vegetable sides. You need the ghee to bring together the dry litti and grilled chokha. Baked Litti with Chokha can be served for lunch or dinner and is packed with energy and flavor. This dish used to be the food for peasants and farmers in the earlier days as this meal did not require any utensils for cooking, and it was affordable for the common man. Also, the food could be left outside for three to four days. Baked Litti and chokha calories amount to 326 and is a filling meal by itself.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre326 Cal326 Cal326 Cal326 Cal
      • 13gProtein
      • 4gFat
      • 57gCarbs
      • 14gFibre

      Ingredients

      Dry Grocery

      Atta

      Atta

      2 cups

      Salt

      Salt

      1 teaspoon

      Baking Powder

      Baking Powder

      0.5 teaspoons

      Cumin

      Cumin

      1 teaspoon

      Fennel Seeds

      Fennel Seeds

      1 teaspoon

      Kaloonji

      Kaloonji

      1 teaspoon

      Red Chilli Powder

      Red Chilli Powder

      1 teaspoon

      Black Salt

      Black Salt

      1 teaspoon

      Mustard Oil

      Mustard Oil

      1 teaspoon

      Ajwain Seeds

      Ajwain Seeds

      1 teaspoon

      Fruits & Vegetables

      Ginger

      Ginger

      3 g

      Potato

      Potato

      3 units

      Onion

      Onion

      1 unit

      Tomato

      Tomato

      1 unit

      Brinjal/eggplant

      Brinjal/eggplant

      300 g

      Lemon

      Lemon

      2 units

      Other

      Ghee

      Ghee

      1 tablespoon

      Sattu

      Sattu

      1 cup

      Pepper

      Pepper

      0.5 teaspoons

      Green Chillies

      Green Chillies

      3 pieces

      Garlic

      Garlic

      4 pieces

      Coriander Leaves

      Coriander Leaves

      6 g

      Water

      Water

      0.5 cups

      Directions
      1
      In a mixing bowl take wheat flour, baking powder ,salt and ghee. Mix all the ingredients well.
      2
      Gradually add water and knead to form a smooth dough. Cover the dough and set it aside. ( the dough should be semi hard ).
      3
      Roast the cumin seeds and ajwain. Use a mortar and pestle to coarsely grind the cumin seeds, ajwain, and fennel seeds.
      4
      Add the crushed masala to a bowl along with status. Chop the green chili, ginger, garlic, and coriander leaves. Place in a bowl along with black salt, ajwain, kalonji seeds, and red chili powder
      5
      Add lemon juice and mustard oil and mix well. Sprinkle some water, mix well again. This is to make a stuffing so it shouldn't be too dry or wet.
      6
      Divide the dough into equal balls. With the help of your hands shape the dough into a thick bowl like shape. Add 1-2 teaspoon of the stuffing. Seal the edges. Roll on your palm to make a ball. (This is called Litti).
      7
      Bake the litti in a preheated oven at 200 degrees for 10-15 min until it develops a golden crust and is cooked through. Brush little ghee on it half way through the baking process.
      8
      For Choka : Boil the potato in salt water until soft. Apply a little oil on brinjal and tomato and roast whole at 200 degrees for 8-10 minutes. Peel and place in a bowl with potato. Mash everything together. Add chopped onion, green chilli , salt , red chilli powder and mustard oil mix well.
      9
      Add salt, mix and check the seasoning.
      10
      Serve with hot litti .
      Hints for making baked Litti and chokha at home.
      The litti needs to be cooked all the way through on a slow flame/ heat; if not the dough will be raw from inside. The litti should have a liberal amount of filling in it to make it tasty. The brinjal and tomatoes should preferably be grilled on the gas stove or on the barbecue to give the vegetables a smokey flavor. This recipe involves a moderate amount of work and is ideal as a part of the weekend brunch menu. Do try it out.

      Success!

      We hope you had fun making it! Enjoy the meal.

      What is Litti Choka?

      Litti chokha is a Bihari meal that is cooked using a dough ball made of whole wheat flour stuffed with sattu(a powder made of black chana) and then roasted until cooked. Litti chokha was then dipped in ghee that enhanced the taste of the dish. Chokha is a part of litti chokha recipe made of potatoes, tomatoes and eggplant with spices. Litti chokha has a rustic flavour that reminds the earthiness of Bihar.

      Origin

      This healthy dish was initially eaten only by farmers and peasants in Bihar as it is both roasted and baked. Litti chokha recipe is made with pure ghee and is famous all over India. It started becoming a staple food around the regions of Magadh. But Litti chokha became very famous during the period of Rani Lakshmi Bai and Tantia Tope. Litti chokha is also widely consumed in other parts of Uttar Pradesh and Jharkhand. Litti chokha also had body cooling property that helped the farmers cope with the hot weathers all through the day, and because the farmers consumed litti chokha it was considered a cheap diet. Litti chokha consumed significantly less water to be made and required only minimal equipment or utensils for baking. Therefore, litti chokha became very widely known during the war times and as it was easy to prepare and had a higher shelf life of up to three days. In recent times litti chokha is found in all the street stalls and in good restaurants too. Over the years, there are various flavours and types of authentic litti choka recipe available. Dry versions of the easy litti choka recipe are also quite popular, and this is very renowned as it involves no frying.

      How to Eat Litti Choka?

      Litti Chokha is an entirely traditional Bihar dish; most people will not know how to eat it. Therefore, below is given the steps on how to consume a litti chokha. They are: 1.Break the litti into small pieces. 2.Take sufficient pure ghee. 3.Pour the ghee on the filling of the litti so that it gets soaked with ghee. 4.Take a tiny amount of chokha along with this and bite them together.

      Why Baking is Better than Frying?

      Litti Choka is a dish that does not involve any frying in it. How to make litti chokha? It is roasted over coal or wood and then dipped into ghee. They are sometimes even baked over a wood fire. This makes litti choka calories comparatively more minor, and they are very healthy. Below are stated the benefits on why baking is better than frying. They are: 1. Without frying, one is tremendously reducing the amounts of oxidized oil in his/her diet. 2. Baking requires no oil or significantly fewer amounts of them and therefore baked litti choka is very healthy. 3. Deep-fried food items absorb more oil that is hazardous to the health as each tablespoon of oil adds 120 calories and 14 grams of fat to the body. 4. And deep-frying cannot be done with healthy monounsaturated oil or fats as they have to be done at very high temperatures. Therefore, this rules out the usage of olive oil. 5. Deep-fried food items are hence higher in calories that make them lead to weight gain and other related problems. 6. Furthermore, they also lead to heart diseases, high blood pressure, certain types of cancer, and diabetes. 7. High temperature is used while frying causes starchy foods to oxidize the oils. This poses a risk and damage to the heart, kidney and lungs. 8. Oxidized oils are also seen to increase the risk of atherosclerosis. Baking has no addition of oils, thereby preventing oxidation. 9. Deep frying also promotes the risk of stroke as they are mostly cooked in. 10. Consuming reused oils during frying affects the immune system.

      Other Baked Snacks to Try

      Besides the tasty litti chokha recipe, other baked snacks are good for your health. Healthy recipes like veg kachori, moong dal kachori and dal ke kebab are also easy to make at home. A few of the baked snack recipes are discussed below. They are:

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