Banarasi Litti Chokha
Whole wheat dough balls stuffed with spiced roasted gram flour, roasted till crisp, and served with smoky mashed potato-brinjal chokha and ghee.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •Tandoor or oven
- •Grill
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 14 g
- carbs
- 46 g
- fibre
- 9 g
- protein
- 13 g
- calories
- 360 kcal
Instructions
- 1
Knead wheat flour with a little mustard oil, salt and water into a firm dough. Rest for 20 minutes.
- 2
Mix sattu (roasted gram flour) with pickle masala, chopped garlic, green chilli, mustard oil, lemon juice and salt.
- 3
Divide the dough into balls and flatten them. Stuff with the sattu filling and seal into smooth balls.
- 4
Roast stuffed littis (dough balls) in a tandoor (clay oven) or oven at 200°C. Turn occasionally until deep golden, about 30 minutes.
- 5
Roast the brinjal directly over the flame until the skin blisters and flesh softens. Cool and peel.
- 6
Mash the roasted brinjal with boiled potato, chopped onion, garlic, green chilli, mustard oil and salt for chokha (vegetable mash).
- 7
Dip the hot littis in melted ghee (clarified butter) and crack them open slightly.
- 8
Serve the littis hot with chokha and extra ghee on the side.
Chef's tips
Roast littis slowly so the sattu filling cooks through without the crust burning. Charring the brinjal directly over flame gives the chokha its signature smoky flavour.
Ingredient substitutions
- tandoor roasting → baking at 200°C on a wire rack
Storage
Littis keep for a day at room temperature; chokha refrigerates for 2 days.
Reheating
Reheat littis in a hot oven; warm chokha in a pan with a little extra oil.
Common mistakes to avoid
- •Using too little oil in the sattu filling, which makes it crumbly and dry.
Serving suggestions
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