Low Carb Litti Chokha

Discover the deliciously healthy twist on an Indian classic with this Low Carb Litti Chokha recipe! Perfect for those following a low-carb or gluten-free lifestyle, this version swaps traditional wheat flour for almond flour and psyllium husk, creating perfectly golden, baked littis stuffed with a spiced sattu filling. Paired with a smoky, flavorful chokha made from roasted eggplant, tomatoes, and garlic, this dish is a celebration of bold spices and hearty textures. Baked instead of fried for a wholesome touch, this low carb Litti Chokha is a guilt-free indulgence, ready to impress at any meal. Whether you're exploring Indian cuisine or revisiting a favorite with a healthy twist, this recipe delivers all the comfort and flavor of the original in a nutritious package.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups Almond Flour
• 2 tablespoons Psyllium Husk
• 1 teaspoon Salt
• 1 cup Warm Water
• 1 tablespoon Ghee (clarified butter)
• 1 cup Sattu (roasted gram flour)
• 2 tablespoons Chopped Green Chilies
• 1 tablespoon Finely Chopped Ginger
• 1 teaspoon Ajwain (carom seeds)
• 1 tablespoon Lemon Juice
• 1 large Eggplant
• 2 medium Tomatoes
• 4 large Garlic Cloves
• 2 tablespoons Fresh Coriander Leaves
• 1 small Red Onion
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 2 tablespoons Mustard Oil
• to taste Salt (for chokha)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the almond flour dough by mixing almond flour, psyllium husk, 1 teaspoon salt, and warm water in a bowl. Knead it until it forms a dough-like consistency. Cover and set aside for 15 minutes.

Step 3

In another bowl, mix sattu with chopped green chilies, ginger, ajwain, lemon juice, and a pinch of salt. This will be the filling for your littis.

Step 4

Divide the almond flour dough into 8 portions. Flatten each portion into a disk and place a spoonful of sattu filling in the center. Wrap the dough around the filling, sealing the edges to form a ball.

Step 5

Place the littis on a baking sheet and brush them lightly with ghee. Bake for 25-30 minutes or until golden brown, turning them halfway through for even baking.

Step 6

For the chokha, place the eggplant, tomatoes, and garlic cloves on a separate baking sheet. Drizzle with mustard oil and bake for 30-35 minutes, until the vegetables are soft and slightly charred.

Step 7

Once baked, let the vegetables cool slightly. Peel the skin of the eggplant and mash it roughly along with tomatoes and garlic in a bowl.

Step 8

Finely chop the onion and fresh coriander leaves. Add them to the mashed vegetables.

Step 9

Season the chokha with turmeric powder, red chili powder, salt, and 1 tablespoon of mustard oil. Mix well and adjust seasoning if necessary.

Step 10

Serve the baked littis hot with chokha on the side.

Nutrition Facts

Serving size	(1651.9g)

Amount per serving	% Daily Value*
Calories	2320.7

Total Fat 149.8g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 36.4mg	0%
Sodium 3212.4mg	0%
Total Carbohydrate 201.6g	0%
Dietary Fiber 77.8g	0%
Total Sugars 43.0g
Protein 80.2g	0%

Vitamin D 0IU	0%
Calcium 677.7mg	0%
Iron 17.0mg	0%
Potassium 3599.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 13.0%

Carbs: 32.6%