Baati Chokha with Olives

Baati Chokha with Olives-Banarasi style

East Indian Village recipe

Baati Chokha is very popular in east India particularly in Bihar, East UP (Varanasi), and even in West Bengal. You can find street hawkers selling hot Baati served with chokha, chatni and salad. In Bihar it is also called as Litti chokha


baati Chokha Recipe

My recipe will have generous usage of Olives without altering the authentic taste of this rural Indian dish. Baati is usually stuffed with sattu (roasted whole chickpea {chana} flour) and the dough is prepared from atta (whole wheat flour). Traditionally Baati is prepared by roasting them in clay oven with utmost care and high precision in terms of heat and time for even cooking of Baati from inside. I used oven which was preheated to 180 degree celcius for 20 -25 min. Even for Chokha (bharta), the ingredients like Eggplant ( Baigan), Potato (aloo) and Tomatoes are roasted in clay oven.


Traditional way of cooking Baati

This is very filling main course and can served in both lunch and dinner. My family loves this during holidays as it’s a long process and yes you feel like lying lazy or go for a quick nap. This dish will have olive twist in stuffing and in traditional salad of mooli( Radish) using green olives.

Basic Information
Prep Time: 90 min
Cook Time: 90 min
Spice Meter:Hot
Serves: 4 -5 People
Per Person Serving will be 2-3 Baati along with chokha and salad


For Baati Dough

  • Whole wheat Flour (Atta) – 750 gm
  • Olive Oil – 2 tsp
  • Salt to taste
  • Desi Ghee ( Clarified butter) – 1 bowl for dipping baati

Ingredients for Baati stuffing:



Olives & Sattu stuffing

  • Roasted whole Chickpea Flour (Sattu) – 200 gm
  • Olives -green sliced – 2 tablespoon
  • Carom seeds (Ajwain) – 1 teaspoon
  • Dry Mango Powder( Amchoor) – 1 teaspoon
  • Garlic (chopped) – 2 teaspoon
  • Coriander leaves (chopped) – 1 teaspoon
  • Green chillies (chopped) – 1 teaspoon
  • Mustard Oil – 3 tablespoon
  • Salt to taste

Ingredients for Chokha:


hopped coriandar, green chillies and onion

hopped coriandar, green chillies and onion 

  • Eggplant (Baigan) – 500 gm
  • Potato (Aloo) – 150 gm
  • Tomato – 150gm
  • Onion ( chopped) – 100 gm
  • Garlic 6 cloves
  • Green Chillies (whole) – 2
  • Coriander leaves (chopped) – 1 teaspoon
  • Green chillies (chopped) – 1 teaspoon
  • Mustard Oil – 3 tablespoon
  • Salt to taste

Chokha for Baati

For Olive Salad:



  • Mooli (Radish) grated – 150 gm
  • Tomato chopped –100 gm
  • Onion (chopped) – 100 gm
  • Olives-Green Pimiento stuffed – 10 -12
  • Coriander leaves (chopped) – 1 teaspoon
  • Green chillies (chopped) – 1 teaspoon
  • Lime Juice – 2 teaspoon
  • Salt to taste
Preparation of Baati:


  • Take whole wheat flour, olive oil and salt in 1 large bowl and mix it well using hands.
  • Prepare soft dough by using warm water.
  • Let this dough set aside for 30 minutes.
  • Take another bowl and add sattu, dry mango powder, green olives, chopped green chillies, coriander leaves and salt to taste.
  • Heat mustard oil to about 160 degree Celsius and add carom seeds( Ajwain) and chopped Garlic and fry till garlic is golden brown.
  • Now add this hot mixture into sattu bowl and mix well.

Note: Check the stuffing by pressing it in palm, and ensure that the ingredients are not dry and hold together. This is very important to have nice, moist and evenly cooked baatis.


Prepared Baati

  • Preheat the oven to 190 degree Celsius for 10 min.
  • Now divide the dough into 12 -14 equal balls.
  • Take 1 ball and flatten it with your hand and put 1 ½ to 2 teaspoon of stuffing into the centre and fold it from all sides to again give it the shape of ball. Now flatten it with your palm to give shape of flying saucer.
  • Put the Baati in preheated oven for 30-40 min till golden dark brown.
  • Remove from oven and dip them in Desi ghee one by one and serve them hot with Baigan ka chokha and mooli ka salad
  • Before serving, tear the baati from centre and pour 1-2 teaspoon of desi ghee in each Baati

Baati dipped in Desi Ghee



Baati soaked in Desi Ghee


Preparation of Chokha:


Baigan, aloo aur tomato ka chokha

Baigan, aloo aur tomato ka chokha

  • Boil the Potatoes, peel of the skin and mash them.
  • Wash eggplants, give a incision(cut) in centre and stuff 1 whole green chili and 2-3 garlic cloves.
  • Preheat the oven to 200 degree celcius and put the egg plants in grill tray till 20 mins. Keep on turning them in between for even cooking.
  • After 20 min add tomatoes and let both grill for another 15 -20 min.
  • Take out the grill tray once the skin of eggplant & tomatoes are burnt. Let it cool off on wire rack.
  • Now peel off the skin of both and mash them together using hands along with potatoes.
  • Add chopped onions, coriander leaves, chopped green chillies, 2-3 teaspoon mustard oil, 2 tsp lemon juice, salt to taste and mix it well using hands.

Chokha Served with Baati

Your chokha is ready to be served with Baati….

Preparation of Olive Salad:


  • Mix together all ingredients in a large bowl, 1 teaspoon of lime juice, salt to taste and mix well.

Traditional Banarsi Indian Salad with Olive twist

Serve this salad with Baati choka main course in true Banarsi style.
Enjoy this with a Chaanch (Salty Indian drink made from a yogurt or buttermilk base with water)!!!


Baati Choka – Village recipe

Fact File: Sattu is very high in fibre and wholesome nutritious dish. Visit the blog to know more about health benefits and usage of sattu.