Ghati Chokha – A Culinary Gem from Uttar Pradesh and Bihar | Nidhi Yadav

Ghati Chokha is a cherished traditional dish from the states of Uttar Pradesh and Bihar. While it is traditionally cooked on charcoal, I didn’t enjoy the smoky flavour as a child. To my delight, my mother prepared a fried version of the ghati, which has remained a favourite ever since. This soulful combination of Fried Sattu Ghati and Baigan Chokha offers a delightful burst of flavours and textures. Often enjoyed as street food or a hearty homemade meal, it is versatile enough to be served at lunch, dinner, or even as a snack.

The origins of this recipe reflect the simplicity and ingenuity of rural Indian cooking, with ghati often symbolising the rustic charm of Bihar. The accompanying baigan chokha adds a smoky, tangy depth, making this dish a wholesome and satisfying experience.

Ghati Dough

Method:

1. In a mixing bowl, combine the whole wheat flour, salt, and ghee.
2. Gradually add water and knead the mixture into a semi-soft dough.
3. Cover and let the dough rest for 15–20 minutes.

Ghati Stuffing

Method:

1. In a plate, mix the sattu with carom seeds, kalonji, salt, green chillies, onion, garlic, ginger, and coriander leaves.
2. Add pickle masala, mustard oil, and lemon juice for a tangy and spicy flavour.
3. Mix all the ingredients thoroughly to create the stuffing.

Assembling and Frying:

1. Divide the dough into small, equal-sized balls.
2. Flatten each ball with your fingers and place a portion of the stuffing in the centre.
3. Bring the edges together, seal tightly, and shape into a smooth ball.
4. Heat oil in a pan on medium flame.
5. Fry the ghatis until they turn golden brown. Serve hot with baigan chokha.

Baigan Chokha (Smoky Eggplant Mash)

Method:

1. Make four slits around the eggplant and stuff garlic cloves into the slits.
2. Roast the eggplant and tomatoes over an open flame until the skin is charred and blackened.
3. Peel off the burnt skin and mash the roasted eggplant and tomatoes in a bowl.
4. Add green chillies, onion, coriander leaves, salt, and mustard oil.
5. Mix well and serve alongside the fried ghati.

Watch this recipe here – Ghati Chokha

Nidhi Yadav is a homemaker and a passionate cook based in Surat, India. Her culinary journey is inspired by her childhood memories of visiting her grandmother’s village during school vacations.

It was during these visits that Nidhi developed a deep love for food. Today, she continues to explore and recreate recipes that bring joy to her family and preserve the nostalgic flavours of her past.

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}