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Sattu is a name derived from the words Saat-Anaaj which means seven cereals/pulses. Sattu is prepared from equal amount of makai (maize), jo (barley), chana (gram), arhar (pigeon pea), matar (green pea), Kheshari and Khurti. However, Kheshari and Khurti are not commonly found these days. Now a days, the easiest way to prepare sattu, is to use only roasted chana which is what I have done.

Bati Chokha

Bati Chokha – Yummy and Healthy Dish


Bati Chokha is a famous dish in Uttar Pradesh and Bihar states of India. The dish can be commonly found on a number of road side vendors and is quite affordable, delicious and healthy too. The dish is made of sattu, which is very useful to beat the summer heat and good in roughage as well. Cooked the roadside delicacy at home in an oven as well as in a clay pot. Hope you enjoy the delicious recipe of Bati Chokha!!


Recipe – Bati Chokha

Serves: 4

15 minutes for preparation, 45 minutes for baking and serving


  • 2 cups wheat flour
  • 2 cups roasted chana
  • 1 inch ginger cube
  • 4-5 garlic flakes
  • 2 green chilies
  • 2 medium size onions
  • 6-7 strands coriander leaves
  • 2 tablespoon lemon juice
  • 1 teaspoon carom seeds
  • 1 teaspoon turmeric powder
  • 1 pinch asafoetida
  • 1-2 tablespoon mustard oil
  • Salt to taste
  • 4-5 tablespoon ghee


  1. Take  roasted chana (gram) with skin and crush it to a powder in a mixer.
  2. Chop ginger, garlic, green chili, onion, coriander leaves into tiny pieces.
  3. Make dough of wheat flour and keep aside.
  4. Mix, the gram powder with chopped ginger, garlic, green chili, onion, coriander leaves, lemon juice, salt to taste, turmeric powder, carom seeds, asafoetida powder, 2 tablespoon water and mustard oil.
  5. Mix well so that it turns into a fluffy mixture and is little wet and not completely dry.
  6. Make small round shapes of the wheat dough.
  7. Fill the prepared mixture in it and give it the shape of a ball and keep aside.
  8. There are two ways to prepare the bati:

1. Use of Oven: Pre-heat the oven at 250 degrees Centigrade for 20 minutes. Place the bati balls in the oven and bake at 150 degrees for 20 minutes. Then turn around and bake for another 15 minutes.

2. Use of coal: Burn the coal to be red hot and place the burning coal in a clay pot. Now, when the coal starts cooling place the bati balls over it. Beware, not to put the bati balls directly over the red hot coal, lest the preparation will get burnt. Keep rotating the bati balls over the coal so that it is cooked evenly. Once done spray some ghee in the coal and cover the lid of the pot. This gives a nice aroma to the bati balls with the smoky flavor of ghee and coal.

When bati balls are cooked either in the oven or in clay pot, take them out and clean them with a dry cloth. Dip the bati balls in pure ghee and serve it hot with dhaba dal tadka, pure ghee and baigan ka bharta.

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