Recipe

Litti
[लिट्टी]

Recipe Contributed By: Anupriya Sinha, Pune

 Recipe Video

 Ingredients

Ghee - 1/2 cup

For the dough
Whole wheat Atta - 2 cup
Salt - 1 tsp or as desired
Mustard oil - 2 tbsp (as shortening)
Curd - 3/4 cup
Water as required for kneading

For the filling
Sattu (roasted chana dal flour) - 2 cup
Salt - 1 tsp or as desired
Mustard oil - 2 tbsp
Ajwain - 1 tsp
Mangaraila (Kalonji) - 1 tsp
Onion (finely chopped) - 1/2 cup
Ginger (minced) - 1 tbsp
Garlic (minced) - 1 tbsp
Green chilli - 2 (minced)
Coriander leaves (finely chopped) - 2 tbsp (optional)
Stuffed red chilli pickle - 1 (optional)
(you can also use 1 tbsp mango pickle masala instead)
Lemon juice - 1 tbsp (or as desired)
Water (for moistening the filling) - 1/2 to 1 cup as required

 Method of Preparation

1. Mix mustard oil, curd and salt with atta, thoroughly. Sprinkle water if required, and knead to prepare a soft dough, like Roti. Keep aside for 30 minutes.

2. Mince the red chilli pickle and add all the ingredients of the filling, except water. Mix thoroughly, sprinkle some water and mix to get a moist crumbly filling.

3. Knead the dough again and divide into 12 parts. Make smooth balls with each part, shape into a bowl of uniform thickness of 2 mm.

4. Fill 2-3 tsp of the filling and form the litti by closing its mouth and making near round balls. Some people like to roll out a thick poori and then fill sattu. Both the methods are fine.

5. Fill all the littis and keep.

6. Preheat Tandoor for 5 minutes. Place the littis on the tray and bake till you see brown patches on the surface.

7. Switch off the tandoor and leave the littis inside for 5 minutes.

8. Take out the baked littis. Press lighly to break them a little and dip in melted ghee, so that all the littis.

9. Serve hot with Chokha (see recipe).

 Notes and Tips