Litti
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)
Lemon juice - 1 tbsp (or as desired)
Water (for moistening the filling) - 1/2 to 1 cup as required
How to Prepare
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.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.
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.Some people like to deep fry and Both the methods are fine.
10. Serve hot with Chokha.
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