INGREDIENTS |
For Atta (flour) dough:
1½ cup: Whole wheat atta (Littis are more crunchy if made with maida)
¾ to 1 cup: Regular or fat-free yogurt (dahi)
(Make dough from atta using yogurt and NOT water. The dough should be
soft and fully kneaded. Keep aside covered.)
For Filling:
1 cup: Sattu (a special gram flour)
4 cloves: Garlic, finely chopped
1 inch: Ginger, finely chopped
2 or more: Green chilies, finely chopped
½ cup: Fresh dhaniya (cilantro) leaves, finely chopped
½ tsp: Mangrella (nigella or onion seed)
2 tbsp: Mustard
1 tsp: Ajwain (thyme)
1 no: Lemon juice
1 or 2 tbsp: Mircha achar masala (fillings from the red chili pickle)
Salt to taste |
|
METHOD |
-
Mix all the filling ingredients with
sattu together nicely. Add ¼ to ½ cup water to make the stuffing
moist and easy to fill.
-
Now make 8 balls from the atta (flour)
dough. Dust each ball with dry atta and make a patty roughly 2.5" to
3" diameter in size with hand. You don't need a belan (rolling pin)
for this.
-
Stuff 2 to 3 tsp sattu filling in the
center of the patty and close it from all sides.
-
When all the littis are stuffed,
pre-heat the oven to 375 F and put all the litties on a foil and
bake till one side is brown or black spots come on the litti
surface. Then turn over the litti and bake for few more minutes
until that side is brown as well.
-
Take out and dip in pure ghee or
butter and serve with achar or dhaniya (cilantro) chutney and/or
baigan ka bharta.
|
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