Ingredient:
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 tbsp 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
Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).
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 tbsp 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
Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).
