Time and servings
Time and servings
Ingredients
for dough:
- 1½ cup wheat flour / atta
- ¼ tsp baking powder
- ¼ tsp ajwain / carom seeds
- ½ tsp salt
- 2 tbsp ghee / clarified butter
- water for kneading
for stuffing:
- 1 cup sattu / roasted gram flour
- 2 tbsp coriander (finely chopped)
- 1 chilli (finely chopped)
- ½ tsp ginger garlic paste
- ½ tsp cumin / jeera
- ½ tsp kalonji / onion seeds / nigella seeds
- ¼ tsp ajwain / carom seeds
- ¼ tsp salt
- 1 tsp lemon juice
- 2 tbsp mustard oil
for tomato chokha:
- 3 tomato
- 1 chilli (finely chopped)
- 2 clove garlic (finely chopped)
- 1 inch ginger (finely chopped)
- 2 tbsp onion (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1 tsp lemon juice
- 2 tbsp mustard oil
- ¼ tsp salt
Instructions
- pinch a small ball sized dough. press the edges and form a cup.
- further place a ball sized sattu stuffing in the centre.
- start pleating the dough, making sure the stuffing is secured well.
- pinch off excess dough and roll well.
- place the rolled litti in appe pan heated with oil. or preheat and bake in oven at 180 degree celcius for 45 minutes flipping in between.
- cover and cook on low flame for 10 minutes.
- flip over and cook both sides. cook for approx 30 minutes in total
- continue to cook until the litti turns golden brown from all the sides and cooked from inside.
- finally, litti is ready to serve with chokha and ghee.
Litti dough preparation
1
firstly, in a large mixing bowl take 1½ cup wheat flour, ¼ tsp baking powder, ¼ tsp ajwain, ½ tsp salt and 2 tbsp ghee.
2
crumble and mix well making sure the ghee is combined well.
3
now add water as required and knead the dough.
4
knead to a smooth and soft dough.
5
grease the dough with ½ tsp oil, cover and rest for 20 minutes.
Litti stuffing preparation
1
firstly, in a large bowl take 1 cup sattu flour. you can alternatively take roasted gram flour.
2
also add 2 tbsp coriander, 1 chilli, ½ tsp ginger garlic paste, ½ tsp cumin, ½ tsp kalonji, ¼ tsp ajwain, ¼ tsp salt and 1 tsp lemon juice.
3
combine well adding 2 tbsp mustard oil.
4
the sattu stuffing mixture needs to be moist and not dry or too wet.
Tomato chokha recipe
1
firstly, brush 3 tomatoes with oil.
2
roast on medium flame keeping directly on flame or over mesh.
3
flip in between until the skin of tomatoes turn black from all sides.
4
allow to cool completely and peel off the skin of tomatoes.
5
now mash the roasted tomatoes well.
6
further add 1 chilli, 2 clove garlic, 1 inch ginger, 2 tbsp onion, 2 tbsp coriander, 1 tsp lemon juice, 2 tbsp mustard oil and ¼ tsp salt.
7
mix well and also adjust the salt as required.
8
finally, tomato chokha is ready to be served with litti.
Stuffing litti method
-
firstly, after the dough has rested for 20 minutes, knead slightly.
-
pinch a small ball sized dough.
-
press the edges and form a cup.
-
further place a ball sized sattu stuffing in the centre.
-
start pleating the dough, making sure the stuffing is secured well.
-
pinch off excess dough and roll well.
-
place the rolled litti in appe pan heated with oil. or preheat and bake in oven at 180 degree celcius for 45 minutes flipping in between.
-
cover and cook on low flame for 10 minutes.
-
flip over and cook both sides. cook for approx 30 minutes in total.
- continue to cook until the litti turns golden brown from all the sides and cooked from inside.
- finally, litti is ready to serve with chokha and [ghee.
](/recipes/how-to-make-butter-recipe-ghee-recipe)
Video
Notes
- firstly, litti need to be cooked very well, else the dough will remain raw from inside.
- also, break the litti, dip it in ghee for a more traditional way of serving.
- additionally, stuff the sattu stuffing generously, as they make litti more delicious.
- finally, litti chokha recipe tastes great when served with tamatr chokha, aloo chokha or baingan chokha recipe.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/bihari-litti-chokha-recipe-baati-chokha/