A whole wheat flour (atta) dumpling stuffed with sattu mixture and spices and roasted directly on the fire, served with a mixture of mashed potatoes and spices (aloo chokha) and a spicy red chilli chutney.
STEP 1.In a large mixing bowl or a parath add 1 cup atta (whole wheat flour), 1 tsp salt, 1 tsp ajwain (carom) seeds. Crush between palms before adding to the flour.
STEP 1.Make a well in the middle of the flour and add 2 tbsp melted ghee and mix with fingers till well combined in the flour.
STEP 1.Then add a little water at a time and knead to make a firm dough.if the dough is too hard, add a little more water and continue to knead till soft and pliable.
STEP 1.Cover with a damp muslin cloth and let it rest for 20 minutes.
STEP 1.To make the chutney, roast 5 tomatoes directly over the flame till the skin chars and splits.
STEP 1.In a grinder jar add 10 soaked red chillies, 8 to 10 cloves of garlic, 3 roasted tomatoes and 1 tsp salt. Grind to a smooth paste/ chutney.
STEP 1.For the chokha, add 2 large of 4 small boiled and peeled potatoes cut into halves, add 1 cup finely chopped onions, 1 tbsp minced garlic, 1 tbsp chopped green chillies, 4 tbsp chopped coriander, ½ tbsp finely chopped ginger, 1 tsp onion seeds (kalonji), 1 tsp black salt (kala namak), 1 tsp salt, 1 tsp amchur (dried mango) powder, 1 tbsp lemon juice, 2 roasted tomatoes roughly pounded.
STEP 1.Mix all the ingredients together well. Mash the potatoes with the other ingredients.
STEP 1.For the filling, in a large mixing bowl add 2 cups sattu, 2 to 3 tbsp chopped coriander, 2 tbsp chopped green chillies, ½ cup finely chopped onion, 1 tbsp chopped ginger, 2 tbsp chopped garlic, 1 tsp black salt (kala namak), 1 tsp salt, 1 tsp amchur, 1 tsp onion seeds (kalonji) and ½ tsp ajwain. Mix together well.
STEP 1.To this add 3 tbsp hot mustard oil and using a spoon, mix to combine well. Keep aside.
STEP 1.Divide the rested dough into 8 portions.
STEP 1.Roll each portion into a ball and flatten it in the palm to form a circle and using fingers ensure the edges are thinner and the center is thicker.
STEP 1.Make a ball of the filling by squeezing it in the fist. Then place it in the centre of the flat litti. Gather the edges of the dough together and seal them together. Similar to filling a paratha.
STEP 1.Then gently press the litti to flatten it slightly to a circular disc shape. This is optional.
STEP 1.Put a grill rack on a low flame and place the littis on the rack to cook directly over the flame. this will take 5 to 8 minutes. Using tongs, turn the littis to cook evenly on all sides. Stand them on an angle to allow the sides to cook as well.
STEP 1.Once all the littis are cooked arrange them in a plate.
STEP 1.Fill a small bowl with melted ghee.
STEP 1.Place a litti between the palms of the hand and press to crack them a little. Then dip the litti completely in the ghee and remove. The cracks ensure that the ghee enters the litti and is absorbed by the filling.
STEP 1.To serve, place the litti in a small plate, spoon some aloo chokha next to eat. Add a generous amount of red chili tomato chutney.
calories per serving
37 g Fat113 g Protein365 g Carbs88 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment