Sattu (roasted gram flour) ki litti(Recipe from Bihar)

• Servings: 4
• Preparation time: 15 minutes.
• Shaping Litti time: 1 minutes(each).
• Cooking time: 12-13 minutes(each batch).
• Total time: 29 minutes.

India is a multicultural country, have  many tradition with their specialties; every state has their own language, costume and so the food, now a day people across the world love to eat Indian food.

Today I am going to upload a signature dish from Bihar ‘litti chokha’. It is legacy since first Magadha kingdom.

Traditionally the litti baked over charcoal fire which provides it smoky flavour.  The litti with smoky flavour and dipped in clarified butter (desi ghee) have no match, however you may grill or bake over gas tandoor. Deep fried litti is also very popular these days.

Prepare it whatever way you are comfortable with, it is awesome due to its nutritional value and being the complete food, serve as breakfast, lunch or dinner, always hit.  Let it be a small get-together or big wedding party starter, it will be the favorite.

Ingredients:

For covering (litti):

• Aatta (wheat flour): 2 cup
• Ghee: 2 tablespoon (for moin that is to be mixed with dough itself).
• Onion seed: half teaspoon
• Ajwain(thymol seeds): half teaspoon
• Salt: half teaspoon.
• Baking soda: 1 pinch
• Curd: half cup (optional)

For stuffing:

• Sattu (Roasted Gram Flour): 1 cup
• Onion: 2 no. (Medium size)
• Green chilli: 5-6 no.
• Ginger: 2” piece
• Garlic: 5-6 flakes
• Coriander leaf: 2 tablespoon (chopped)
• Mustard oil: 1 tablespoon
• Salt: 1 teaspoon
• Ajwain: 1/4 teaspoon
• Kalonji(Nigella Seeds): 1/4 teaspoon
• Black pepper: 1 tablespoon
• Fennel seed: 1 teaspoon
•  Hajmola: 4-5 tablets (optional)
• Lemon: 1 no.

Preparation:

For covering:

1. Take a wide vessel; pour Aatta, 2 tablespoon ghee, onion seed, Ajwain, baking soda and salt. Mix well by rubbing between palms; add curd and knead, if required, put some water in small quantity till the dough becomes soft (The dough can be made in food processor also).
2. Cover and Keep aside, to be used after 10-20 minutes.

For stuffing:

1. Chop onion, ginger, garlic, green chilli and coriander into small pieces, grind hajmola, keep aside.
2. Take a mixing bowl; put all stuffing ingredients; mix well, if required add little water.
3. Now stuffing is ready.

Method:

For making litti:

1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger/rolling pin, make 5’’ diameter circle (leaving centre little thicker than edge)
2.  Put 2-3 tablespoon stuffing in the centre, pull the edge of dough to wrap the (stuffing) repeat it with rest of the ball.
3. Make it round in shape as shown into photo, raw litti is ready.
4. Grease the O T G tray; arrange these into OTG tray and put it in preheated OTG at temperature of 230 deg C.
5. Cook until it is ready (its colour will change to light brown and small cracks will develop on the covering, about 8-9 minutes for each batches, keep rotating otherwise it may burn ).
6. You can cook into fry pan also, for this:
7. Heat oil (oil quantity for deep fry) in a fry pan on medium heat (to check if oil is ready, put a little piece of dough in the oil it comes up slowly).
8. Deep fry the litti on medium to low heat.
9. Note: if the litti is fried on high heat, it will be soft. It will not be crunchy.
10. After it starts to puff slowly turn the litti ball.
11.  Fry till it becomes golden brown from both sides, now litti is ready for serving.
12. This you can serve with Karhi, tomato chutney, brinjal bhurta or potato chokha (bhurta).which is all ready uploaded  in my blog and also linked here.

Sattu (roasted gram flour) ki litti(Recipe from Bihar) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.