Ingredients

For the litti dough:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1/4 cup ghee or oil
• Warm water as needed

For the litti stuffing:

• 1 cup sattu (roasted chickpea flour)
• 1/2 chopped onion
• 1/2 inch grated ginger
• 1 green chili, chopped (optional)
• 1/4 cup chopped coriander leaves
• 1/2 teaspoon carom seeds
• 1/2 teaspoon nigella seeds
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon garam masala
• Salt to taste
• Ghee or oil for frying

Instructions

• Make the dough: Combine the flour and salt in a large bowl. Add the ghee or oil and mix until crumbly. Gradually add warm water and knead until you get a soft and pliable dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

• Prepare the stuffing: In a separate bowl, mix the sattu, onion, ginger, green chili (if using), coriander leaves, carom seeds, nigella seeds, chili powder, turmeric, garam masala, and salt. Add a little water if the mixture is too dry.

• Assemble the litti: Divide the dough into equal portions and make small balls. Flatten each ball into a disc and place a spoonful of the stuffing in the center. Pinch the edges of the dough to enclose the stuffing completely, forming round balls.

• Preheat the oven: Set your oven to 400°F (200°C). You can also preheat your broiler if you prefer a slightly charred exterior.

• Bake the litti: Place the litti on a baking sheet lined with parchment paper. Brush them with a little ghee or oil and bake for 20-25 minutes, or until golden brown and cooked through. Alternatively, you can broil the litti for the last 5 minutes for a nice char.

• Serve hot: Serve with a side of chokha, a mashed vegetable dish made with roasted eggplant, tomato, and potato. You can also add chutneys, pickles, and papad for extra flavor and texture.

Litti Chokha is not just a meal; it's a cultural experience. The act of preparing it together, from grinding the sattu to roasting the littis can vary from person to person. Each household has its own variations on the recipe, passed down through generations. There are many ways to prepare Litti Chokha. It is prepared differently depending on the kind of utensils and oven you have. It also depends on if it is prepared at home or by vendors or at restaurants. Each style of preparation brings their own taste and flavor.

Preparation by street vendors

Street Vendors prepare Litti in a Barbeque style.

Litti Preparation In Barbeque Style

The Litti prepared in Barbeque style has more flavor and tasty. Here is how to prepare litti in Barbeque:

• Prepare the barbeque pit: Light your charcoal or wood in the pit. Aim for medium-high heat, around 400°F (200°C). If using charcoal, wait for the coals to turn white-hot before starting.
• Make the dough: Combine the flour and salt in a large bowl. Add the ghee or oil and mix until crumbly. Gradually add warm water and knead until you get a soft and pliable dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
• Prepare the stuffing: In a separate bowl, mix the sattu, onion, ginger, green chili (if using), coriander leaves, carom seeds, nigella seeds, chili powder, turmeric, garam masala, and salt. Add a little water if the mixture is too dry.
• Assemble the litti: Divide the dough into equal portions and make small balls. Flatten each ball into a disc and place a spoonful of the stuffing in the center. Pinch the edges of the dough to enclose the stuffing completely, forming round balls.
• Grill the litti: Using tongs, carefully place the litti directly on the grill grate or on a sheet of aluminum foil (optional) placed on the grate. Brush them with a little ghee or oil.
• Cook for 20-25 minutes: Turn the litti occasionally until they are golden brown and cooked through. The exact time will depend on your grill's heat and the thickness of the litti.