Litti

Ingredients

• 1½ cups whole wheat flour (gehun ka atta)
• ½ teaspoon carom seeds (ajwain)
• Salt to taste 
• ¼ teaspoon baking soda
• 3 tablespoons yogurt
• 2 tablespoons melted ghee + for greasing + for dipping
• Stuffing
• 1½ cups sattu
• 1 small onion, finely chopped
• 1-2 green chillies, finely chopped
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon pickle masala paste
• Salt to taste
• 2 tablespoons mustard oil
• To serve
• Litti chokha chutney 
• Chokha
• Dal

Method

1. Mix together whole wheat flour, carom seeds, salt, baking soda, yogurt and melted ghee  in a large bowl. Add ½ cup water and knead into a semi-stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. Take sattu in a bowl, add onion, green chillies, ginger, garlic, coriander leaves, pickle masala paste, salt and mustard oil and mix till well combined.
3. To make each litti, grease your palms with some ghee, take a small portion of the dough and shape it into a ball. Make a cavity in the centre and stuff it with a portion of the sattu mixture. Bring the sides to the centre, press and seal. 
4. Heat a steel wire rack on direct flame, place the littis on it and cook on medium heat, rotating, till cooked completely. 
5. Transfer the littis into a serving bowl, drizzle generously with melted ghee. Serve with chutney, chokha and dal.