Atta – 3 cups
Sattu – 1 cup
Onions – 1
Garlic – 5 cloves
Ginger – 1 inch
Green chilies – 2
Lime juice – 1 tea spoon
Kalaunji – 1 tea spoon
Ajawain – 1 tea spoon
Mustard oil – 1 tea spoon
Salt – to taste
Preparing the filling:
- Take one cup of Chane ka sattu in a bowl
- Add chopped onion, garlic,ginger, green chilies, kalaunji, ajawain, red chili pickle, one tea spoon of lime juice, one tea spoon of mustard oil and salt.
- Add two to three spoons of water to just moisten the sattu and rub the mixture well with your palm to give consistent mixed sattu powder.
- The filling is now ready for use.
- Knead atta about twice harder than for rotis.
- Make atta balls about twice the size for rotis and give it the shape of a cup with your fingers. The thickness of the walls of the cup should be about one and half times that of a roti.
- Put one or two spoons of sattu mixture into the atta cup depending upon the size of the cup.
- Traditionally the litti is of round shape. But it is more convenient if it is flattened slightly with your palms. It looks better also.Cooking the Littis: The traditional method of cooking littis is roasting directly on cow dung fire or charcoal fire. But this is not practicable in modern day living conditions. Three methods – cooking on gas tandoor, cooking in electric oven and frying. Cooking in gas tandoor
- Place the tandoor on medium fire and pre-heat it for a few minutes.
- Place the liitis on the wire mesh provided along with the tandoor.
- Cover the tandoor and cook on medium fire.
- Turn the littis at suitable intervals to ensure even cooking.
- Cook till some black spots appear and at least some of the littis show cracks.
Note – High flame will burn the outer layer of the littis while leaving the inner layers uncooked. When properly cooked the litti should be crisp on the outside and soft on the inside.
Cooking in electric oven – No doubt roasting in electric oven is much less messy.
- Pre-heat the oven at 200 degrees Celsius for about five minutes.
- Place the littis on the wire mesh provided with the oven.
- Cook for 30 to 40 minutes.
- Do not wait for black spots to appear. It may make the littis hard.
- When the cracks appear, the liitis are cooked.
Frying – Another method, but the results are not as satisfying.
- The littis should first be boiled.
- Take out the littis from the water and leave them for about fifteen minutes or so to allow the water to dry.
- Fry till brown.