Ingredients:

Outer cover of litti:
240 grams whole wheat flour
¼ teaspoon salt
1 tablespoon oil
1 cup water

 

Litti stuffing:
1 cup sattu (roasted gram flour)
½ teaspoon cumin seeds
½ teaspoon saunf
½ teaspoon ajwain
½ teaspoon kalonji seeds
½ teaspoon red chilli powder
2 teaspoons green chilies chopped
1 teaspoon ginger chopped
1 teaspoon garlic chopped
2 tablespoons coriander leaves chopped
Salt to taste
2 teaspoons lemon juice
2 teaspoons mustard oil
water as required

Preparation:

To prepare litti dough take whole wheat flour, salt and oil in a mixing bowl. Add water in parts and knead to make a smooth soft dough. Cover the dough and keep aside. For the stuffing in a mortar-pestle take cumin seeds and saunf and lightly crush them. Take sattu in a mixing bowl. Add crushed cumin and saunf seeds. Add ajwain, kalonji seeds, red chilli powder, green chilies, ginger, garlic, coriander leaves, salt, lemon juice and mustard oil. Mix well. Sprinkle 2 tablespoons water and mix the flour with water evenly. The sattu stuffing mixture should not be too dry or too wet.

Stuffing, shaping & baking littis:
Make medium sized balls from the dough. Sprinkling some flour, roll each dough ball to a circle of about 5 inches.
Place 2 tablespoons of the stuffing in the center of each. Pleat and then join the edges. Lightly roll the stuffed dough balls in your palms, so as to get a round shape.
Keep the prepared littis under a cotton towel or napkin, so that the dough does not dry. Place them on a baking tray, which has been greased with some oil.
Bake the littis in a preheated oven at 200 degrees. After 10 minutes of baking, remove the tray and flip each litti. Bake again for 15 minutes, this has to be done once or twice for even baking of littis till they look golden brown.
Brush the littis with some oil.

Serve these Littis with Baingan/Tomato/Aloo Chokha.