|Wheat flour||4 Cup (64 tbs) (Atta)|
|Curd||6 Teaspoon (For Dough Atta)|
|Water||1 Cup (16 tbs) (For Dough Atta)|
|Gram flour/Sattu||2 Cup (32 tbs)|
|Chopped garlic||6 Clove (30 gm)|
|Chopped ginger||2 Teaspoon|
|Chopped green chile||4|
|Green chili||4 , chopped|
|Chopped coriander leaves||2 Tablespoon|
|Chopped coriander||2 Tablespoon|
|Onion seed||1 Tablespoon (Mangrella)|
|Thyme||1 Teaspoon (Ajwain)|
|Lemon juice||3 Teaspoon|
|Pickle masala||4 Teaspoon (Achar)|
|Mustard oil||4 Teaspoon|
|Ghee/Butter||1⁄3 Cup (5.33 tbs)|
Point 1.Mix all the filling ingredients with sattu. Add 1/4 cup water to make the stuffing moist and easy to fill. Keep aside.
Point 2. Add yoghurt , in flour. Mix lightly with finger tips with water knead it into stiff dough. Make balls out of dough of 3" to 4" diameter in size with hand.
Point 3. Stuff 5 teaspoon sattu filling in the center of each balls and close it from all sides.
Point 4. When all the littis are stuffed, pre-heat the oven to 400 degree Fareinhite and put all the littis on a foil .
Point 5. Bake till one side is brown and black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.
Point 6. Take out and dip in pure ghee or butter and serve with mixed chokha or aloo chokha.