Method

• For Litti: 1
• Sieve the flour and add salt,ajwain,kalonji,refined oil 2
• Knead the dough properly with water and make a stiff dough
• Cover with a wet cloth and keep aside
• 3
• Take the dough
• Make 10-12 medium equal sized balls
• 4
• Take each ball and flatten the ball a bit with your palm and make depression
• 5
• Mix all the ingredients listed under stuffing and mix well
• The texture will be crumbly
• If required add some water but it should not be runny
• 6
• Make each ball in palms and make a 3-4” diameter discs, like small poori or chapati
• Do not use any flour
• Fill 1 ½ – 2 tsp
• of filling in middle of each disc, cover the filling by wrapping the dough around the filling on all sides to form a pouch to make round ball
• 7
• Traditionally litti is cooked on fire or tandoor
• In modern kitchens, over or stove top cooking works
• Bake in preheated 400F over for 20 – 30 minutes
• 8
• Break litti into two and pour melted butter or ghee on it
• Serve litti with coriander chutney and / or chokha
• Chokha: 1
• Boil potatoes and mash them coarsely and keep it aside
• 2
• Roast garlic and tomatoes on gas flame
• 3
• Cool and remove the skin of the tomato
• The skin will easily come off if the tomatoes are roasted properly
• Mash garlic and tomatoes with a back of a spoon
• 4
• Mix all the ingredients listed on chokha and it is ready to serve