Take a look at more
. You may also want to try
Healthy Rosemary Oatcakes
Best Aloo Wadi
Easy Thekua-Cookie from Bihar
Rate This Recipe
For Atta (Flour) Dough-
1.5 cup - whole
atta (littis are more crunchy if made with maida)
1/2 to 1 cup - regular or fat-free yogurt (dahi)
1 cup - sattu (a special gram flour)
- garlic, finely chopped
1 inch - ginger, finely chopped
2 or more - green chilies, finely chopped
1/2 cup - fresh dhaniya (cilantro) leaves, finely chopped
1/2 tsp - mangrella (nigella or
2 tbsp - mustard
1 tsp - ajwain (thyme)
1 or 2 tbsp - mircha achar masala (fillings from the red chili pickle)
salt to taste
How to Make Bihari Litti
For Atta (Flour) Dough- Make dough from atta using yogurt and NOT water.
The dough should be soft and fully kneaded.
Keep aside covered.
Mix all the filling ingredients with sattu together nicely.
Add to 1/2 cup water to make the stuffing moist and easy to fill.
Now make 8 balls from the atta (flour) dough.
Dust each ball with dry atta and make a patty roughly 2.5 inch to 3 inch diameter in size with hand.
You don't need a belan (rolling pin) for this.
Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.
When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or 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.
Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.