The iconic Bihari delicacy loved by people world over! No kidding!!
For 4 Person(s)
- 1 1/2 cup(s) All-purpose flour or whole wheat flour (atta) (Littis are more crunchy if made with all-purpose flour (maida).
- 3/4 cup(s) Regular or fat-free yogurt (dahi)
- 2 tablespoon(s) Mustard oil or olive oil
- 1 cup(s) Sattu (gram flour)
- 2 piece(s) Green chilies, finely chopped
- 4 pods Garlic, finely chopped
- 1 inch Ginger, finely chopped
- 1/2 cup(s) Cilantro leaves (dhania), finely chopped
- 1/2 teaspoon(s) Mangrella (negella or onion seed)
- 1 teaspoon(s) Ajwain (thyme)
- 2 tablespoon(s) Lemon juice
- 2 tablespoon(s) Mircha achar masala (fillings from the red chili pickle)
- 1 tablespoon(s) Salt, or as desired
Bihari Litti Directions
- Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill.
- Make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5" to 3" 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 degree F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface.
- 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).