Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/4 cup ghee
- 1/2 teaspoon salt
- 1/2 teaspoon ajwain
- 1/2 cup water
- For the stuffing:
- 1 cup chana dal (split Bengal gram)
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon dry mango powder
- 1/2 teaspoon salt
- 2 tablespoons ghee
- For the Tamarind Chutney:
- 1/2 cup tamarind pulp
- 1/2 cup jaggery
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon dry mango powder
- 1/2 teaspoon salt
Special Equipment Needed:
- Bowl
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a bowl, mix together the whole wheat flour, ghee, salt, and ajwain. Add water gradually and knead into a stiff dough. Cover the dough and set aside for 30 minutes.
2. Meanwhile, prepare the stuffing. In a pan, heat 2 tablespoons of ghee and add the chana dal. Fry until it is golden brown. Add the red chilli powder, garam masala, cumin powder, dry mango powder, and salt. Mix well and cook for 5 minutes. Remove from heat and set aside.
3. To make the tamarind chutney, mix together the tamarind pulp, jaggery, red chilli powder, cumin powder, dry mango powder, and salt in a bowl.
4. Divide the dough into small balls. Take one ball and roll it out into a thin circle. Place a spoonful of the stuffing in the center and fold the edges of the circle to make a pouch.
5. Heat oil in a frying pan and deep fry the litti until golden brown.
6. Serve the litti hot with the tamarind chutney.
Time:
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 12g
Carbohydrates: 40g
Protein: 8g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Ghee can be substituted with vegetable oil.
- Chana dal can be substituted with split yellow peas.
- Jaggery can be substituted with brown sugar.
Variations:
- The stuffing can be varied by adding different spices or vegetables.
- The tamarind chutney can be varied by adding different spices or herbs.
Tips and Tricks:
- The dough should be kneaded until it is stiff and not sticky.
- The litti should be fried on medium-high heat to ensure that it is cooked through.
Storage Instructions:
The litti can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The litti can be reheated in the oven or in a pan on the stove.
Presentation Ideas:
The litti can be served on a platter with the tamarind chutney in a bowl.
Garnishes:
The litti can be garnished with chopped coriander leaves.
Pairings:
The litti can be served with a side of raita or yogurt.
Suggested Side Dishes:
The litti can be served with a side of salad or steamed vegetables.
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the litti is not cooked through, fry it for longer.
Food Safety Advice:
- Ensure that all ingredients are fresh and of good quality.
- Wash your hands before handling the ingredients.
Food History:
Litti is a traditional dish from the Indian state of Bihar. It is made with whole wheat flour and stuffed with a spicy mixture of chana dal. It is usually served with a tamarind chutney.
Flavor Profiles:
The litti has a savory and spicy flavor, while the tamarind chutney has a sweet and tangy flavor.
Serving Suggestions:
The litti can be served as an appetizer or as a main course.
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Region: Indian