Credits: X (Formerly, Twitter)
Credits: X (Formerly, Twitter)
Knead sattu filling with finely chopped onions, ginger, garlic, and spices until well combined
Credits: X (Formerly, Twitter)
Make firm dough with whole wheat flour, ghee and water, letting it rest for 30 minutes
Credits: X (Formerly, Twitter)
Roll dough into small balls, flatten and stuff with sattu mixture, sealing edges completely
Credits: X (Formerly, Twitter)
Twist and pinch sealed edges to create a rope-like pattern for better cooking
Credits: X (Formerly, Twitter)
Roast the littis directly on coal or flame, turning frequently until golden brown
Credits: X (Formerly, Twitter)
Brush generously with ghee whilst still hot for a crispy exterior
Credits: X (Formerly, Twitter)
Cook until charred spots appear and the exterior is uniformly crisp
Credits: X (Formerly, Twitter)
Serve hot with chokha and a generous drizzle of ghee
Credits: X (Formerly, Twitter)
Have you tried making litti at home?