Green chilli (hari mirch) finely chopped 3-4 table spoons
Green coriander (hara dhaniya) 4-5 table spoons
Onion seeds (kalaungi) ¼ tea spoon
Carom seeds (ajwain) ¼ tea spoon
Lemon juice (nimmbo ka ras) of 1 lemon
Salt (namak) to taste
For Serving
Clarified butter (ghee) melted 1 cup
Directions
Dough
1. Mix wheat flour, carom, salt and vegetable oil.
2. Add water and make stiff dough.
3. Divide the dough into 10 equal parts.
Filling
1. Take roasted gram flour in a bowl, add onion, garlic, ginger, green chillies, coriander leaves, onion seeds, carom seeds and salt into it.
2. Then add lemon juice and little water and mix it.
3. Ensure that the mixture is powdery but damp.
4. It should not be too dry or too wet.
To proceed
1. Take one part of the dough and make into a ball.
2. Now hold it between your fingers and press with your thumbs to make it like a bowl.
3. Now fill it with stuffing and bring the edges together and seal it and make balls.
4. Now repeat the process and make all litti.
5. Traditionally it is roasted in charcoal fire.
6. It can also be prepared gas tandoor or electric tandoor.
7. Put all the litti balls in preheated onen/grill and roast in medium heat for 20-25 minutes.
8. Keep on turning the litti balls and roast them evenly and are crisp.
9. Once properly roasted, take the litti from the grill and apply little pressure to make an opening and put each litti inside the ghee.
10. Leave this dipped in clarified butter for 10-15 minutes before serving.
