Traditional food of bihar litthi-chokha It is very much liked all over the country. Crispy on the outside and spicy on the inside, the taste of litthi filled with sattu gets enhanced with ghee, chokha and green chutney. If you think that it is difficult to make market like crispy litthi at home, then it is not so. By preparing the dough properly and baking the litthi properly on medium flame, you can easily make delicious litthi.

Ingredients for making litthi

to prepare the dough 2 cups wheat flour, 2 teaspoons ghee or oil, celery, salt and water as needed Take it.

closer to filling 1 cup Sattu, finely chopped onion, green chilli, green coriander and some ginger Take it. According to taste, you can also add salt, dry mango powder, celery, pickle masala, lemon juice and some mustard oil.

First prepare the dough

Take wheat flour in a big vessel. Add salt, celery and ghee to it and mix well. Now knead the dough by adding water little by little. The dough should neither be too soft nor too hard.

After the dough is ready, knead it 15 to 20 minutes Keep it covered. Due to this, the dough sets well and there are less cracks in it while making litthi.

Prepare Sattu filling like this

Take sattu in a bowl and add onion, green chilli, coriander, ginger, salt, dry mango powder, celery and lemon juice. Now add some mustard oil to it and mix well.

Do not keep the filling too dry. If needed, you can add one or two spoons of water. However, the mixture should not be too wet, otherwise the filling may come out while filling the litthi.

fill sattu in litthi

Now make equal sized balls of dough. Press one ball lightly and make a space in the middle and place the Sattu filling in it.

Close the edges slowly and give a light round shape between the palms. If any crack is visible then close it with your fingers. This will reduce the chances of the filling coming out while baking.

Easy way to make crispy litthi

Instead of baking the litthi directly on high flame. Cook slowly on medium flame Lives better. It can be baked in oven, air fryer, tandoor or on gas as per your convenience.

If you are making litthi on gas, keep rotating it continuously, so that it gets cooked evenly from all sides. When the outer layer becomes golden and crisp and slight cracks start appearing in it, the litthi is ready.

serve with ghee

Break the hot litthi slightly and pour desi ghee on top. with this Potato-tomato chokha, brinjal chokha, green chutney or curd Can be served.

The taste of litthi largely depends on its filling of sattu. Therefore, maintain a balance of mustard oil, lemon and spices in the stuffing. For crispy litthi, the most important thing is to have the right consistency of the dough and cooking it well on medium flame.