In India, flatbreads are usually made with a variety of flours and are often stuffed with different fillings. One such flatbread is this stuffed version called litti. Litti is a staple food from Bihar, Jharkhand, and Eastern Uttar Pradesh. However, nowadays, it is becoming popular across the rest of the nation and in some other parts of the world. Litti, when eaten with Chokha (vegetable dish), becomes a complete wholesome rustic meal.
If you would rather watch than read, then I’ve got a video on the YouTube channel otherwise, just continue down the page.
Bihari cuisine is one of the lesser-known Indian cuisines, with many people unfamiliar with its diverse and flavorful dishes. This recipe offers a wonderful introduction to the vibrant flavors of traditional Bihari meal.
Litti is nothing but a kind of stuffed dumpling made of whole wheat dough, cooked in open fire. The dough balls are stuffed with spiced sattu (roasted black chickpea flour), while Chokha is usually prepared with boiled and roasted vegetables, mostly potato and brinjal. However, my recipe offers a slight variation. Instead of the traditional wheat flour, I’ve used rice flour, which is already starchy, so I’ve omitted the potato mixture. Instead, I’ve made the stuffing with protein-rich peas, and have flattened the balls. I’ve also made litti from millet flour and buckwheat flour, and the results are amazing! Personally, I love these breads made with rice flour because they have a slight crisp yet chewy texture, making them uniquely delightful.
Litti with Millet (Bajra ) flour
The dough for these littis (flatbreads) is simply made with rice flour, salt, and water. Rice flour dough is difficult to knead because it lacks the elasticity of regular dough. However, when kneaded with hot boiling water, it becomes pliable. These flatbreads are typically smaller in size compared to other types of flatbreads and are cooked on medium-low heat. Some people fry them, while others bake them in the oven. I’ve never fried them; I’ve tried baking them (the gluten free version) in the oven, but I don’t find the result satisfactory. The shell becomes very hard. If you do bake them in the oven, you may be tempted to soak them in ghee. I prefer cooking them on a cast iron skillet with little oil.
Litti is best served hot and freshly made. It makes for a great snack or appetizer, and is a perfect wholesome option for breakfast, lunch, or dinner. I like serving it with tomato sabzi and onion salad. It’s a simple, rustic meal, perfect for winters.
I hope you enjoy my recipe and try it! Let me know if you do and what you think of it. Make sure to like and share the post on social media to support my blog. You can find me, on Facebook, Twitter, Instagram, and Pinterest.
Ingredients
- 1 3/4 cups (-+)hot boiling water (quantity of water may vary but this is to give you a general idea)
- 2 cups rice flour
- 1/2 tsp salt
- 1/3 tsp carom seeds (optional)
- extra rice flour , water and oil on side as needed
- 3 cups thawed or fresh green peas
- 2 tsp chopped garlic
- 3/4 tsp cumin seeds
- 3/4 tbsp coarsely ground coriander seeds
- Salt to taste
- 3-4 green chilies, chopped
- 1 tbsp oil
- 1/4 cup chopped cilantro
Instructions
- Heat oil or ghee in pan. Add cumin seeds.
- Once they crackle add chopped garlic. Fry for a couple of seconds then add coarsely ground coriander seeds.
- Add thawed or fresh peas, salt and chopped green chilies. Sauté. Now, without adding water, cover and cook for 5-6 minutes until peas are soft and mashable. Take it off the heat and cool completely.
- Once cool, add them to a chopper, along with cilantro. Blend it to coarse paste.
- Combine sifted rice flour and salt. Add carom seeds. Pour boiling hot water and stir together with wooden handle until it appears shaggy. Cover and set it aside for 5-10 minutes
- Whilst the dough is still warm (but cool enough to touch), start to knead (at least 5 minutes), it may be sticky but continue kneading it, scrape off any bits that stick to your hand, and drizzle some oil.
- You can also dip your hand into the water as you go to help bring the mixture together but make sure the dough shouldn't become loose. It has to be soft and supple not stiff or loose.
- Shape the dough into a cylinder. Cut the cylinder into 9-10 even pieces. Roll them into balls.
- Cover them with damp kitchen towel to prevent from drying out.
- Heat a cast iron skillet on low heat.
- Take one dough ball. Make a dent in the center.
- Using your finger, make a round shell. The base should be thicker than the sides.
- Put a little over a tbsp of peas stuffing. Seal the edges by bringing them in the center and pressing together (watch my video for clear understanding]).
- Then gently roll between your palms to make a ball and press down like a patty about 3" in diameter.
- Proceed similarly for the remaining dough.
- Place the stuffed littis ( 3 -4 at a time) on preheated cast iron skillet. I usually brush the side with oil that goes down on the skillet.
- Cook on medium low heat otherwise littis will be raw from inside ( The rice flour littis usually take longer to cook than wheat flour littis)
- When one side is cooked brush the tops with oil and flip.
- Cook all the littis in the same manner.
- Serve hot littis with a side of tomato sabz, and onion salad for a winter weekend meal!
angiesrecipes
These are something different and delicious. I would probably stuff them with meat though.
Tandy I Lavender and Lime
Yesterday I had a recipe that called for rice flour and substituted it with coconut flour. These look so good, I might try that substitution again.