Boiled Litti।उबला लिट्टी|चने के सत्तू की लिट्टी|Sattu Ki Litti recipe|Litti Chokha Recipe|Litti

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Powder of Roasted Channa – 200 gm
Coriander leaves (Chopped) – 50 gm

Turmeric – 1.5 small spoon
Ajvine (Carom) – 2 small spoon
Kalaunji (Mangarala or black jeera) – 1 small spoon
Salt – According to taste
Ginger, garlic andtablespoons
Green chili paste – 2 tablespoons
Onions (one big size, chopped)

Lemon juice – 2 teaspoons

Mustard oil – 2 teaspoons
First, mix Sattu coriander leaves, onion, turmeric, carom, kalaunji seeds, salt, Ginger-Garlic-Green Chilli paste, Lemon juice, Sarso oil.

Mix it.

Instead of garlic-ginger-green chilli paste, put garlic and green chillies in small pieces and add ginger paste separately

Mix 50 ml of water
Mix it.

Add Lemon Juice.

Mix it.
Sattu’s mixer is ready for stuffing.
Now you will get wheat flour as per your requirement. After kneading, make the dough to make the litti.
Make the ball round and fill the sattu mixture in dough by filling it, fill it so that the sattu does not appear out of the dough

Make the ball round and fill the sattu mixture in dough by filling it, fill it so that the sattu does not appear out of the dough

Make the ball round and fill the sattu mixture in dough by filling it, fill it so that the sattu does not appear out of the dough
Then heat the water in the cooker. When water start boiling, add two small spoon of refine oil to the water.
Turn-off the gas when the two whistle are ringed.
Leave it for 10 minutes. Open the cooker lid after 10 minutes then take out the litti and bring it to normal temperature.
Put it under fan or fridge for a short time to get it to normal temperature quickly.
When it comes to normal temperature, switch on gas
add 2 tablespoons refine oil in embroidery, add half teaspoon cumin seed
when cumin seeds come in light brown color
put the litti in it, turn the litti in every one to two minutes

Repeat two or three times, when the litti becomes light brown, then understand that the litter is ready.
Repeat two or three times, when the litti becomes light brown, then understand that the litter is ready.
Repeat two or three times, when the litti becomes light brown, then understand that the litter is ready.

Take out in a plate.

Now boiled litti is ready to eat.
Again same process as above for frying boiled litti.

This litti can also be eaten without fry after boiling only.
This litti can also be eaten without fry after boiling only.
This litti can also be eaten without fry after boiling only.
This litti taste is very different, cooking now and eat it.
Making Tomato Chutney – First, put the rotor on the gas stove to cook tomato, then switch on the gas.
Peel the tomatoes after cooking. As the tomatoes are hot, hold the tomato with one hand under the tap of water and peel the tomatoes with the other hand. Doing this hand will not burn.
Tomatoes – 3 size large size
Salt – According to taste
Garlic, Ginger, Green Chili (Chutney) Paste – 1 tbsp
Garlic, Ginger, Green Chili (Chutney) Paste – 1 tbsp
After inserting the paste, it can grind in the mixer or make it with your hand,
tomato is hot, so that we do not mix it with hand, make it with hand masher or mash with bottom part of clean glass.
After mashing, add 2 teaspoon of mustard oil and mix well.
After mashing, add 2 teaspoon of mustard oil and mix well.
After mashing, add 2 teaspoon of mustard oil and mix well.
Mix well.
Tomato chutney is ready.
Tomato chutney is ready.
Tomato chutney is ready.
You can eat it with litti or rice or roti or any other dishes.
How my recipe is, kindly comment it.
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Don’t forget to comment, please like and subscribe.

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