Hello, I’m Joana. Today, I will show you a way to prepare fry litti in ghee recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fry Litti in ghee Recipe
Fry Litti in ghee is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Fry Litti in ghee is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have fry litti in ghee using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fry Litti in ghee:
- Prepare 2 cups wheat flour
- Make ready as required water
- Make ready 1 tsp salt
- Prepare 1/2 tsp ajwain
- Make ready 2 tbsp desi ghee
- Make ready For stuffing–
- Get 1 cup sattu
- Prepare 1 tsp salt
- Prepare 1 tsp grated ginger
- Make ready 1 tbsp achar masala
- Prepare 2 tbsp chopped coriander leaves
- Make ready 1 chopped green chilli
- Prepare 1 chopped onion
- Make ready 1 tbsp mustard oil
- Prepare 2 tbsp water
- Make ready 1 lemon
- Take 1 tsp kalaunji
Instructions to make Fry Litti in ghee:
- Take a bowl, add sattu, salt, ginger, achar masala, chopped coriander leaves, chopped green chilli, chopped onion, mustard oil, lemon juice, 2 tbsp water, mix well. Stuffing is ready.
- Take a bowl, add wheat flour, salt, ajwain, desi ghee, mix well. Add water slowly. Knead it properly to make soft dough. Rest for 20 mins.
- Grease the hand with ghee, again knead the dough. Make small balls of equal size from the dough. Press down.
- Make katori shape, and fill one or two spoon stuffing in it. Sealed from all the sides. Litti is ready to fry.
- Heat desi ghee in a kadhai, drop stuffed balls in sausage ghee one by one. Fry till golden brown on medium flame.
- Fry litti in ghee is ready to serve with aloo tamatar chokha and green chutney.
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