FINGER MILLET (RAGI)

LITTI CHOKHA

• Serves
  - 20 Nos
• - 55 Min
• - 14 Ingredients

• Prep. time
  - 20 Min
• Cooking time
  - 45 Min
• Total time
  - 1 Hr, 5 Min.

Ingredients :

• Wheat flour
  - 200 gm
• Ragi flour
  - 300 gm
• Cow ghee
  - 25 ml
• Salt
  - 0 as per taste
• Ragi Sattu
  - 100 gm
• Ginger
  - 1 inch grated
• Crushed garlic
  - 8 -10 cloves
• Black pepper powder
  - 2 gm
• Green Chillies
  - 3 -4 chopped
• Coriander Leaves
  - 10 gm chopped
• Carom seeds (Ajwain)
  - 2 gm
• Black Cumin (Kalajeera)
  - 2 gm
• Mustard oil
  - 5 ml
• Lemon juice
  - 1 tbsp (2pc)

Utensils

• Pan/ Kadhai
  - 2
• Bowl
  - 2
• Spoon
  - 1
• Stainer
  - 1
• Spatula
  - 1

Preparation Method :

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• Add all the flour and salt in a large bowl. Add ajwain and ghee and mix e verything well until you get coarse crumbs.
• Add warm water little at a time and knead to make a smooth dough.
• Cover the dough in a wet muslin cloth and keep aside for around 15 to 20 minutes
• In a mixing bowl take sattu, ajwain, kalajeera, mustard oil, grated ginger, garlic, green chilies, coriander, salt and lemon juice
• Combine all the ingredients and keep this stuffing mixture aside
• knead the dough again, make small sized balls from the dough and roll it like pooris
• Hold the poori between your palm and fill 1 large tablespoon of sattu filling mixture into the dough.
• Gather the sides of the poori and bring them together on top and seal it gently.
• Prepare all the Litti in similar way and deep fry it in a low to medium heat.
• Once it is done, remo ve the Litti from the oil and allow them to cool a bit before serving
• Serve the Litti along with Chokha or ginger coriander leaf chutney