Tip of the Day
If you accidentally over salt  a dish while it's still cooking, drop in a peeled potato, or a small ball of wheat flour dough it will absorb the excess salt. If over salt food is already cooked then add some desi ghee to reduce extra salt.



Liiti is perhaps the most famous Dish in northern part of India. Makes best, when made on Goitha.

recipe image Average user rating vote imagevote imagevote imagevote image / 4 3 Users Voted


At a glance
Cooking Method
4 persons

For Atta (flour) dough:
1½ cup: Whole wheat atta (Littis are more crunchy if made with maida)
¾ to 1 cup: Regular or fat-free yogurt (dahi)
(Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.)

For Filling:
1 cup: Sattu (a special gram flour)
4 cloves: Garlic, finely chopped
1 inch: Ginger, finely chopped
2 or more: Green chilies, finely chopped
½ cup: Fresh dhaniya (cilantro) leaves, finely chopped
½ tea spoon: Mangrella (nigella or onion seed)
2 tbsp: Mustard oil
1 tea sp: Ajwain (thyme)
1 no: Lemon juice
1 or 2 tbsp: Mircha achar masala (fillings from the red chili pickle) Salt to taste


1. Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill.
2. Now make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand. You don't need a belan (rolling pin) for this.
3. Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.
4. When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.
5. Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bharta.


Featured Recipe
Latest Recipe