How to Make Fried Litti

Are you ready to take your culinary journey to the next level with a crispy and delectable version of the traditional Bihari dish? Well, enter Fried Litti! This delightful twist takes the authentic Litti recipe up a notch by frying the wheat flour balls stuffed with savory sattu filling to golden perfection. The crispy outside along with the softness inside just makes Fried Litti mouthwatering and craves to be devoured. Now, let’s go to the step-by-step method of making this irresistible snack that is crispy! Let’s dive into it!

Ingredients:

• 2 cups wheat flour
• 1 cup roasted gram flour (sattu)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon salt
• Water (for kneading the dough)

For the Fried Litti:

• Vegetable oil (for frying)
• Stuffed Litti balls (from the above recipe)

For serving:

• Chokha (optional but highly recommended; recipe included in the “Tawa Litti” article above)

Instructions:

Step 1: Making the Litti Dough

1. Take a mixing bowl and add wheat flour, ghee, carom seeds, nigella seeds, and salt.
2. Gradually add water to knead the ingredients into a firm and smooth dough.
3. Cover the dough with a damp cloth and set it aside for 20-30 minutes to rest.

Step 2: Preparing the Stuffing

1. In a separate bowl, mix the roasted gram flour (sattu) with a pinch of salt and add some water to make a semi-dry stuffing mixture. It should hold together when pressed.

Step 3: Shaping the Litti

1. Take a portion of the dough and form small lemon-sized balls with your palms.
2. Smoosh each of the ball and place spoonful amount of stuffing into the centre.
3. Close that dough completely over filling so that they are filled completely.

Step 4: Frying the Litti

1. Put enough deep oil in kadai or in a pan through which deep-fried litti should be covered and immersed totally.
2. Fry until the Litti becomes golden brown on one side and crispy at one side. This may take 4-5 minutes.
3. Fry until the Litti turns golden brown and attains a crispy texture on the outside. This should take around 4-5 minutes.
4. Remove the Fried Litti from the oil with a slotted spoon and put them on a plate lined with paper towels to absorb excess oil.

Step 5: Serving Fried Litti

1. Serve Fried Litti once it cools a little while still warm and crispy.
2. To round off the experience, serve the Fried Litti with the chokha described in the “Tawa Litti” article above.