Low Carb Traditional Litti
This Low Carb Traditional Litti recipe is a delightful twist on the iconic Indian dish, reimagined for a health-conscious lifestyle. Made with almond flour and psyllium husk powder, this gluten-free, keto-friendly dough encases a flavorful filling of sattu, aromatic spices like nigella and cumin seeds, and fresh herbs. Baked to golden perfection with a finishing touch of ghee, these littis offer the same addictive outer crunch and savory core as the original, but with fewer carbs. Perfectly paired with roasted tomato chutney or baingan chokha, they make a wholesome, guilt-free indulgence for any occasion. Easy to prepare in under an hour, this recipe combines traditional flavors with modern nutrition in a way that will leave you craving more.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 cup Warm water
- 3 tablespoons Ghee (clarified butter)
- 1 cup Sattu (roasted gram flour)
- 0.5 teaspoon Nigella seeds (kalonji)
- 0.5 teaspoon Cumin seeds
- 1 small Onion, finely chopped
- 1 small Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 1 tablespoon Lemon juice
- 0.5 teaspoon Carom seeds (ajwain)
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Water (for filling mix)
Instructions
In a mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt.
Add warm water and 1 tablespoon of ghee to the dry ingredients. Knead until a smooth dough forms. Cover the dough and set aside for 10 minutes.
In a separate bowl, prepare the filling by combining sattu (roasted gram flour), nigella seeds, cumin seeds, carom seeds, chopped onion, green chili, grated ginger, lemon juice, chopped coriander leaves, and 2 tablespoons of water. Mix well to form a crumbly, moist filling.
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Divide the almond flour dough into 8 equal portions. Flatten each portion into a small disc using your hands.
Place a spoonful of the sattu filling in the center of each disc. Bring the edges of the dough together to seal and shape into a round ball (litti). Repeat for all portions.
Arrange the stuffed littis on the prepared baking tray. Brush them lightly with the remaining ghee.
Bake in the preheated oven for 25-30 minutes, turning them halfway through, until golden brown and slightly crisp on the outside.
Remove from the oven and brush with a bit more ghee for added flavor, if desired.
Serve warm with roasted tomato chutney, baingan chokha (mashed spiced eggplant), or a simple yogurt dip.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 10.8 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
