Low Sodium Traditional Litti
Discover the irresistible charm of Low Sodium Traditional Litti, a wholesome and heart-healthy twist on the beloved Indian delicacy. Crafted with nutrient-rich whole wheat flour and stuffed with a flavorful filling of roasted gram flour (sattu) mixed with mustard oil, spices, and aromatic herbs, this recipe prioritizes bold flavors while reducing sodium for a balanced bite. Perfectly baked to golden brown perfection or traditionally roasted in a tandoor, these littis are the quintessential pairing for chokha—a spiced mash of eggplant, tomatoes, or potatoes. With a preparation time of just 30 minutes, this low-sodium take on an authentic recipe is ideal for anyone seeking a healthier option without compromising on taste. Transform your meals into rustic culinary adventures with this regional gem, sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Roasted gram flour (sattu)
- 4 tablespoons Unsalted butter or ghee
- 0.75 cups Water
- 2 tablespoons Mustard oil
- 2 units Green chilies (finely chopped)
- 1 inch Ginger (grated)
- 4 cloves Garlic (minced)
- 2 teaspoons Lemon juice
- 1 teaspoon Carom seeds (ajwain)
- 0.5 teaspoons Fennel seeds (saunf)
- 2 tablespoons Coriander leaves (finely chopped)
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Cumin powder
- 0.5 teaspoons Nigella seeds (kalonji)
Instructions
In a large bowl, add whole wheat flour and 2 tablespoons of unsalted butter or ghee. Mix well until the mixture resembles breadcrumbs.
Slowly add water, a little at a time, to the flour mixture to form a smooth yet firm dough. Cover and set aside for 20 minutes.
In another bowl, prepare the stuffing. Mix roasted gram flour (sattu) with mustard oil, green chilies, ginger, garlic, lemon juice, carom seeds, fennel seeds, coriander leaves, turmeric powder, and cumin powder. Check the consistency; if needed, add 1–2 teaspoons of water to bind the mixture but ensure it's crumbly and not overly wet.
Preheat the oven to 375°F (190°C) or prepare a tandoor/charcoal grill if baking traditionally.
Divide the dough into 10–12 equal balls. Flatten each ball into a small disc and place about 2 teaspoons of the sattu stuffing in the center. Bring the edges together to seal and form a smooth, round ball.
Repeat with the remaining dough and filling until all the littis are prepared.
Place the stuffed littis on a baking tray lined with parchment paper or a greased tray. Brush the tops lightly with the remaining 2 tablespoons of unsalted butter or ghee for a golden finish.
Bake the littis in the preheated oven for 25–30 minutes, turning them halfway through to ensure even baking. Alternatively, roast the littis over a tandoor or grill, rotating to cook evenly on all sides.
Once the littis are golden brown and cooked through, remove them from the heat.
Serve warm with a side of chokha (mashed spiced vegetables like eggplant, tomatoes, or potatoes) and a drizzle of mustard oil or melted ghee if desired (optional, for added flavor).
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 257.3 g | 94% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 15.5 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2216 mg | 47% | |
*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.
