Paleo Traditional Litti
Indulge in the rustic flavors of Indian cuisine with a healthy twist by trying this Paleo Traditional Litti recipe. This grain-free and gluten-free version of the beloved regional dish combines a wholesome almond, coconut, and tapioca flour dough with a flavorful filling made from roasted gram flour or almond meal, vibrant spices like turmeric and garam masala, and a burst of freshness from cilantro and ginger. Oven-baked to perfection, these littis offer a golden, crispy exterior with a soft, spiced center. Easy to make and perfect for those following a paleo lifestyle, this recipe is ideal for serving as a hearty snack or light meal. Pair with a side of roasted tomato chutney and a drizzle of ghee for an authentic, satisfying experience.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Coconut flour
- 0.25 cups Tapioca flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Salt
- 0.5 teaspoon Baking soda
- 0.75 cups Water
- 2 tablespoons Coconut oil
- 1 cup Roasted gram flour (sattu) or almond meal (Paleo substitute)
- 0.5 teaspoon Nigella seeds (kalonji)
- 0.5 teaspoon Cumin seeds
- 1 unit Green chilies (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro (chopped)
- 1.5 teaspoons Spices (turmeric, red chili powder, garam masala)
- 2 tablespoons Ghee (optional for serving)
Instructions
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, tapioca flour, psyllium husk powder, salt, and baking soda.
Add the coconut oil to the flour mixture and mix until crumbly.
Slowly pour in water and knead until you get a soft, pliable dough. Cover and set aside.
For the filling, in a separate bowl, mix the roasted gram flour or almond meal with nigella seeds, cumin seeds, green chilies, grated ginger, lemon juice, fresh cilantro, and spices. Add a few teaspoons of water as needed to create a crumbly yet moist mixture.
Divide the dough into 8 equal portions and roll into balls. Flatten each ball into a disc and place 1-2 tablespoons of filling in the center.
Carefully bring the edges of the dough together to seal the filling inside, shaping into a ball again.
Place the stuffed littis on the prepared baking tray and bake for 25–30 minutes, flipping halfway, until golden brown.
Serve the paleo littis warm, optionally drizzled with melted ghee, and pair with a side of roasted tomato chutney for an authentic touch.
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3140 mg | 136% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 77.8 g | 278% | |
| Total Sugars | 27.8 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1696 mg | 36% | |
*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.
