Vegan Traditional Litti
Experience the rich flavors of India with this Vegan Traditional Litti recipe, a plant-based twist on the classic Bihari delicacy. Made with wholesome whole wheat flour and a vibrant, spiced stuffing of roasted gram flour, nigella seeds, fennel, and aromatic seasonings, this dish embodies authentic regional taste in every bite. Skillfully stuffed and baked to perfection, these litti balls are crisp on the outside and tender on the inside, offering a satisfying texture and bold flavors. Perfectly suited as a hearty meal or snack, pair this vegan litti with chokha (a delightful eggplant or tomato mash) or tangy chutney to complete the experience. Ready in just over an hour, this crowd-pleaser is an ideal choice for those seeking a nutritious and delicious taste of India’s culinary traditions.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil or coconut oil
- 0.75 cups Water
- 1 cup Gram flour (besan)
- 2 tablespoons Mustard oil
- 0.5 teaspoon Nigella seeds (kalonji)
- 0.5 teaspoon Fennel seeds
- 1 teaspoon Ginger powder (or fresh grated ginger)
- 2 Green chilies (finely chopped)
- 1 teaspoon Amchur powder (dry mango powder)
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
In a mixing bowl, combine the whole wheat flour and salt. Add 2 tablespoons of vegetable oil and mix until the mixture resembles breadcrumbs.
Gradually add water and knead into a soft yet firm dough. Cover with a damp cloth and let it rest for 20 minutes.
To prepare the stuffing, heat 2 tablespoons of mustard oil in a pan over medium heat. Add nigella seeds and fennel seeds and sauté for 30 seconds until aromatic.
Add gram flour (besan) to the pan and dry roast it for 4-5 minutes until it turns golden and releases a nutty aroma.
Mix in ginger powder, chopped green chilies, amchur powder, red chili powder, turmeric powder, and coriander powder. Fry for another minute before adding salt to taste.
Turn off the heat and stir in the chopped coriander leaves. Let the stuffing mixture cool.
Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball and form a small cup-like shape with your fingers.
Place a spoonful of the cooled stuffing mixture in the center of the dough, then carefully seal the edges and roll it back into a smooth ball.
Repeat with the remaining dough and stuffing.
Preheat an oven to 375°F (190°C) or prepare a charcoal grill/tandoor for roasting.
Place the stuffed litti balls on a baking sheet lined with parchment paper or directly on the grill/tandoor grate.
Bake for 25-30 minutes, turning them occasionally to ensure even cooking. If using a grill or tandoor, roast until the littis are golden-brown and crisp on all sides.
Serve hot with vegan chokha (a mashed brinjal/tomato side dish) or any vegan chutney of your choice.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 261.4 g | 95% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 18.8 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2517 mg | 54% | |
*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.
