Take whole wheat flour, salt and ghee or oil in a mixing bowl.

Now, add water in parts and begin kneading a dough. To know more, swipe up!

Knead to a smooth and soft dough. Cover the dough and keep aside.

For the stuffing, take roasted gram flour (sattu) in another mixing bowl.

Add lightly crushed cumin seeds and fennel seeds.

Next, add carom seeds (ajwain), nigella seeds (kalonji) and red chili powder.

Now, add chopped green chilies, finely chopped ginger and finely chopped garlic.

Add chopped coriander leaves, black salt and regular salt.

Add lemon juice.

Finally, add mustard oil.

Mix very well. Sprinkle some water all over and mix the flour evenly with water. To know more, swipe up!

To make litti, after 30 minutes, make small or medium sized balls from the dough.

Sprinkling little flour, roll each dough ball to a disc of about 5 to 6 inches. Place 2 to 3 tablespoons stuffing in the center.

Pleat and then join the edges.

Press the joined part and lightly roll the stuffed dough balls in your palms, so as to get a neat round shape. To know the second method of making litti, swipe up!

Place the prepared littis on a baking tray greased with some oil.

Place the tray in a preheated oven at 200 degrees C. Preheat the oven for 20 minutes prior to baking at 200 degrees C.

After 10 to 15 minutes of baking, remove the tray and flip each litti. Keep the tray back in the oven.

Again after 10 to 15 minutes, remove the tray and flip each litti. Place the tray back in the oven. You will have to do this once or twice more for even baking.

Bake till the crust looks done with some light or golden brown spots on it. To know more, swipe up!

Brush baked littis all over with melted ghee.

Optionally, get charred spots on the litti. Secure it in a pair of tongs and place it on fire. Rotate for a few seconds till you see some charred spots.

Serve litti with baingan chokha, tamatar chokha, aloo chokha and some melted ghee. For more recipes, visit vegrecipesofindia.com