Mix all the ingredients for litti except the last one. Make a soft dough cover and keep aside till the Gadda is prepared.
Clean the trotters well, pour hot water and leave for a few minutes. This will remove all the scum and dirt from the trotters. Drain.
For the stock- heat up ghee in a pressure cooker, add whole spices. Immediately add trotters. Add 1 litre boiling water and some salt. Pressure cook first on medium flame till the first whistle, then reduce the flame to the lowest, cook for 45 minutes.
Heat up ghee given for gadda, add onion, when translucent add ginger garlic paste. Fry until golden brown.
Add turmeric, coriander and chilli powder. Stir for a minute. Add chopped tomatoes. Cover and cook till they are soft and oil leaves the edges.
Take out trotters from the stock and add in the masala along with some salt. Fry till they are well coated with the masala.
Add yoghurt, dry fenugreek leaves and garam masala. Fry for 5 minutes on medium heat.
Strain and add the stock and let it simmer for 15 minutes on low.
For the litti - Preheat the oven at 180 C.
Take big lemon size dough. Press is lightly. Prepare all the litti similarly and bake them for 35 minutes. Check-in between and turn them upside down for even baking.
When they are ready, press them lightly with the help of a kitchen napkin. Pour some ghee inside. Quantity of ghee depends on your choice.
Take out prepared gadda along with it's broth in a wider bowl. Break litti into pieces and add them into the broth. Enjoy hot and crisp littli soaked in delicious Afghani Gadda!
Enjoy!
