Baked Litti

Take wheat flour in a big mixing bowl, add by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it.

Mix all the ingredients thoroughly.
Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.

Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.

Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.

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

Again after 10 to 15 minutes, remove the baking 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 brown or golden brown spots on them.

Timing will vary upon the size and capacity of oven. It may take 45 minutes for these to bake.

Now for the charcoal effect of you want can place a stand on the gas flame and keep litti on it
Keep turning to avoid burning

Once they are evenly done Coat the litti evenly with ghee and keep them on a plate. Litti are ready.