3 cups wheat flour
1 cup sattu
1/2 tsp ajwain
1/2 tsp kallaunji (onion seeds)
4 tbsp ghee or butter
1 tsp amchoor (dry mango powder)
Juice of 1 lemon
Oil for deep frying
Salt to taste

Litti

1. Mix 3 tbsp ghee in the wheat flour uniformly.
2. Adding little water at a time, make a very tight dough.
3. Cover the dough with a moist cloth and keep aside for 30 minutes.
4. Add ghee, amchoor/lemon juice, ajwain, kallaunji, finely chopped onion, garlic, ginger and salt to sattu and mix uniformly.
5. Add a little water to the sattu to moisten it so that when you squeeze the mixture in your palm, it bonds.
6. Take a small ball of dough, make a depression in it and put 1 tsp of filling inside.
7. Cover the depression carefully so as not to form any cracks otherwise these cracks will burst while frying.
8. For a low fat recipe, bake these balls in a preheated oven at 400 F on the medium level rack till golden brown. You will have to turn the balls once.
9. For tastier litti, deep fry the balls in medium hot oil. If the oil is too hot, the inner layers of the balls will not cook properly. Serve with Khichdi and kadhi.
   Preparation time: 1 hour