SATTU KI LITTIE (SUFFED SATTU)

What is sattu?

(It is like besan but there is difference in making the sattu, the chana dal prepared from Bengal grams are roasted in sand in a clay utensils and then grinded to make a fine powder known as sattu. It is widely used in Bihar, Utter Pradesh and Bengal, Because of its Sondhapan, a kind of flavor generated by virtue of being roasted in clay utensils, has a unique taste, it is highly recommended to make this recipe)

INGREDIENTS

2 cups wheat flour

½ cup milk

1 cup sattu

6-8 green chilies finely chopped

¼ cup coriander leaves finely chopped

1 onion finely chopped

½ tsp mangraila or kalaunji

½ tsp ajwaine, a pinch of hing

¼ cup desi ghee

Salt to taste

PREPARATION & METHOD

1 knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, keep aside.

2 Mix all the ingredients thoroughly for stuffing in a bowl (except ghee), add this mixture to the sattu and mix thoroughly; this is the mixture for stuffing

3 Roll the small ball it in to circular roti with your hand, add few quantity of stuffing mixture into it, seal it from all the ends so that stuffing does not come out, repeat this procure wit all the all the ball, keep aside, this stuffed mixture is known as LTTIE

4 Make fire of imali ka koila (charcoal from tamarind tree) with Cow dung Goetha (specially used in making fire in festivals), place the stuffed mixture in the fire, cook for some time, in between turn it in side the fire so that it is cooked from all ends, a little of desi ghee may also be added while cooking, it may be added that it is cooked in low fire, when done, take it out and keep aside

5 Now heat oil in a bowl, putt all the little and serve with specially made chutney of baingan and tomato