Egg Stuffed Litti with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, 2 tbsp ghee, ajwain, and 0.5 tsp salt.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a firm, stiff dough. It should be tighter than a regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Make the Egg Stuffing

   • Heat mustard oil in a pan over medium heat. Once hot, add the finely chopped onion and sauté for 2-3 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chillies. Cook for 1 minute until the raw aroma disappears.
   • Stir in the turmeric powder, red chilli powder, and 0.75 tsp salt. Cook for 30 seconds.
   • Crack the eggs into the pan. Continuously stir and scramble them with a spatula, breaking them into small pieces until they are just cooked through but still moist.
   • Turn off the heat and mix in the garam masala and chopped coriander leaves.
   • Spread the egg mixture on a plate and let it cool down completely. This is crucial to prevent the littis from breaking.
3. 3

   Assemble the Litti

   • After the dough has rested, knead it again for a minute to make it smooth.
   • Divide the dough into 8 equal-sized balls.
   • Take one ball and use your thumbs and fingers to flatten and shape it into a 3-inch wide cup or bowl.
   • Place about 1.5 tablespoons of the cooled egg stuffing in the center. Do not overfill.
   • Carefully bring the edges of the dough together, pleating as you go, and pinch to seal the top tightly.
   • Gently roll the sealed ball between your palms to form a smooth, crack-free sphere.
   • Repeat the process for the remaining dough balls and stuffing.
4. 4

   Cook the Litti

   • Choose your cooking method: Baking or Pan-Roasting.
   • Baking Method: Preheat your oven to 200°C (400°F). Place the stuffed littis on a baking tray and bake for 20-25 minutes. Flip them halfway through to ensure even browning. They are done when they are golden brown and feel firm.
   • Pan-Roasting Method: Heat a heavy-bottomed pan or kadai on low heat. Place the littis in the pan, cover with a lid, and roast for 20-25 minutes. Turn them every 4-5 minutes for even cooking on all sides until they have dark brown spots and are cooked through.
5. 5

   Serve

   • Once the littis are cooked, remove them from the heat.
   • Using a cloth to protect your hands, gently press each hot litti to create a slight crack. This helps the ghee to seep inside.
   • Dip each cracked litti generously into a bowl of melted ghee.
   • Serve immediately while hot, either on its own or with a side of green chutney or chokha.