Chicken Litti

1. 1

   Prepare the Litti Dough

   1.In a large mixing bowl, combine the atta, ajwain, 1 tsp salt, and 2 tbsp of ghee.

   2.Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.

   3.Gradually add lukewarm water and knead for 8-10 minutes to form a firm, smooth dough. It should be stiffer than chapati dough.

   4.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Chicken Filling

   1.Heat vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.

   2.Add the ginger-garlic paste and green chillies. Cook for 1 minute until the raw aroma disappears.

   3.Add the chicken keema to the pan. Increase the heat to medium-high and cook, breaking up any lumps with a spatula, until the chicken is no longer pink.

   4.Reduce the heat and stir in the turmeric powder, red chilli powder, coriander powder, garam masala, and 0.75 tsp salt.

   5.Continue to cook for 8-10 minutes, stirring frequently, until the chicken is fully cooked and all the moisture has evaporated. The filling must be completely dry.

   6.Turn off the heat. Mix in the fresh lemon juice and chopped coriander leaves. Let the filling cool down to room temperature.
3. 3

   Assemble the Littis

   1.After the dough has rested, knead it again for a minute. Divide it into 12 equal-sized portions and roll them into smooth balls.

   2.Take one dough ball and flatten it with your fingers to form a 3-inch disc, keeping the edges thinner than the center.

   3.Create a cup shape with the dough in your palm and place 1.5 to 2 tablespoons of the cooled chicken filling in the center.

   4.Carefully bring the edges of the dough together, pleating as you go, to enclose the filling. Pinch the top to seal it tightly and remove any excess dough.

   5.Gently roll the stuffed ball between your palms to create a smooth, crack-free sphere.
4. 4

   Roast the Littis

   1.Oven Method: Preheat your oven to 200°C (400°F). Place the littis on a baking tray and bake for 20-25 minutes, flipping them halfway through, until they are golden brown with a few dark spots and feel firm.

   2.Appe Pan Method: Grease the cavities of an appe pan with a little ghee or oil. Place the littis in the cavities, cover, and cook on low heat. Turn them every 3-4 minutes to ensure even cooking. This will take about 20-25 minutes until they are crisp and cooked through.

   3.Direct Flame Method (Traditional): You can also roast them on a wire rack over a low gas flame, turning frequently until evenly cooked and charred in spots.
5. 5

   Serve the Chicken Litti

   1.Once the littis are roasted, use a kitchen towel to gently press and crack them slightly. This helps them absorb the ghee better.

   2.Dip each hot litti generously into a bowl of melted ghee.

   3.Serve immediately with green chutney, yogurt raita, or baingan chokha (mashed eggplant).

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