Bajra Gatte Ki Subzi (Pearl Millet Gatta)

Spiced sattu stuffed Sorghum dumplings roasted on charcoal



  • Sorghum flour: 2 cups
  • Curd: 2 tbsp
  • Oil: 2 tbsp
  • Salt: 1/2 tsp
  • Water for Kneading: 3/4 Cup

  • Roasted chana dal powder: 1 cup
  • Salt to taste
  • Red Chili Powder: 1/2 tsp
  • Ajwain: 1/4 tsp
  • Achar Masala: 1 tsp
  • Finely Chopped Onions: 1/4 cup
  • Finely Chopped Garlic: 1 tsp
  • Mustard Oil: 1 tsp
  • Water: 2 or 3 tbsp


For Dough

In a bowl, mix Jowar Atta, salt, curd and oil. Lightly mix together to coarse texture, gradually adding water, form into a semi soft dough.

For Filling

Mix all the ingredient sattu, onions, garlic, spices, achar masala and mustard oil. Add spoon or two of water and make a moist dough.

For Litti

  • Divide the Dough into 8 equal size balls, make an indention in each ball and press the dough.
  • Place a ball of filling in it and close it from all the sides.
  • Preheat the oven at 160 C.
  • Bake Littis in pre heated oven for 8 to 10 minutes till they get golden in color. Rotate a few times to get even color.

Nutrition Per serving