In a mixing bowl, add sattu and all filling ingredients in to it. Mix all ingredients very well. Add little water and make filling soft, filling should be soft and dry. Once it done, keep it aside.
In a mixing bowl, add wheat flour, baking powder and ghee or oil and mix it well.
Make a soft dough from wheat flour by adding small amount of water periodically. Cover it and keep it aside for 15 minutes. After 15 minutes again knead the dough without water nicely.( Make sure the dough is not very hard, but soft).
Divide the dough in to equal medium size balls and dust with wheat flour. Take one ball and flat it by hand or roll it using by rolling pin to a small poori size. Leave in center thicker and edges little thin.
Take one poori on Palm, fill 3 tbsp sattu masala, slowly press the masala down using your finger and pull the dough up and close the edges.
Make all litti following the same process. Cover it and keep it aside.
For Frying
Heat oil in a deep frying pan at high heat, and once hot bring it down to medium. Drop the raw litties to the oil deep fry it.
Fry the litties until it is golden color on all side. Crack indicates that litties are cooked. Take it out and place on the paper towel.
Hot litties are ready to be served.
Serve it with Chokha or curd.
For Baked Litti
For baking litti, Preheat the oven at 450 degree F. Also preheat the baking tray or iron tray. Place the raw litti on hot tray. Bake it for 6-7 minutes then turn the oven on broil mode. Place the tray on upper rack. Cook for 10 minutes.
Between this time, flip the litties and roast it all side till nice brown color. Crack indicates that litties are cooked.
Once cooked well take it out from the oven. Apply some ghee on the surface and cover it, so that it doesn’t become very dry.
Serve it hot with baingan bharta. See Baigan Bhartha recipe: http://geetacuisine.com/recipe/baingan-bharta/