Step 1

In a mixing bowl, take the whole wheat flour (atta) and salt. Also add ghee or oil.

Step 2

Now add water in parts and knead to a smooth soft dough. I added ¾ cup water. Depending on the quality of flour, you can add ¾ to 1 cup water.

Step 3

Knead till smooth and soft. Cover the dough and keep aside to rest for 20 minutes.

Step 4

In a mortar-pestle take the cumin seeds and fennel seeds. Lightly crush them and keep aside.

Step 5

Take the sattu or roasted black chickpea flour in a mixing bowl or pan.

Step 6

Add the slightly crushed cumin seeds and fennel seeds.

Step 7

Next add carom seeds, nigella seeds, red chilli powder, chopped green chilies, finely chopped ginger and garlic, chopped coriander leaves and black salt. Also add regular salt as per taste.

Step 8

Add lemon juice and mustard oil.

Step 9

Mix very well.

Step 10

Sprinkle 1 to 2 tablespoons water all over and mix the flour with water evenly. Do add more water if required. The sattu stuffing mixture should not be too dry or too wet. If the mixture is dry, then the dryness is felt when eating litti.

Step 11

After 30 minutes, now make small or medium sized balls from the dough.

Step 12

Sprinkling some flour, roll each dough ball to a circle of about 5 to 6 inches.

Step 13

Place 2 to 3 tablespoons of the stuffing in the center.

Step 14

Pleat and then join the edges. Press the joined part and lightly roll the stuffed dough balls in your palms, so as to get a round shape. Keep aside.

Step 15

Another method is to flatten the the dough ball with your palms and make a shallow cup.

Step 16

Now place the stuffing.

Step 17

Gently bring together the outer dough cover in the center, while pressing the stuffing. Join and then seal the edges. This is a bit tricky method. So please use the method which suits you.

Step 18

Keep the prepared littis under a cotton towel or napkin, so that the dough does not dry out.

Step 19

Prepare all stuffed littis this way and place them on a baking tray, which has been greased with some oil. Do grease baking tray well, otherwise the littis can stuck to the tray.

Step 20

Place the littis in a preheated oven at 200° C/390° F. Preheat the oven for 20 minutes at 200° C/390° F prior to baking.

Step 21

After 10 to 15 minutes of baking, remove the tray and flip each litti. Keep the tray back in the oven.

Step 22

Again after 10 to 15 minutes, remove the baking tray and flip each litti. Place the tray back in the oven. This has to be done once or twice more for even baking of littis.

Step 23

Bake for about 30 to 35 minutes or till the crust looks done with some light brown or golden brown spots on them. Timing will vary upon the size and litres of the oven. It took me about 40 minutes for these to bake.

Step 24

Brush the littis with some melted ghee all over.

Step 25

This particular step is optional and only to get charred spots on the litti. Secure the baked litti in a pair of tongs and place it on fire. Rotate for a few seconds till you see some charred spots on litti.

Step 26

Serve these Bihari style litti with baingan chokha, aloo chokha and tomato chokha accompanied with a small bowl of melted ghee. The litti is broken, dipped in ghee and then eaten with the chokha.

Step 27

Rinse the bainga/eggplant/aubergine in water a few times. Place it on a wired rack on a stovetop or you can place it directly on the stovetop flame.

Step 28

Keep turning the eggplant after 2 to 3 minutes on the flame, so that it is evenly cooked.

Step 29

Roast the eggplant till its completely cooked and tender. With a knife check the doneness. The knife should slid easily in the eggplant. Remove the eggplant and immerse in a bowl of water till it cools.

Step 30

Then peel it and chop.

Step 31

Add the chopped baingan in a mixing bowl along with its juices.

Step 32

Then add the finely chopped onions, chopped green chilies, chopped garlic and chopped coriander leaves.

Step 33

Add mustard oil. If you want, you can add ¼ to ½ teaspoon lemon juice for a slight tang. Season with salt.

Step 34

Mix everything very well.

Step 35

Rinse tomatoes very well in water first. Then place them on a wired grill rack placed on the stovetop and begin to roast the tomatoes. You can also place them directly on the stovetop flame. You can also grill the tomatoes or roast in the oven. But then you won't get the smoky flavor.

Step 36

Turn them after a few minutes for even roasting. The tomatoes should get charred.

Step 37

Roast the tomatoes till they are completely cooked from within. With a knife check the doneness. The knife should slid easily in the tomatoes.

Step 38

Once the tomatoes cool, then peel them and remove the charred skin. Chop them and add the chopped tomatoes along with its juices in a mixing bowl.

Step 39

Add chopped green chilies, finely chopped garlic, chopped coriander leaves, mustard oil and lemon juice.

Step 40

Season with salt as per taste. Mix very well.

Step 41

Check the taste and add more lemon juice or mustard oil or green chilies or salt if required.

Step 42

First boil or steam 2 medium potatoes (160 grams) adding water as needed. till they are thoroughly cooked.

Step 43

You can steam them in a pan or electric rice cooker or pressure cook them in 1.25 to 1.5 cups water for 5 to 6 whistles in a 2 litre pressure cooker.

Step 44

Allow them to become warm.

Step 45

When the potatoes become warm, peel and mash them.

Step 46

Add ⅓ cup finely chopped onions, ½ teaspoon chopped green chilies, ½ teaspoon finely chopped garlic, ½ teaspoon mustard oil and ½ teaspoon lemon juice.

Step 47

Mix very well. Check the taste and add more salt, lemon juice or green chilies if required. Serve with litti.