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Its a traditional dish of Bihar. Its basically an evening snack served with chokha made out of potato,brinjal and tomato.

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Preparation Time: 
Cooking Time: 
Makes 6 to 7 pieces


For Covering
2 cups wheat (gehun) flour
1/2 tsp carom seeds (ajwain)
2 tbsp refined oil
3/4tsp salt
2 tbsp of ghee

For Stuffing
1 cup roasted bengal gram flour
2 to 4 green chillies , finely chopped
1/2 tsp roasted cumin seeds (jeera)
ginger (adrak) , finely chopped
1/2tsp finely chopped garlic (lehsun)
1/2 cup finely chopped coriander (dhania)
1 tsp dried mango powder (amchur)
1 tsp stuffed red chilly pickle masala
1 tsp lemon juice (optional)
1/2 tsp carom seeds (ajwain)
1 tbsp finely chopped onions (optional)
2 tsp mustard (rai / sarson) oil
salt to taste

For Chokha
2 medium sized boiled potatoes
1 medium sized brinjal (baingan / eggplant)
3 medium sized tomatoes
2-4 finely chopped green chillies
1/2 cup finely chopped onions
1 tbsp finely chopped coriander (dhania)
1 tsp mustard (rai / sarson) oil
salt to taste

For Litti
refined oil for frying

For covering

  1. Sieve the flour and add salt,ajwain,kalonji,refined oil
  2. Knead the dough properly with water and make a stiff dough.
  3. Cover with a wet cloth and keep aside.

For stuffing

  1. Take sattu or roasted gram flour in a bowl.
  2. Add all the ingredients and mix well. In case the stuffing is bit dry, you can add little water.
  3. Make sure the stuffing is not too dry and not to soft.

For litti

  1. Take the dough.
  2. Make 6-7 medium equal sized balls.
  3. Take each ball and flatten the ball a bit with your palm and make depression.
  4. Fill a portion of the stuffing and close the balls by lifting the sides by hand and flatten the litti a bit by pressing your palm.
  5. Keep it aside.
  6. Heat oil in a non-stick kadhai.
  7. Fry the litti till golden brown*

For chokha

  1. Boil the tomatoes and keep aside.
  2. Half-cut the brinjal and roast on the fire from both the sides untill it becomes soft.
  3. Take a bowl of cold water and put the roasted brinjal in it.
  4. Peel of the burnt skin of the brinjal.
  5. Mash boiled potatoes,brinjal and tomatoes together.
  6. Add finely chopped onion,coriander leaves,salt,green chillies and oil.
  7. Add all the ingredients.
  8. Chokha is ready

For serving

  1. Cut the litti in equal halves and put 1 tsp hot ghee in between
  2. Serve hot with chokha.
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This recipe was contributed by Foodie #497919 on 28 Oct 2010

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