This is a simplified version of the traditional Bihar, India, dish, litti chokha.

1. 2 cups whole wheat flour (atta) is the ingredient for litti.

One cup of roasted gram flour, or sattu

One teaspoon of carom seeds, or ajwain

One teaspoon of nigella seeds, or kalonji

To taste salt

Two tablespoons of clarified butter, or ghee.

Water as required

Three to four medium-sized tomatoes for Chokha

Two to three medium potatoes

Two to three finely chopped green chiles

One onion, diced finely

Two to three minced garlic cloves

A grated 1-inch piece of ginger

Chopped fresh coriander leaves

To taste salt

One tablespoon of mustard oil

One lemon’s juice

2. Instructions for Litti Step 1: Combine whole wheat flour, ghee, ajwain, kalonji, and salt in a basin.

Step 2: Stir in water gradually while kneading into a solid dough. For 15 to 20 minutes, cover and let it rest.

Step 3: In the meantime, make the stuffing by combining sattu, ghee, ajwain, and kalonji. To create a crumbly mixture, gradually add water.

Step 4: Shape the dough into little spheres. Place a tablespoon of the sattu mixture in the middle of each ball once it has been flattened into a tiny disk.

Step 5: Seal and reshape into spherical balls. Adjust oven temperature to 180 °C (350 °F).

Step6: Bake the litti for 30 to 40 minutes, or until cooked through and golden brown, in a preheated oven. As an alternative, you may cook them until they are uniformly browned and grilled over a gas or charcoal flame.

Step 1 for Chokha: Roast the tomatoes and potatoes in the oven or over an open flame until the skins brown and the vegetables become tender.

Step 2: Peel and mash the potatoes and tomatoes in a bowl.

Step3: Add the chopped green chilies, chopped coriander leaves, minced garlic, grated ginger, sliced onions, and mustard oil along with the lemon juice. Blend well.

3. To Assist

Step 1: Serve hot tikka with a dollop of ghee and chokha.

Step 2: Savor this customary Bihari treat.