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You need to prepare Flour.
Prepare Sattu.
Use Onion chopped.
You need to prepare medium size Carrot chopped.
Use Cucumber chopped.
You need Radish.
You need Green Chilli chopped.
Prepare Green coriander chopped.
Provide lemon.
Prepare Red Chilli flacks.
Prepare Black salt.
You need Chat Masala.
Prepare Kitchen king masala.
Prepare Tomato.
You need to prepare Ghee.
You need to prepare Refined oil.
You need to prepare boiled potato.

Short Tips:

- If you are cooking for somebody vital, such as a brand-new employer or for a dinner party, don't make use of a brand-new recipe and a new active ingredient. See to it you practice the meal first for your very own family members. Play around with it to make sure it is exactly how you want it.

Take flour in a bowl. Add 2-3 tbs Ghee, salt and knead it properly..
Take sattu in a bowl. Add salt, chopped onion, green coriander 1/2 tbs lemon juice and little water. Mix it well..
Now take kneaded flour and make dough. Fill little mixed sattu and give shape of ball. Litti is ready..
Now heat oil in a pan. Deep fry all balls on medium flame..
Takeout fried litti. Take litti in a plate and break them by pressing with finger..
Now mash boiled potato. Add salt,kitchen king and boiled tomato chatni. Mix well. Chokha is ready..
Boil tomato and mash. Add salt., Chopped onion, green coriander and hot water. Tomato chatni is ready..
Put little ghee over litti. Add chokha, Tomato chatni, chopped onion, cucumber,carrot, radish, green chilli. Add black salt, chat masala and lemon juice..
Now add red chilli flacks, chopped green chilli and green coriander..
Bihari Litti Chat is ready to serve..

Litti Chokha is a delicacy from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka. The constants are rice, roti, achar, chatni, dals and milk products, with some variation. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed.

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