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Litti chokha is a popular dish of Bihar and Uttar Pradesh. Traditionally it is made on angithi (charcoal) but now days at home it is little bit not feasible so I tried to make it in easily available nonstick pan. It is easiest and satisfying method then other alternative methods available. People also try appe pans and grill on gas but that way it doesn't cook properly. That's why I am recommending non stick pan method and can assure it will turn out closest to classic method. Making chokha 1. Brush 2 round egg plants and 3 tomatoes with oil then roast them on low flame. Oiling help them to peel off easily. 2. Boil 2 large potatoes. 3. When egg plants and tomatoes roast properly, peel off their skin. 4. Mesh boiled potatoes egg plants and tomatoes. 5. In that add 2 green chillies, chopped coriander, 1 chopped onion, 2 tsp salt, 2 tbsp mustard oil, 2 tsp ginger garlic paste. 6. Finally add 1-2 tsp red chilli powder. 7. Mix everything and the add juice of 1/2 lemon. 8. Chokha is ready Stuffing for litti 1. Take 2 cup sattu and add 2 tsp ginger garlic paste, 1 medium chopped onion, 3-4 chopped green chillies, 2-3 tsp mango pickles masala, chopped coriander leaves, juice of half lemon, 1 tsp salt or as per taste. Finally add 2 tbsp mustard oil. 2. Mix all the ingredients and with the help of some drops of water give it binding consistency. Making litti 1. Take 2 bowl of wheat flour and add 1 tsp salt, 1 carrom seeds, 1 tsp baking soda, 3 tbsp ghee. 2. Mix all the ingredients and make a hard dough like poori's dough with the help of little water. 3. Let it to set for 1 hour. 4. After 1 hr make small circular shape with the help of hand and fill sattu stuffing in that. 5. Give it round shape. 6. Heat 5-6 tbsp ghee in a big pan. 7. Place Litties to roast in ghee. 8. Cover with lid for 5 min and then roast them from all sides. 9. When serving crack them a little and pour melted ghee on top and serve with chokha.