In a wide bowl, take the wheat flour along with ghee, salt, carom seeds, baking soda, add warm water slowly and knead into a soft dough. Cover and keep the dough aside.

Take the sattu in a bowl, add salt, crushed ginger, pickle masala, green coriander, finely chopped green chilies, oil, 1 tsp Lemon juice.

Mix all the ingredients well. If you feel the stuffing is dry, sprinkle some water over it and try it hold it to see if it holds its shape.

Grease your palm and pinch out small balls of dough. Flatten on the sides all over, making sure the sides are thin and place a teaspoon of stuffing in the center.

Start closing from the sides inside and enclose it well to seal the stuffing. Once done, place on the plate and continue with the rest.

Once you are done with all the litti, you can cook it in different ways.

Once the littls are made, add cooking oil to the kadai and turn to low flame. Place the Littis in the kadai and ensure you drizzle oil all over the littls, cover with a lid and cook over low flame for 10 minutes, tossing the Littis to make sure it is cooked all the sides.

Sprinkle few drops of oil into each dent/kuli and place the balls in it and cover with the lid. Drizzle a few drops of oil over it and cook for 10 mins, while you keep turning the Litti to get cooked on all sides. When you see the littis are cooked on all sides, increase the flame and cook on high flame for a few minutes, ensuring the littis are not burnt.

Drizzle few drops of oil over the uncooked Litti, and place it directly over the flame and with a tong turn it all over to get it cooked well. It takes about 7 to 10 mins when you make it over direct flame.

Place the stuffed Littis in a baking tray lined with a parchment paper. Bake for 15 mins preheated oven at 175 C.

The Littis cooked in different methods, are immediately immersed in melted Ghee and tossed all over, remove to a serving bowl.

The Littis are served with Chokhas. The Biharis make different Chokhas and call it Tamatar Chokha, Tamatar Pyaz Chokha, Aloo Chokha, and Baigan Chokha. There are versions where all these are mixed and served together as well.

After immersing the hot litti in melted ghee, the littis are slightly pressed on top to crushed, then you can again pour hot ghee over it and serve the chokha over it.