Litti with the accompanying chokha is a healthy food. litti chokha is also one of the popular street food in bihar and eastern UP. During my travels to eastern UP.
Here I make it into the appam tray so that it is easy to make..

Litti -chokha

Ingredients

For Outer Cover Of Litti
2 cups whole wheat flour or 240 grams whole wheat flour
¼ teaspoon salt
1 tablespoon Ghee or oil
¾ to 1 cup water or add as required
For Litti Stuffing
1 cup sattu (roasted gram flour)
½ teaspoon ajwain (carrom seeds)
1 tbsp pickle masala n oil
½ teaspoon nigella seeds (kalonji or onion seeds)
½ teaspoon red chilli powder
1 to 2 teaspoons chopped green chilies
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
2 tablespoons chopped coriander leaves
¼ teaspoon black salt
regular salt as per taste
2 teaspoons lemon juice
2 teaspoons mustard oil
1 to 2 tablespoons of water or add as required
For Serving
¼ cup melted ghee or use as required

Method

Preparing Dough Cover For Litti
In a mixing bowl, take 2 cups whole wheat flour/atta (240 grams) and 1/4 teaspoon salt. Also add 1 tablespoon ghee or oil.
Now add water in parts and knead to a smooth soft dough. I added 3/4 cup water. Depending on the quality of flour, you can add 3/4 to 1 cup water.

Knead till smooth and soft. Cover the dough and keep aside.
Making Stuffing For Litti
Take 1 cup sattu/roasted gram flour in a mixing bowl or pan.
Now add 1/2 teaspoon ajwain, 1/2 teaspoon nigella seeds and 1/2 teaspoon red chilli powder, 1 to 2 teaspoons chopped green chilies, 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 1 tbsp pickel masala and oil
2 tablespoons chopped coriander leaves and 1/4 teaspoon black salt. Also add regular salt as per taste.

Also add 2 teaspoons lemon juice and 2 teaspoons mustard oil
Mix very well.
Sprinkle 1 to 2 tablespoons water all over and mix the flour with water evenly. Do add more water if required. The sattu stuffing mixture should not be too dry or too wet. If the mixture is dry, then the dryness is felt when eating littis.
Stuffing & Shaping Litti
After 30 minutes, now make small or medium sized balls from the dough.
Sprinkling some flour, roll each dough ball to a circle of about 5 to 6 inches.

Place 2 to 3 tablespoons of the stuffing in the center.
Pleat and then join the edges. Press the joined parts and make balls in your palms, so as to get a round shape. Keep aside.

Today I make it in appe tray brush the grooves with ghee and keep stuffed balls cook
till the crust looks done with some light brown or golden brown spots on them. Timing will vary upon the size ,flame should be low keep flipling time to time.
Brush the littis with
Ghee also.

Serve these bihari style litti with Aloo baingan chokha, The litti is broken, dipped in ghee and then had with the chokha.
Making Baingan Chokha
Boiled 3-4 Potatoes,
Rinse 1 large baingan/eggplant place it directly on fire.
Keep turning the eggplant after 2 to 3 minutes on the flame, so that its evenly cooked.
Roast the baingan till its completely cooked and tender. With a knife check the doneness. The knife should slid easily in baingan without any resistance. Roast 2 tomatoes like this way
Remove the baingan , tomatoes and immerse in a bowl of water till it cools down.
Then peel Eggplants, tomatoes and potatoes and chop.
Add the chopped baingan in a mixing bowl along with its juices

Then add ⅓ cup chopped onions, ½ teaspoon chopped green chilies, ½ teaspoon chopped garlic and 1 to 2 tablespoons chopped coriander leaves.
Add 1 teaspoon mustard oil. Season with salt.
Mix everything very well.
and Chokha is Ready
Without chokha litti is incomplete.

Serve hot litti chokha.