A famous litti landmark is situated in the Mayur Vihar Phase- I area of East Delhi. You can ask the 'rickshaw wala bhaiya' to take you to the famous spot to hog steaming hot litti chokha. You can see many litti chokha stalls on New Delhi Railway Station's platform No. 7 from where most of the Bihar-bound trains depart.

The delicious litti chokha is also available at Mamu’s Dhaba at JNU. You can even see a litti chokha seller outside the Filmistan cinema near Sadar Bazaar in Central Delhi.
You can visit 'The Pot Belly' at 116-C, Shahpur Jat Village in South Delhi. This rooftop restaurant with great ambience specializes in Bihari cuisine and its litti chokha platter (Rs 190) is magnificent.

Many small stalls of litti chokha are also situated in Noida.
You can prepare litti chokha easily. Litti chokha is easy to pockets for the travellers. Now it became popular among other people. It can be rustled up quickly.




½ kg atta flour
½ kg sattu (flour made of roasted chickpeas)
1tbsp carom seeds
1tbsp black salt
Salt to taste
Chopped green chillies (optional)
I ginger root, peeled and sliced into julienne pieces
2 whole garlic, peeled and chopped
2 tbsp lemon juice
1 tbsp coriander leaves
250 gm ghee
½ tea cup water
Pour sattu flour in a bowl. Put in all ingredients – except atta – into the bowl and mix. Add enough water to make the mixture just sticky. Cover the bowl with a lid and keep it aside. Pour atta on a platter, add 1 table spoon ghee and knead a firm dough. Make thick round patties from the dough. Press each patty at its center to make a deep depression. Scoop in the sattu mixture and seal it by pressing in the dough. Cook the patties in the tandoor, or bake them in the oven (200 degree Celsius for 45 minutes) till golden brown. Heat ghee in karahi. Dip litti in ghee before serving. (Since it is very crumbly inside, you may break each litti in halves and add more ghee.


½ kg aubergines
250 gm tomatoes
250 gm potatoes
2 medium-sized onions, chopped
Chopped green chillies (optional)
Salt to taste


Boil potatoes. Roast them straight on the flame, one at a time. Remove the potato from the burner when its skin starts to turn black and crackle. Repeat the process with aubergines and tomatoes, except you don’t have to boil them. Just one twist before you roast aubergines: use knife to make half a dozen slits into each aubergine, and stuff the slits with garlic cloves. Once the roasted vegetables have cooled, peel off the skin and mash their flesh together. Use your hand. Add the rest of the ingredients, including oil. Mix well and serve with litti.

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