In wheat flour add salt and oil. With required water knead it into dough. Rest it till filling is prepared.

Dry roast chana daaliya and grind it to flour.

Add salt, small chopped onion, green chilli, coriander leaves. Add 1tbsp Red chilli pickle. Add 1tsp mustard oil and 1tbsp water. Add carom seeds and mix it nicely. Sattu filling is ready.

Dry roast tomato on gas flame and boil 2 potatoes. Mash the potatoes once cooled. Remove the skin of tomato and mash it with hands once cooled. Add this tomato mash to mashed potatoes. Add nicely chopped onion, green chilli, coriander. Add salt and 1tsp mustard oil. Mix it nicely and aaloo Chokha is ready to serve.

In a cooker add 1tsp oil. Add mustard seeds, bay leaf, carom seeds once hot. Add asafoetida sliced onions and garlic paste. Roast it and add sliced tomato. Add overnight soaked chana to it. Add salt turmeric and red chilli powder as per taste. Add one cup of water and cook it on high flame for four whistles and low flame for 2 whistles. Cool cooker for some time and smash some chana with spoon to make thick gravy. Garnish with coriander and ghughni is ready to serve.

Cut one onion into thin long slices. Add 1 tsp pickle masala and pinch of salt. Make it during serving time only. Pickled onion ready to serve.

Take dough, make small bowl of it and stuff sattu filling. Close it firmly and roll it into nice paratha. Cook it on both sides. Paratha is ready to serve.

Serve paratha with curd or aaloo Chokha or ghughni or coriander chutney or pickled onion. Choice is yours. Enjoy my first trial of Bihari thaali.