Ingredients

• Sattu – 1 cup
• Wheat flour – 3 cups
• Boiled potatoes – 4
• Eggplant – 1
• Lemons – 2
• Tomatoes – 4
• Coriander leaves – ½ cup
• Ghee – 3 tablespoons
• Mustard oil – 1 tablespoons
• Grated ginger – 2-inch piece
• Finely chopped green chillies – 5 to 6
• Salt – 2 teaspoons
• Baking soda – ¼ teaspoon
• Carom seeds – ½ teaspoon
• Pickle masala – 1 tablespoon

Method

Dough for Litti:

1. In a bowl, add wheat flour, carom seeds, ghee, baking soda, salt and water.

2. Knead a soft dough.

3. Cover and keep it aside.

Litti Stuffing:

4. In a bowl, add sattu, ginger, coriander leaves, pickle masala, lemon juice, mustard oil, green chillies, lemon juice and salt.

5. Mix well.

6. Add some water, if required.

Chokha:

7. Smear tomatoes and eggplant with oil.

8. Roast both on a flame.

9. Cool down the roasted tomatoes and eggplant.

10. Peel their skin.

11. In a bowl, add peeled tomatoes and eggplant and boiled potatoes.

12. Mash well.

13. Add salt, green chillies, ginger, coriander leaves, mustard oil, lemon juice, and salt.

14. Mix well.

Litti:

15. Apply some ghee on the palms.

16. Divide the dough into equal-sized balls.

17. Flatten the balls.

18. Put some stuffing on the flattened balls.

19. Roll the dough to close the balls.

20. Roast the stuffed balls on the flame.

21. Once roasted, dip the littis in ghee.

22. Serve hot with chokha.

Note: You can add the other stuffings too, like potato stuffing or pander stuffing.