For the littis, you can use sattu flour but incase you don't find it, you can use wheat flour.
For the dough, take wheat flour in a mixing bowl, add ghee, salt, carom seeds, baking soda and water in small portions and knead soft dough. Cover and keep the dough aside.
For chokha, take the eggplant and tomatoes and grease with oil. Then put over a net and roast over the flame. Flip at intervals and roast till the skin turns black.
Once roasted, take out the eggplant and tomato in a plate to cool, then peel the skin.
For stuffing, take sattu in a bowl, add salt, grated ginger, pickle masala, green coriander, finely chopped green chilies, mustard oil, lemon juice. Mix all the ingredients well. If it seems dry add some water and mix again.
Add boiled potatoes to the peeled tomatoes and eggplant. Mash well. Add salt, finely chopped green chilies ginger grated, finely chopped green coriander, lemon juice, mustard oil. Mix well. Chokha is ready.
Meanwhile, grease hands with ghee, squash the dough, break the dough into small lumps and give the shape of peda.
Make it hollow with thumb and fingers giving bowl shape, put stuffing, lift sides, close the litti. Keep on the plate. Prepare all likewise.
You can roast it 3 ways. Either in a heavy-based wok, appam maker or on a jali stand over the flame.
Storage And Serving Method
Once the littis are ready, dip them in ghee if desired or break and pour ghee over them. Take a bowl full of chokha and relish it.
calories per serving
19 g Fat100 g Protein522 g Carbs59 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment