PREPARATION

(For Litti)

1. In a mixing bowl, add 400 grams wheat flour, 100 milliliters ghee, 1 teaspoon carom seeds, 1 teaspoon salt, 1/4 teaspoon baking soda and mix it well.
2. Add 230 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.
4. In a another mixing bowl, add 200 grams sattu flour, 1 teaspoon ginger, 1 teaspoon green chili, 30 grams coriander, 1 teaspoon cumin, 2 tablespoons mustard oil, 2 tablespoons Achari masala, 2 1/2 teaspoons lemon juice, 1 teaspoon black salt, 1 teaspoon salt and mix it well.
5. Add 6 tablespoons water in batches and mix it well.
6. Take a ball from dough and flatten it with the help of your fingers.
7. Add the prepared stuffing in it and roll it into a ball.
8. Heat some ghee in a skillet, add the prepared litti in it.
9. Cover it with lid and cook for 5 - 7 minutes on medium heat.
10. Open the lid and flip it gently.
11. Again cover it with lid and cook for 5 - 7 minutes on medium heat.
12. Open the lid and brush it with ghee.
13. Again cover it with lid and cook for 5 - 7 minutes on medium heat.
14. Open the lid and flip it gently.
15. Again cover it with lid and cook for 5 - 7 minutes on medium heat or until it turns dark brown in color from all sides.
16. Remove it from heat and dip it in ghee.
17. Keep aside.

(For Baingan Chokha)

1. In a baking tray, add 275 grams eggplant.
2. Preheat the oven to 400°F/200°C. Roast for 30 - 35 minutes.
3. Remove it from oven and keep aside.
4. In a baking tray, add 220 grams tomato.
5. Preheat the oven to 400°F/200°C. Roast for 20 minutes.
6. Remove it from oven and keep aside.
7. In a mixing bowl, add roasted & peeled eggplants, 80 grams boiled potatoes, 90 grams roasted & peeled tomato, 80 grams onions, 1 tablespoon green chili, 1 tablespoon ginger, 3 tablespoons coriander, 1 1/2 teaspoons salt, 2 teaspoons mustard oil, 2 1/2 teaspoons lemon juice and mash them with the help of a food masher.
8. Serve with prepared litti.