For the Dough:

• 2 cups whole wheat flour
• 2 tbsp ghee or oil
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp salt
• Water (as needed)

For the Sattu Stuffing:

• 1 cup Anoop Sattu
• 1 small onion, finely chopped
• 2-3 green chilies, finely chopped
• 1-2 cloves garlic, finely minced (optional)
• 1 inch ginger, grated
• 1-2 tbsp fresh coriander leaves, finely chopped
• 1 tsp ajwain (carom seeds)
• 1 tsp kalonji (nigella seeds) (optional)
• Juice of 1 lemon
• 1-2 tbsp Pickle Masala (You can add the pickle masala from the stuffed red chilli pickle or mango pickle)
• 1-2 tbsp mustard oil
• Salt to taste

For Baingan Chokha:

• 1 large eggplant
• 1 medium tomato
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped
• 1-2 cloves garlic, finely minced
• Fresh coriander leaves, finely chopped
• Salt to taste
• Mustard oil (optional, for authentic flavor)

Preparing the Dough:

1. In a mixing bowl, combine whole wheat flour, salt, carom seeds, and ghee or oil.
2. Gradually add water and knead to form a smooth, soft dough.
3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Preparing the Sattu Stuffing:

1. In a mixing bowl, combine sattu, chopped onion, green chilies, garlic (if using), ginger, and coriander leaves.
2. Add ajwain, kalonji (if using), lemon juice, pickle masala, mustard oil and salt.
3. Mix well, and add a little water and mustard oil (if using) to bind the mixture. The mixture should be moist enough to hold together but not too wet.

Assembling the Litti:

1. Divide the dough into equal-sized balls.
2. Take one ball and flatten it with your hands or a rolling pin into a small disc.
3. Place a portion of the sattu stuffing in the center of the disc.
4. Gather the edges of the dough to enclose the stuffing, pinching to seal. Roll it gently into a smooth ball.
5. Repeat with the remaining dough and stuffing.

Baking the Litti:

1. Preheat your oven to 200°C (about 390°F).
2. Place the stuffed littis on a baking tray lined with parchment paper or lightly greased.
3. Bake the littis in the preheated oven for about 25-30 minutes, or until they are golden brown and cooked through. Turn them halfway through baking to ensure even cooking.

Alternatively, you can cook the littis on a traditional coal or wood fire for an authentic flavor, turning them regularly to cook evenly.

Serving

1. Once baked, brush the hot littis with ghee for added flavor.
2. Serve the littis hot with chokha, ghee, and pickles.

Making Chokha:

1. Roast the eggplant and tomato over an open flame or in an oven until the skin is charred and the flesh is soft.
2. Once cooled, peel off the charred skin and mash the flesh in a bowl.
3. Add chopped onion, green chilies, garlic, coriander leaves, salt, and mustard oil (if using).
4. Mix well to combine all the ingredients.

Enjoy your delicious and traditional sattu litti with chokha!