- Sieve the flour in big bowl and add salt, carom seeds and oil. Knead the dough properly with water. Dough should be soft. Cover with a wet cloth and keep aside. Dough is ready.
- Now grind rosted gram to powder along black pepper (if sattu is not available ).
- Take out mixture in a mixing bowl, add in all the spices and grated ginger, green chillies, coriander, lemon juice, and mix well. If it seems too dry, add a tsp of oil and few drops of water to it. The texture should be crumbly, Keep aside.
- Now take medium-sized dough. Make pedas from each one.
- Simply roll it like a small chapati, but don’t apply any extra flour to it and Place 2 tsp filling on it, pinch it from all sides so that filling gets cover from all sides as shown in picture below.
- Pinch the extra dough from top,shape it round like a ball.
- Litti is ready for baking. Now make 10-12 balls. Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done.
- Boil the potatoes remove the skin and keep aside Roast brinjal and tomatoes in the oven or on the gas stove on medium flame from both the sides untill it becomes soft. Peel of the burnt skin of the brinjal.
- Mash boiled potatoes, brinjal along with garlic and tomatoes together. Add finely chopped onion, coriander leaves, grated ginger salt, green chillies and mustard oil. Mix all the ingredients with hands properly. Chokha is ready.
- Put Chokha in a bowl, dip hot Litti in melted Ghee and serve with green coriander chutney. Litti can also be broken through the centre and then ghee can be poured on top, this way it reaches the stuffing too.
