Litti Choka

Method

1. For dough take wheat flour in a mixing bowl, add ghee, salt, carom seeds, baking soda,Add water in small portions and knead soft dough.cover and keep dough aside. 2. For chokha take eggplant and tomatoes, grease with oil. Then put over a net and roast over flame. Flip at intervals and roast till skin turns black. 3. Once roasted take out the eggplant and tomato in plate to cool, then peel the skin. 4. For stuffing take sattu in a bowl, add salt, grated ginger, pickle masala, green coriander, finely chopped green chilies, mustard oil, juice from 1 lemon. Mix all the ingredients well. If seems dry add some water and mix again. 5. Add boiled potatoes to the peeled tomatoes and eggplant. Mash well. Add salt, finely chopped green chilies,ginger grated, finely chopped green coriander, juice from 1 lemon, mustard oil. Mix well. Chokha is ready. 6. Meanwhile grese hands with ghee, squash the dough, Break the dough into small lumps, give shape of peda. 7. Make it hollow with thumb and fingers givin bowl shape, put stuffing, lift sides, close the litti. Keep in plate. Prepare all likewise. 8. You can roast it 3 ways i.e in a heavy based wok, appam maker and jali stand over flame. Serving 9. 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 anytime.