Recipe

Method 1. For the dough, add whole wheat flour in a large bowl. Add carom seeds, salt, baking soda, yogurt, ghee and water little by little. Knead to soft dough and cover with a damp muslin cloth. Set aside for 15-20 minutes. 2. For choka, brush oil on brinjal and tomatoes. Place a roast grill on direct flame, place the brinjals and tomatoes on it. Roast till cooked from all sides, turning occasionally. 3. For the filling, add Tata Sampan Jeera Sattu in another bowl. Add salt, ginger, green chillies, garlic, onion, chopped coriander and pickle masala. Mix well. 4. Squeeze lemon in it and drizzle a little water, mix till well combined. Set aside. 5. Transfer the roasted brinjals and tomatoes in a bowl. Cling wrap the bowl while the vegetables are hot. Set aside. 6. Meanwhile, apply ghee in the palms of the hands and knead the prepared dough slightly. Divide the dough into equal portions and shape them into a balls. 7. For making lithi, take each portion of the dough ball and spread it. Stuff with a portion of the prepared stuffing. Bring the sides to the centre and seal it. Shape the set aside. 8. Place the prepared lithis on the same roast grill and cook till cooked from all sides, rotating and basting with ghee occasionally. 9. Meanwhile for the choka, peel the brinjals and tomatoes. Transfer them into a bowl. 10. Mash the potatoes and add to the same bowl. Add salt, green chillies, ginger, garlic, and chopped coriander. Mash using a masher and mix well. Squeeze lemon and add mustard oil. Mix well and set aside. 11. For serving, transfer the prepared choka in a serving bowl. Dip each lithi into ghee and place on the serving plate. Serve hot with onion rings, lemons wedges and green chillies.