Ingredients
1 cup whole wheat
1 eggplant/ brinjal
3 cloves chopped garlic
1/2 teaspoon lemon juice
1/2 cup black gram flour ( sattu)
1 medium tomato diced
1 green chilli chopped
1 sprig chopped coriander leaves
For Filling
1 teaspoon mustard oil
1 teaspoon lemon juice
1/2 teaspoon thymol seeds
1/2 handful chopped coriander leaves
1 teaspoon pickle masala
1 teaspoon salt
1/2 teaspoon nigella seeds
1/2 teaspoon ginger grated
1 green chilli chopped
For Dough
1 tablespoon mustard oil
water as required
1 pinch salt
Method:
Step 1: Take a large bowl; add wheat flour, mustard oil and salt. Pour in water and knead soft dough.
Step 2: Preheat the oven to 350°F.
Step 3: For making filling, take another bowl, put sattu (black gram flour), pickle masala, mustard oil, lemon juice, kalonji, ginger, coriander leaves, green chillies, and salt. Mix until all combined well.
Step 4: Divide the dough into small round balls. Take a small amount of filling in hand and sealed the dough.
Step 5: Repeat with all the balls and place it on the oven tray. Let it cook until crust is crisp and golden brown on both sides. Flip occasionally. Lithis are ready!
Step 6: Roast brinjal and tomatoes over a high flame until cooked and tender.
Step 7: Peel off the skin and let cool. Once done, mash them in a bowl and add garlic, salt, mustard oil, lemon juice, green chillis and chopped green coriander leaves.
Step 8: Blend the mixture with hands until all combined well.
Step 9: Brush ghee on lithis and serve with chowkha. Enjoy!
Cooking Note: Ensure that sattu stuffing is not too wet or dry.