Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds.
Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha.
Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilli, green coriander, mustard oil and lemon juice in it.
Mix all the ingredients thoroughly.
Now add 6 to 7 tsp of water in the sattu and mix well to samp the stuffing. Sattu stuffing is ready.
Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.
Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.
Now on gas place a stand and keep litti on it
Keep turning to avoid burning
once they are evenly done Coat the litti evenly with ghee and keep them on a plate. Litti are ready.
For chokha
I roasted tomato directly on the flame
Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.
As the tomatoes get roasted, peel off the dark skin and keep them in another bowl.
Mash the tomatoes finely with a spoon.
Then add some green coriander, 1 finely chopped green chilli, tsp of mustard oil and tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.
Add tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly.
Aloo chokha is also preapared same way by adding chopped onions, green chilli and coriander leaves and masalas according to your taste. With mustard oil
