Ingredients
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For Chokha
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1no Baingan (Round)
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6nos Garlic cloves
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a dash Oil
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(large) - 3-4nos Tomatoes
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2nos Potato (small, boiled & peeled)
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2tsp Ginger chopped
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2tsp Green chilli chopped
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¼ cup Onion chopped
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handful Coriander chopped
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to taste Salt
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a generous pinch Black salt
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5tbsp Lemon juice
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2tbsp Mustard Oil
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For Sattu Stuffing
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1½ cups Chana Sattu (roasted whole gram flour)
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to taste Salt
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(nigella seeds) - 2tsp Kalonji
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Baingan (Round)
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(carom seeds) - 1tsp Ajwain
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2nos Green chilli chopped
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2tsp Ginger chopped
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¼ cup Onion chopped
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handful Coriander chopped
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3tbsp Lemon juice
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4tbsp Mango pickle chopped
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1tbsp Mustard Oil
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a dash Water
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For the Dough
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3cups Atta (Whole Wheat Flour)
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a dash Oil
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as required Water
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a generous pinch Salt
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for frying Oil/Ghee
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for dusting Atta (Whole Wheat Flour)
Directions
Steps
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1
Done
|
For ChokhaMake small slits on to the eggplant (baingan) and suff them with whole peeled garlic cloves. Lightly oil the out side and place the eggplant on to direct fire over a grill. Light oil the outside of the tomatoes and boiled potatoes as well and place them on the fire. |
|
2
Done
|
On medium to high heat cook all the veggies till they start getting a nice roasted colour. Remove the potatoes once they get brown but continue to cook baingan and tomatoes till the outside skin burns. Remove carefully using tongs and place the tomatoes and the baingan in a bowl and cover it. Leave aside to 5mins. Now dip your fingers in water and peel away the skin from the eggplant and tomatoes. Remove the eye of the tomato as well and the stem of the baingan. Slit open the baingan to reconfirm that there are no worms. |
|
3
Done
|
Place together tomatoes, baingan and potato and mash them up. You can also shop them coarsely as well in case you don’t have a potato masher. Make sure to keep it chunky and not make a puree. |
|
4
Done
|
Now add ginger, chillies, onion, coriander, salt, black salt, lemon juice and mustard oil. Mix it up and plate it, aloo baingan ka chokha is ready. |
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5
Done
|
For Channa Sattu FillingLightly rub and crush the ajwain in your hands and keep ready. Remove any seed from the mango pickle and finely chop it up along with its masala and keep aside. In a bowl mix together chana sattu, salt, kalonji, ajwain, green chilli, ginger, onion, coriander, lemon juice, mango pickle,, mustard oil and a dash of water. Bring them together by adding just enough water so that the filling becomes moist and comes together. Keep aside. |
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6
Done
|
For Paratha DoughMix together flour, oil, salt and just enough water to make a stiff dough. Cover the dough with a moist cloth and give rest for 5mins. Now divide the dough equally into large balls (a bit larger than a golf ball) and keep them under a damp cloth. Dunk the peda in dry atta and flatten it a bit with hands and stuff it with a generous portion of the filling. Close the peda and gently roll it round. |
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7
Done
|
Now flatten it with hands and using a rolling pin roll it out flat and round. Make sure to keep the parathas thick as sattu paratha is usually made thicker than other stuffed paratha such as aloo paratha or paneer paratha. |
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8
Done
|
Heat a tawa and cook the paratha lightly on both sides. Add ghee or oil and flip to give it a good colour, repeat on the other side as well. |
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9
Done
|
Gently press on the sides to cook them thoroughly. Remove and repeat with the remaining dough. Serve hot sattu parathas with aloo baingan chokha. Chokha has can be served warm or at room temperature. |
