Preparation Time: 30 minutes
In a bowl, mix whole wheat flour, carom seeds, salt, and ghee. Add water gradually and knead into a soft dough. Cover and set aside.
In another bowl, mix sattu, green chilies, ginger, nigella seeds, carom seeds, mustard oil, salt, coriander leaves, and lemon juice. Add a little water to bind the mixture. It should be crumbly but hold together when pressed.
Divide the dough into equal portions and roll into balls. Flatten each ball and place a spoonful of stuffing in the center. Bring the edges together to seal and shape into a ball again
Preheat the oven to 200°C (392°F). Place the littis on a baking tray and bake for 25-30 minutes, turning them occasionally, until they are golden brown and cooked through.
Roast the eggplant, tomatoes, and potatoes directly over a flame or in an oven until the skin is charred and the insides are soft. Let them cool, then peel off the charred skin.
In a bowl, mash the roasted eggplant, tomatoes, and potatoes. Add minced garlic, green chilies, mustard oil, salt, and fresh coriander leaves. Mix well to combine all the flavors.
