For the Litti: Mix 2 cups of wheat flour with a pinch of salt and 2 tablespoons of ghee. Add water gradually and knead into a soft dough. Cover and keep aside for 30 minutes.
For the stuffing: In a bowl, mix 1 cup of sattu, 1 finely chopped onion, 2 chopped green chillies, 1 teaspoon of ginger-garlic paste, 1 teaspoon of ajwain, 1 teaspoon of kalonji, 1 teaspoon of lemon juice, and salt to taste.
Divide the dough into equal portions. Roll each portion into a ball, then flatten it and fill with the sattu mixture. Close the dough and roll it into a ball again.
Preheat the oven to 180 degrees Celsius. Place the littis on a baking tray and bake for 20-25 minutes or until golden brown.
For the Chokha: Roast 2 brinjals and 2 tomatoes on an open flame until the skin is charred. Peel off the skin and mash the pulp.
Heat 2 tablespoons of mustard oil in a pan. Add 1 chopped onion, 2 chopped green chillies, and 1 teaspoon of ginger-garlic paste. Saute until the onions are golden brown.
Add the mashed brinjal and tomato pulp to the pan. Mix well and cook for 5-7 minutes. Add salt to taste.
Serve the hot littis with chokha and a dollop of ghee.