Rub oil on the eggplants and roast them over low heat on the stovetop. Let them cool, then peel off the skin. Slice the onion.

Finely chop the ginger, green chilies, and garlic. Mash the roasted eggplant. Heat the oil slightly and sauté the garlic until golden brown.

Lightly sauté the onion. Add the ginger and green chilies. Add the mashed eggplant. Turn off the heat.

Add the spices and salt. Baingan chokha is ready. In a bowl, combine the whole wheat flour and chickpea flour. Toast the dried fenugreek leaves, crush them, and add to the bowl.

Add turmeric, red chili powder, and salt. Toast the cumin and coriander seeds, crush them, and add to the mixture.

Mix everything together. Grate the boiled potato and add it in. Mix well.

Knead a slightly stiff dough using water. Let it rest for 2-3 minutes. Take small portions and flatten them. Brush with ghee and sprinkle with dry flour.

Shape into balls by hand. Grease a pan and cook the balls covered over low heat. Brush with a little ghee and roast on all sides.

Crispy, flaky bati is ready. Serve with baingan chokha.