To prepare the baatis, take a glass bowl and add wheat flour with rawa, corn flour,ajwain,haldi, salt and ghee. Using your hands, knead a very stiff dough with warm water. Shape the dough in the size of a ping pong ball. Meanwhile, heat a gas tandoor and roast the dough balls on low heat for sometime. Make sure they are brown and crusty.

Then break open from the top and pour some fresh ghee on the halves. Then to prepare the daal, wash whole the dals together add 1 cup water and a pinch of turmeric. Pressure cook the dals till 2 whistles. Allow the cooker to cool and remove the dal.

Mix all the spice powders in 1/2 cup water to make thin paste. Put ghee in a pan over medium flame, add the cumin and coriander seeds.dry spices, Once they splutter, add onion-ginger-gatlic-chilli paste. Then add the paste of spice powders and fry for a minute, add the cooked dal.

Now to prepare the chokha, wash, dry and slit the brinjal. Put an aluminum foil on the baking tray and place the brinjal and tomatoes on top. Roast them on broil mode or highest temperature. Once done, peel the brinjal then mash them well. Transfer these into a bowl. Otherwise baking brinjal on cooktop.Once done, peel the brinjal then mash them well.

Add ginger-garlic,salt, mustard oil, chopped onion,chopped tomato, green chillis and chopped green coriander leaves in the bowl. Mix the ingredients well. The chokha is ready to be served.