First, wash the eggplants and make a slit in the middle to check if they are good. Stuff them with green chilies and garlic as shown in the picture.

Place a wire rack over the stove, brush the eggplants and tomatoes with oil, and roast them, turning occasionally, until cooked on all sides.

Once the eggplants and tomatoes are roasted, peel off the skins and mash them. Mix in the garlic and chilies. Add salt, cilantro, and onions. Mix in 1 tablespoon mustard oil. Smoky chokha is ready.

For the bati, knead the whole wheat flour into a dough. In the sattu, mix finely chopped onions, garlic-ginger-chili paste, salt, roasted cumin, 1 tablespoon carom seeds, lemon juice, cilantro, and a pinch of asafoetida.

Divide the dough into balls, stuff each with the sattu mixture, and shape into rounds. Prepare all the balls this way.

Heat an appe pan. Grease it with ghee and place the stuffed dough balls in the pan to cook.