Prepare the ingredients.

Sieve flour, salt, and baking soda in a large bowl.

Add ajwain and ghee; mix until coarse crumbs form.

Gradually add warm water and knead into a firm, smooth dough.

Cover the dough with a wet muslin cloth and let it rest for 20 minutes.

Prepare the filling (pitti) by mixing sattu, ajwain, kalonji, fennel seeds, mustard oil, grated ginger, garlic, green chilies, coriander, salt, and lemon juice in a large bowl.

Stir well to combine all ingredients.

Adjust salt and spices to taste.

If the mixture is too dry, add a little water to make it lumpy.

Set the pitti mixture aside.

Knead the rested dough again for 5 minutes.

Make small lemon-sized balls from the dough.

Roll each ball into a poori.

Hold the poori in your palm and fill it with 1 large tablespoon of pitti-sattu filling.

Gather the sides of the poori, bring them together on top, and seal the ball.

Gently press the ball to flatten it.

Make Litti balls in the same way and arrange them on a greased baking sheet.

Brush the Litti with ghee.

Preheat the oven to 180°C.

Place the litti tray on the middle rack and bake the littis until golden in color (20-30 minutes).

Remove the Litti from the oven and let them cool slightly before serving.

Serve the Litti Chokha with Aloo Chokha, Baingan Bharta, Yogurt, and Pickled Green Chilies.