Sada roti and baigan choka was one of my favorite dishes while growing up. It is so versatile, that it can be eaten for breakfast, lunch, or dinner with a glass of mauby or some other refreshing drink.
Baigan or Eggplant Choka
The spicy, “roasted garlic” taste of the baigan choka cannot be put into words; you just have to try it.Even though I know this dish as baigan choka from our East Indian culture , I read that it’s called “baba ganush” in middle eastern countries; the preparation is a little different but one thing remains the same, the baigan (eggplant). This dish has become so popular now, that it is sometimes served at all inclusive fetes. Sada Roti & Baigan Choka has come a long way !
Sada Roti and Baigan or Eggplant Choka Recipe
Sada Roti and Baigan Choka
For Sada Roti:
2 medium baigan (eggplant)
2 cloves garlic
½ onion, finely chopped
Salt to taste
Pepper to taste
For Sada Roti:
Combine the flour, baking powder and salt in a medium size bowl.
Form a well in the centre and add all the water, and little more if needed to make soft dough. Knead well and form a large ball .
Cover the dough with a damp towel and leave to rest for 1 hour.
Divide the dough into four “loyah” (balls) and shape them.
Again, allow dough to rest for 1 hour.
On a floured board, or clean table top, roll out dough using
a bailna (rolling pin) till it is about ½ inch thick and round.
Cook on a moderately hot tawah ( griddle) until it rises and turns slightly brown. Turn to the other side and cook. Edges are toasted over the fire to ensure they are cooked (notice in the picture how the edges billow slightly). Place on a clean cloth and cover. Serve hot.
For Baigan Choka:
Place lightly oiled baigan (just rub a little oil on the baigan) over an open flame. Slowly roast the baigan by turning it over the flame until the skin looks thin and paper like. (A variation of this is to make some slits in the baigan and place garlic cloves in it to roast also, thus infusing the roasted garlic flavour into the baigan as it is roasted)
mix in one clove of the garlic (chopped) and the onion.
We call this process “chongkayin’ (chong-kay-in) de choka”.
Expect a sizzle when you begin to pour the hot oil and garlic over the baigan.
Add salt to taste.You may add a hint of pepper sauce to the baigan for a more spicy taste (for me, baigan choka must have some pepper !). Mix well.
Here we have the baigan choka ready to serve with the sada roti. Enjoy!
Don’t forget to leave your comment on this recipe, sada roti and baigan or eggplant Choka.