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Main Ingredients | Whole wheat flour (atta), Carom seeds (ajwain) |
Cuisine | Rajasthani |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 2 cups whole wheat flour (atta)
- 1/4 teaspoon carom seeds (ajwain)
- 1/4 teaspoon fennel seeds (saunf)
- Salt to taste
- 2 tablespoons oil
- 4 medium potatoes, boiled and peeled
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1 1/2 teaspoons red chilli powder
- 1/2 teaspoon dried mango powder
- 1 tablespoon crushed cashewnuts
- 1 1/2 teaspoons raisins
- 2-3 tablespoons chopped fresh coriander leaves
- 2 green chillies, finely chopped
- 1 cup split skinless black gram (dhuli urad dal),soaked
- 2 teaspoons grated ginger
- 3-4 green chillies, slit
- 3 tablespoons ghee
- 1/2 teaspoon cumin seeds
- 1 lemon
Method
- Knead whole wheat flour with carom seeds, ¼ tsp crushed fennel seeds, salt, oil and enough water to a soft dough.
- Mash potatoes and put into a bowl. Add ¼ tsp turmeric powder, garam masala powder, ½ tbsp red chilli powder, remaining crushed fennel seeds, salt, dried mango powder, cashewnuts, raisins, 1 tbspcoriander leaves, green chillies and mix.
- Divide dough into small equal portions. Shape each portion into a katori, stuff with potato mixture, gather the edges and seal and roll into a smooth ball.
- Boil plenty of water in a deep non stick pan, add the stuffed balls and cook. When they start floating, drain them.
- Meanwhile boil urad dal and chana dal with ginger, green chillies, ¼ tsp turmeric powder and salt till completely cooked. Mash well with a hand blender.
- Heat ghee in a small non stick pan, add cumin seeds and when they change colour add remaining red chilli powder and mix. Add to the dal and mix well.
- Heat sufficient oil in a kadai and deep fry the boiled stuffed batis till golden. Drain and break them. Put them in a serving bowl.
Nutrition Info
Calories | 2922 |
Carbohydrates | 435.8 |
Protein | 95.1 |
Fat | 89.1 |
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