Stuffed Bati

Whole wheat flour dumplings stuffed with paneer and served with rajasthani dal. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Whole wheat flour (atta), Baking powder
Cuisine Rajasthani
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Stuffed Bati

  • 2 cups Whole wheat flour (atta)
  • 1/4 teaspoon Baking powder
  • to taste Salt


  1. Mix flour, baking powder and salt. Sift and keep aside. Rub two-thirds cup of ghee into the flour mixture till it resembles breadcrumbs. Add ajwain and make a dough using three-fourths cup of water.
  2. For the stuffing mix paneer, green peas, chaat masala, red chilli powder, coriander leaves and salt in a bowl. Preheat oven to 220°C. Divide the dough into eight portions and shape them into small balls.
  3. Stuff each ball with the stuffing and roll them to balls again. Bake them in the preheated oven for about ten minutes. Lower temperature to 200°C and continue to bake for further thirty to thirty-five minutes.
  4. Take out, press lightly and soak in a bowl of melted pure ghee for at least one hour. Remove from bowl before serving and serve with Rajasthani dal and ghee.

Nutrition Info

Calories 2750
Carbohydrates 58.3
Protein 217.3
Fat 183.2