Stuffed Bati

Ingredients            

• 2 cups whole wheat flour (atta)                      
• ¼ teaspoon baking powder                    
• Salt to taste                                                             
• ⅔ cup pure ghee + for soaking
• ½ teaspoon carom seeds (ajwain)
• 100 grams cottage cheese (paneer), crumbled        
• ¼ cup green peas, boiled and crushed        
• 1 teaspoon chaat masala                        
• 1 teaspoon red chilli powder                
• 1 tablespoon chopped fresh coriander leaves    

Method

1. Mix flour, baking powder and salt. Sift and keep aside.
2. 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.
3. For the stuffing mix paneer, green peas, chaat masala, red chilli powder, coriander leaves and salt in a bowl.
4. Preheat oven to 220C.
5. Divide the dough into eight portions and shape them into small balls. 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.
6. Take out, press lightly and soak in a bowl of melted pure ghee for at least one hour.
7. Remove from bowl before serving and serve with Rajasthani dal and ghee.

Nutrition Info