How to make Stuffed Bati -

Whole wheat flour dumplings stuffed with paneer and served with rajasthani dal.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Baking powder (बेकिंग पावडर)

Cuisine : Rajasthani

Course : Main Course Vegetarian


For more recipes related to Stuffed Bati checkout Bafla Bati, Gehun ni Khichiu, Peethiwali Puri with Aloo Chana. You can also find more Main Course Vegetarian recipes like Red Hot Potatoes Vegetable Jhalfraezi Chilli Garlic Okra Onion-Tomato Masala

Stuffed Bati

Stuffed Bati Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Stuffed Bati Recipe

  • Whole wheat flour (atta) 2 cups

  • Baking powder 1/4 teaspoon

  • Salt to taste

  • Pure ghee 2/3 cups + for soaking

  • Carom seeds (ajwain) 1/2 teaspoon

  • Paneer (cottage cheese) crumbled 100 grams

  • Green peas boiled and mashed 1/4 cup

  • Chaat masala 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves chopped 1 teaspoon

Method

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.