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Stuffed Bati Recipe
Baati is a popular Rajasthani bread snack. In this recipe a paneer and spice stuffing is used. Traditionally you mash the baati then pour a generous amount of ghee, chutney and dal over it.
- Total Cook Time1 hr 20 mins
- Prep Time 40 mins
- Cook Time 40 mins
- Recipe Servings4
Ingredients of Stuffed Bati
- For the baatis:
- 2 cups wheat flour
- 1/2 tsp baking soda
- 2 tsp salt
- 1/2 cup ghee
- 1/2 cup ghee (for rolling the stuffed baatis in ghee at the end; this stuff can be left out.)
- For the stuffing:
- 200 gms paneer
- 2 onions, medium
- 2 tomatoes, medium
- 2 tsp grated ginger
- 2 tsp chopped green chillies
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp jeera powder
- 1 tsp amchoor powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for cooking
How to Make Stuffed BatiHideShow Media
For the Baati Dough:
In a big bowl, add the wheat flour. Add the salt, baking powder, and ghee. Mix everything together with clean hands.
Now sprinkle water and make a stiff dough. Allow the Batis Dough to rest for half an hour
For the Stuffing:
In a kadai, add oil and heat. Now, add the grated ginger and saute.
Then, add the chopped onions and stir-fry till translucent.
Now, add the turmeric powder, coriander powder, jeera powder, red chilli powder and amchoor powder and stir-fry quickly.
Just add a few teaspoons of water to the above powder so that everything is de-glazed.
Now, add the chopped tomatoes and cook everything together. Add crumbled paneer and toss and mix everything well. Add salt.
Now, your stuffing for the baatis is ready.
How to Prepare:
Make balls from the wheat flour dough. Take each ball and pat with your hands to make a puri.
Stuff 2 tsp of the paneer filling into the puri.
Pull up the edges and shape the puri back into a stuffed ball or stuffed baati.
Do the same with all the wheat flour dough balls.
Now, microwave for 4 or 5 minutes in high. Allow standing time of 2 minutes.
Drown each Stuffed Batis in a bowl of ghee and see the golden Batis shine with the ghee bath. (You can skip this step and be guilt-free).
Serve with dal or with any chutney of your choice.