Name: Stuffed Bati recipe by Sonia Gupta at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2 cups wheat flour; 2 tsp salt; 1/2 cup Ghee; 1/2 cup ghee (for rolling the stuffed batis in ghee at the end); 250 gm boiled mashed potatoes; 1 onions, medium; 2 tsp chopped coriander leaves; 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

Ingredients Serving: 6

2 cups wheat flour
2 tsp salt
1/2 cup Ghee
1/2 cup ghee (for rolling the stuffed batis in ghee at the end)
250 gm boiled mashed potatoes
1 onions, medium
2 tsp chopped coriander leaves
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

Instructions

For the bati dough: In a big bowl, add the wheat flour. Add the salt and ghee. Mix everything together with clean hands
Now sprinkle water and make a stiff dough. Allow the Bati's Dough to rest for half an hour.
For the stuffing: In a pan, add oil and heat. Now, add chopped green chillies. 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
stir-fry quickly. Just add a few teaspoons of water to the above powder so that everything is de-glazed. Now, add mashed potatoes and toss and mix everything well. Add salt. Now, your stuffing for the batis is ready.
How to prepare the stuffed batis: Make balls from the wheat flour dough. Take each ball and pat with your hands to make a puri.
Stuff 1 tsp of the filling into the puri. Pull up the edges and shape the puri back into a stuffed ball or stuffed bati.
Do the same with all the wheat flour dough balls. Now roast these balls on gas stove or on Tandoor.
Drown each Stuffed bati 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 chatney of your choice. I prefer to serve these with garlic chatney.

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