Rajasthani Stuffed Bati With Panchmel Dal and Churma | How to make Rajasthani Stuffed Bati With Panchmel Dal and Churma

By Vibha Bhutada  |  24th Apr 2016  |  
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  • Rajasthani Stuffed Bati With Panchmel Dal and Churma, How to make Rajasthani Stuffed Bati With Panchmel Dal and Churma
Rajasthani Stuffed Bati With Panchmel Dal and Churmaby Vibha Bhutada
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

143

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About Rajasthani Stuffed Bati With Panchmel Dal and Churma

Rajasthan- This royal state is a paradise for a food lover! This is a signature dish belonging to the Rajasthani royal dinner traditions. A Rajasthani meal without baati is considered incomplete! Understandably, there are several traditional as well as innovative and new recipes of baati that are prepared in the region. Here is a lip-smacking version of Masala Baati made with three types of flavorful stuffing.

Rajasthani Stuffed Bati With Panchmel Dal and Churma is one dish which makes its accompaniments tastier. With the right mix of flavours, Rajasthani Stuffed Bati With Panchmel Dal and Churma has always been everyone's favourite. This recipe by Vibha Bhutada is the perfect one to try at home for your family. The Rajasthani Stuffed Bati With Panchmel Dal and Churma recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rajasthani Stuffed Bati With Panchmel Dal and Churma is 30 minutes and the time taken for cooking is 60 minutes. This is recipe of Rajasthani Stuffed Bati With Panchmel Dal and Churma is perfect to serve 4 people. Rajasthani Stuffed Bati With Panchmel Dal and Churma is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rajasthani Stuffed Bati With Panchmel Dal and Churma. So do try it next time and share your experience of cooking Rajasthani Stuffed Bati With Panchmel Dal and Churma by commenting on this page below!

Rajasthani Stuffed Bati With Panchmel Dal and Churma

Ingredients to make Rajasthani Stuffed Bati With Panchmel Dal and Churma

  • For the Baatis:
  • Wheat flour 2 cups
  • Semolina 1/2 cup
  • Ghee 1/3 cup
  • Carom seeds 1/2 tsp
  • Baking soda 1/4 tsp
  • Salt 3/4 tsp
  • For the Potato Stuffing:
  • Potatoes 2 (boiled)
  • Asafoetida 1 pinch
  • Cumin seeds 1/4 tsp
  • Ginger 1/2 inch piece (grated)
  • Green chillies 1-2 (finely chopped)
  • Mango powder 1/4 tsp
  • Coriander powder 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Red chilli powder 1/4 tsp
  • Oil 1 tbsp
  • Coriander 2 tbsp, finely chopped
  • Salt as required
  • For Green Peas and Paneer Stuffing:
  • Paneer 100 gm
  • Green Peas 100g (coarsely grounded)
  • Black pepper powder 1 tsp
  • Salt as required
  • For Dry Fruit Stuffing:
  • Cashewnuts 15-20, chopped
  • Raisins 20-25
  • Almonds 10-12, sliced
  • Sugar 1/2 tsp
  • Cardamom powder 1/2 tsp
  • Paneer 1 tbsp
  • For the Panchmel Dal:
  • Chana dal (split Bengal gram) 1/3 cup
  • Toovar (arhar) dal 1/3 cup
  • Moong dal (split green gram) 1/3 cup
  • Urad dal (split black lentils) 1 tbsp
  • Whole moong (whole green gram) 1 tbsp
  • Chilli powder 3 tsp
  • Turmeric powder 1/4 tsp
  • Coriander powder 1 tsp
  • Garam masala 1/2 tsp
  • Cloves (lavang) 3
  • Bayleaves (tejpatta) 2
  • Cumin seeds 1 tsp
  • Green chillies, slit 2
  • A pinch of asafoetida (hing)
  • Dried mango powder (amchur) 2 tsp
  • Tamarind pulp 2 tsp
  • Ghee 3 tbsp
  • Salt to taste
  • For Churma:
  • Whole Wheat Flour 1 cup
  • Fine sooji (Rava) 1/4 cup
  • Melted ghee 4 tsp
  • Powdered sugar 4 tbsp
  • Cardamom Powder 1/4 tsp
  • Melted Ghee/Oil - For deep frying

How to make Rajasthani Stuffed Bati With Panchmel Dal and Churma

  1. Preparing the Dough:
  2. Mix the flour and semolina in a deep bowl. Add salt, carom seeds, baking soda and ½ amount of ghee (2 tbsp ghee). Mix well. Add little water at a time and knead well to make a stiff dough. Cover the dough and keep it aside for 30 minutes.
  3. Making the Potato Stuffing:
  4. Heat oil in a pan. Peel potatoes and mash them finely. When the oil gets hot, add the cumin seeds and asafoetida and saute for a few minutes.
  5. Now add ginger, green chillies, turmeric powder and coriander powder. Saute for 2 minutes. Add the potatoes, salt, mango powder, red chilli powder and green coriander. Mix it well. Keep the stuffing aside.
  6. Making the Green Peas and Paneer Stuffing:
  7. Combine all the ingredients in a bowl, mix well and keep aside.
  8. Making Dry Fruit Stuffing:
  9. Combine all the ingredients in a bowl, mix well and keep aside.
  10. Making Panchmel Dal:
  11. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
  12. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
  13. Heat the ghee in a pan. Add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 2 minutes.
  14. Add the cooked dals, amchur, tamarind pulp and salt. Simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
  15. Making Churma:
  16. Combine wheat flour, rava and ghee in a mixing bowl. Add water to form a stiff dough. Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
  17. Heat the ghee in a deep non-stick kadhai and deep fry, a few dough portions at a time on a slow flame, till they are golden brown in color from all the sides. Drain on an absorbent paper and allow them to cool.
  18. Break the fried dough portions into small pieces with your hands and grind it using a mixer. Grind it a little coarse. Collect the mixture in a bowl, add powdered sugar, cardamom powder and mix well. Keep aside.
  19. Making Stuffed Masala Baatis:
  20. Grease hands with ghee and knead the dough again. Dough for making the baati is ready. Make balls from dough. Keep the size equal to the size of ball required for making chapati.
  21. Take one ball and flatten it into 2-3 inch diameter circle with the help of your fingers and place 1 - 1.5 tbsp on it. Seal it from all sides giving it a round shape.
  22. Likewise prepare all the baatis. Keep aside in a baking tray.
  23. Preheat oven at 180 degrees Celsius for 10 minutes. Bake for at least 25-30 minutes or until the top turns golden.
  24. Dunk the piping hot baatis in ghee. You can also brush the baatis with ghee.
  25. How to Serve:
  26. Heat the dal again till its piping hot.
  27. In a serving plate, break the stuffed baati in half, drizzle some ghee and have it with panchmel dal and churma. Enjoy!

My Tip:

Baking time may vary with different oven models. So bake the baati for 20 minutes and then check. Bake until the baati turns golden brown. Add veggies of your choice for the stuffing.

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