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Tofu Masala Batti

Feb-24-2018
Pallavi Nayyar
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Tofu Masala Batti RECIPE

It is a traditional Rajasthani receipe with modern twist.. With stuffing it tastes unique and you can eat it as a snack or give in tiffin.itis rich in protein and guilt free.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Rajasthan
  • Baking
  • Basic recipe
  • Healthy

Ingredients Serving: 4

  1. For stuffing:
  2. Tofu 100 gm
  3. Green peas 1/2 cup boiled
  4. Onion 1 chopped
  5. Ginger 2 tablespoon chopped
  6. Tomato 1 chopped
  7. Asfetoida 1 teaspoon
  8. Coriander leaves
  9. Salt to taste
  10. Turmeric powder 1/2 teaspoon
  11. Red chilli powder 1 teaspoon
  12. dry mango powder 1 teaspoon
  13. Green chillies 2 chopped
  14. Oil 2 tablespoon
  15. For battis:
  16. Whole wheat flour 1 + 1/2 cup
  17. semolina 1/4 cup
  18. ghee 1/2 cup
  19. Milk for kneading dough
  20. Salt 1 teaspoon
  21. Red chilli powder 1 teaspoon
  22. Carrom seeds 1 teaspoon
  23. For Serving:
  24. Mint coriander chutney
  25. Ghee melted 1 bowl for dipping battis

Instructions

  1. Add all ingredients of battis mix well. Except milk and make a crumbly texture.
  2. Now with the help of milk make a smooth and tight dough. Keep aside for 15 minutes.
  3. Now add oil to a pan and add onion and ginger. Saute it for 3 minutes .
  4. Add chopped tomato and green chillies and saute it till masala leaves oil.
  5. Add red chili powder, turmeric powder and dry mango powder mix well. Add boiled green peas.
  6. Mix well cook for 5 minutes and add salt. Add crumble tofu and mix well.
  7. Cook for 5 minutes on low flame . Your stuffing is ready.
  8. Now heat a tandoor and knead again dough with greasy hands. Make dough balls and flat it with the help of hands. Fill stuffing 2 tablespoon in it.
  9. Seal it properly. So that stuffing will not come out.
  10. Put these battis in hot tandoor and cook till it becomes golden brown from all sides.
  11. Remove in plate and serve with mint chutney and melted ghee and onion.
  12. Before serving dip battis into melted ghee and serve hot.

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