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Home / Recipes / Rajasthani Stuffed Bati With Panchmel Dal and Churma

Photo of Rajasthani Stuffed Bati With Panchmel Dal and Churma by Vibha Bhutada at BetterButter

Rajasthani Stuffed Bati With Panchmel Dal and Churma

Vibha Bhutada
30 minutes
Prep Time
60 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Rajasthani Stuffed Bati With Panchmel Dal and Churma RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Rajasthan
  • Simmering
  • Blending
  • Baking
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. For the Baatis:
  2. Wheat flour 2 cups
  3. semolina 1/2 cup
  4. ghee 1/3 cup
  5. Carom seeds 1/2 tsp
  6. Baking soda 1/4 tsp
  7. salt 3/4 tsp
  8. For the potato Stuffing:
  9. potatoes 2 (boiled)
  10. asafoetida 1 pinch
  11. cumin seeds 1/4 tsp
  12. ginger 1/2 inch piece (grated)
  13. Green chillies 1-2 (finely chopped)
  14. Mango powder 1/4 tsp
  15. coriander powder 1/2 tsp
  16. turmeric powder 1/4 tsp
  17. Red chilli powder 1/4 tsp
  18. oil 1 tbsp
  19. coriander 2 tbsp, finely chopped
  20. salt as required
  21. For Green Peas and paneer Stuffing:
  22. paneer 100 gm
  23. Green peas 100g (coarsely grounded)
  24. Black pepper powder 1 tsp
  25. salt as required
  26. For Dry Fruit Stuffing:
  27. cashewnuts 15-20, chopped
  28. raisins 20-25
  29. almonds 10-12, sliced
  30. sugar 1/2 tsp
  31. cardamom powder 1/2 tsp
  32. paneer 1 tbsp
  33. For the Panchmel Dal:
  34. Chana dal (split Bengal gram) 1/3 cup
  35. Toovar (arhar) dal 1/3 cup
  36. Moong dal (split green gram) 1/3 cup
  37. Urad dal (split black lentils) 1 tbsp
  38. Whole moong (whole green gram) 1 tbsp
  39. chilli powder 3 tsp
  40. turmeric powder 1/4 tsp
  41. coriander powder 1 tsp
  42. Garam masala 1/2 tsp
  43. cloves (lavang) 3
  44. Bayleaves (tejpatta) 2
  45. cumin seeds 1 tsp
  46. Green chillies, slit 2
  47. A pinch of asafoetida (hing)
  48. Dried mango powder (amchur) 2 tsp
  49. tamarind pulp 2 tsp
  50. ghee 3 tbsp
  51. salt to taste
  52. For Churma:
  53. Whole Wheat Flour 1 cup
  54. Fine sooji (Rava) 1/4 cup
  55. Melted ghee 4 tsp
  56. Powdered sugar 4 tbsp
  57. cardamom Powder 1/4 tsp
  58. Melted Ghee/Oil - For deep frying


  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!

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