Potato stuffed Bati with Dal.

POTATO STUFFED BATI WITH DAL

Dal Bati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty and healthy indeed. Although traditional Bati is a baked dumpling of wheat flour , this recipe offers a variation by stuffing the Bati with mashed potatoes seasoned with spices and herbs. Dal Bati brings in an Indian twist to your weekend Barbeque parties.

Ingredients : serves 4

Dal : 1/2 cup Dal (urad , masoor , chana , tuvar in equal quantities)

1/4 tspn cumin , 1/4 tspn Asafoetida ,1/4th tspn turmeric , Salt to taste ,

1 tbpsn ginger + garlic + green chillies paste , Garam Masala.

Bati : 1.5 cup wheat flour , Salt to taste , 3 tbspn butter .

For Stuffing : 1 cup boiled and mashed potatoes , Salt to taste , cilantro (coriander) ,

1/4 tspn cumin powder , red chilly powder , cilantro.

Procedure :

Dal : Pressure cook the Dal mixture. Heat oil in a pan , add cumin , asafoetida , turmeric followed by the ginger+garlic+green chillies paste. Saute for 10 seconds and add the cooked Dal and about 1/2 cup water . Add Garam Masala . Let it simmer for about 10 minutes .

Bati : For the stuffing mix all the ingredients mentioned above and make Laddu size balls.

For the covering knead a hard dough with butter , wheat flour , salt to taste and water as required.

To make the Bati take a small ball of dough , roll it to make sufficient surface for the potato stuffing to get covered and seal the Bati with the open ends. Preheat the oven @ 375 degrees and place the batis on a baking sheet for about 15 minutes or till they turn brown on the surface. The batis are dipped in pure ghee so that they absorb most of the ghee . However with the daily health regimes , if you are not comfortable dipping the bati in ghee, you may drizzle little bit over the hot baked bati and serve with Dal on side.