Stuffed Bati

Ingredients(for 2 medium stuffed batis per person)

• 1 cup Atta (whole wheat flour) (for the bati dough)
• 2 tbsp Besan (gram flour) (optional, for extra crispness) - optional
• 1/2 tsp Ajwain (carom seeds) (adds flavor)
• 2 tbsp Ghee (use less for low-calorie)
• 1/2 tsp Salt (to taste)
• 1/2 cup Green moong dal (split green gram) (for stuffing)
• 1/2 tsp Jeera (cumin seeds) (for tempering)
• a pinch Hing (asafoetida) (for digestion)
• 1, finely chopped Green chilli (adjust to taste)
• 1/2 inch, grated Ginger (for freshness)
• 2 tbsp, chopped Coriander leaves (for garnish and stuffing)
• 1/4 tsp Turmeric powder (for color)
• 1/4 tsp Red chilli powder (to taste)

Instructions

1. 1

   Prepare the stuffing by washing and boiling green moong dal until soft but not mushy. Drain excess water.

   10 minutes

   Do not overcook the dal to retain texture.

2. 2

   Heat 1 tsp ghee in a pan. Add jeera and hing. When aromatic, add green chilli, ginger, turmeric, and red chilli powder. Sauté for a minute, then add boiled dal and salt. Cook until mixture is dry. Add coriander leaves and let it cool.

   5 minutes

   Let stuffing cool completely before filling to avoid soggy bati.

3. 3

   In a large bowl, mix atta, besan (if using), ajwain, and salt. Add 1.5 tbsp ghee and rub to make a breadcrumb-like texture. Gradually add water to knead into a stiff dough.

   5 minutes

   Do not overwork the dough; stiff dough gives a crisp bati.

4. 4

   Divide dough into 4 equal parts. Flatten each ball, place a spoonful of stuffing in the center, and seal edges to form a smooth round bati.

   5 minutes

   Seal well to prevent stuffing from leaking out.