|| Rajasthani Bati ||

 aloo ka bharta || daal ke parantha || daal || sabz-e-sangaar || dahi vada || missi roti || pakodi ki karhi || rajasthani bati || churma || shahi gatte ki sabzi ||

ingredients :

method :
Wheat flour : 500 gm
Ghee : 300 gm
Salt : 1 tsp.
Potato (boiled) : 250 gm
Roasted jeera : ½ tsp.
Green chilly and ginger( paste) : 1 tsp.
Kala namak : ½ tsp.
Dalchini : 1"
Salt : ½ tsp.
Javitri : 1"
Garam masala : ½ tsp.
Cardamom (big) : 1
Dhaniya : ½ tsp.
Tejpatta : 1"
Red chilly powder : ½ tsp.
Jeera : ½ tsp.
Coriander (finely chopped) : For flavour
Oil : 2 tbsp.
Kaju and Kishmish : 10-15 each

MAKING STUFFING : Peal the potatoes and mash them. Heat oil in a kadahi. Add dalchini, javitri, cardamom (big), kaju and kishmish, tejpatta, jeera, green chilly and ginger paste. Now add the potatoes. Add roasted jeera, kala namak, salt, garam masala, dhaniya, red chilly powder and chopped coriander. Fry for 4-5 minutes. Keep aside till it cools down.
MAKING DOUGH : Melt 200 gms of the ghee. Add ghee and salt to the wheat flour. Make a stiff dough by using water. Now make 15-16 balls of equal size. Stuff the stuffing in the balls. Grill it in gas tandoor. Heat the rest of the ghee, dip the baatis and serve with Dal and Potato Bharta

north indian recepies || south indian recepies || west indian recepies || punjabi recepies
rajasthani recepies || kashmiri recepies  || non vegetarian  || pure vegetarian

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