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07 December 2012,20:47 by
V.Chitralekha

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MATAR BATI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sift the wholewheat flour, rub in the ghee, salt, sugar and soda bicarbonate.
  • Knead with water into a hard dough. Cover the dough with a moist cloth and keep aside for about 20-30 minutes.
  • Shape the dough equally into smooth golf balls.
  • Make a hollow in the centre of each round and stuff the filling, smoothen each round.
  • Steam the stuffed bati for 20-22 minutes in a pressure cooker without the whistle or at steamer.
  • Roast them in a tandoor till they are well done. Wipe with a clean- cloth, dip in hot ghee and serve immediately.
  • Filling: Heat the oil in a wok or large pan; add cumin seeds; when they crackle, add the onion and sauté till it is well browned.
  • Add coriander powder, red chilli powder, green chillies, and tomato. Cook till the tomato becomes soft.
  • Add green peas. Lower heat and cook till they become tender and the excess liquid dries. Garnish with green coriander.

INGREDIENTS

Bati Dough

  • 750 grams wholewheat flour
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • ½ teaspoon soda bicarbonate
  • 50 grams ghee
  • Ghee to dip the bati before serving

Filling

  • 150 grams green peas  
  • 1 tomato, chopped
  • 2 tablespoon green coriander, chopped   
  • 50 ml Cooking oil
  • ½ teaspoon cumin seeds
  • 75 grams onion, medium-sized, chopped
  • 1 teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • 1-2 green chillies, chopped
  • Salt, to taste

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