Wednesday, April 24, 2013,5:34 AM by
Pooja Ahuja

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Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • For Dal                                             
  • Soak all the grams together for 2 hours.
  • Take a cooker and boil the grams along with salt in sufficient amount of water. Allow it to boil till 3-4 whistles.
  • Heat ghee in a pan. Add chopped garlic and saute it till it turns light brown. Add tomato puree and cook for 10 minutes, till the ghee gets separated from it.
  • Add salt, red chilli powder, turmeric powder, garam masala and mix well. Add green chillies.
  • Slightly mash the grams in the cooker only.
  • Now transfer the boiled grams in the pan in which tomato gravy is prepared and mix well.
  • Cook on medium flame for 10-15 minutes or till ghee starts floating over the dal. Adjust spices if required.
  • For Bati
  • Take wheat flour in a bowl. Add semolina, salt, turmeric powder, carom seeds, oil and mix well. Add sufficient amount of water and make dough (slightly tight). Keep aside for ½ hour.
  • Now mash the potatoes in a bowl. Add salt, red chilli powder, turmeric powder, dry mango powder, chaat masala, cumin powder, garam masala, green chillies, raisins, mint powder, aniseeds and mix well. Add boiled peas.
  • Heat oil in a pan and put the oil over the potato mixture. Mix well with spoon.
  • Make small roti's from the dough (slightly thick), place the mixture in the center and bring the ends together in the centre, combine them and remove the extra dough. Close it nicely. Repeat the same with remaining dough.
  • Heat the oven for 5 minutes. Place the prepared dumplings on the baking tray and bake them for 20 minutes at 220ºC. Bake the dumplings from both sides so turn the side after 10 minutes.
  • Heat ghee in a pan. Dip the bati's in the ghee for 3-5 minutes, it will be shallow fried. Ghee will be absorbed properly by the bati's.
  • Serve hot bati's with dal.


For Dal

  • 100 grams Chana dal 
  • 1 tablespoon Urad dal
  • 1 tablespoon Whole Moong dal
  • 1 tablespoon Malka masoor dal
  • 1 tablespoon Urad dhuli/kali adhi dal
  • 1 tablespoon Moong dal 
  • 1 tablespoon Toor dal
  • 5 Tomato, puree
  • 10 cloves Garlic, chopped 
  • 2 Green chillies 
  • Salt to taste
  • ½ teaspoon Red chilli powder 
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Garam masala 
  • 4 tablespoon Ghee 

For Bati Filling

  • 3 Potatoes (boiled) 
  • 1 Green chili, chopped 
  • Salt to taste
  • ½ teaspoon Red chilli powder 
  • ¼ teaspoon Turmeric powder
  • ¼ teaspoon Cumin powder 
  • ¼ teaspoon Garam masala
  • ¼ teaspoon Chaat masala 
  • ¼ teaspoon Dry mango powder 
  • ¼ teaspoon Aniseeds 
  • ¼ teaspoon Mint powder 
  • 10 Raisins 
  • ¼ teaspoon Peas, boiled 
  • 3 tablespoon cooking oil 

For Bati Covering

  • 200 grams Wheat flour 
  • 50 grams Semolina 
  • Salt to taste 
  • ¼ teaspoon Turmeric powder 
  • ½ teaspoon Carom seeds 
  • 50 ml cooking oil 
  • Ghee for frying

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