1/4 cups for stuffing - chopped capsicum/ simla mirch
1/4 cups chopped tomato/ tamatar
1 tbsp chopped ginger/ adarak and chilli/ hari mirch
1/2 cups crushed peas/ matar
1/2 cups mashed boiled potatoes
1/2 tsp red chilli/ lal mirch powder
1/2 tsp coriander/ dhaniya powder
1/2 tsp dry mango/ amchur powder
1/2 tsp garam masala
1/2 tsp salt/ namak according to taste
1/2 tsp turmeric/ haldi
1/2 tsp cumin seeds/ jeera
1 tbsp ghee
1/4 tsp curd
1/4 tsp meethi chutney
1/4 tsp green chutney
1/4 tsp roasted cumin powder according to taste
2 tbsp chopped coriander leaves/ dhaniya patta
1 tbsp oil/ tel
Directions
Mix all ingredients of dough and make a dough like roti. Leave the dough for 1 hour.
Heat 2 tablespoons of oil in a pan add cumin seeds. When seeds crackle, add turmeric, red chili powder and coriander powder.
Now add all vegetables and remaining spices and mix well. Saute 5-6 minutes
Divide the dough into 6 equal parts and make flat balls. Roll all bolls using rolling pin making thick rotis.
Put 1 tablespoon of stuffing at the center of the roti and cover all the sides and make stuffed balls from them.
Put all balls on a greased baking tray and bake it in a preheated oven at 180 degrees C. for 20-25 minutes or until golden in color. When baati is baked completely, spread ghee on all batis.
Pour curd, meethi and green chutney according to taste on batis. Sprinkle chopped coriander leaves and roasted cumin powder.
Mouth watering stuffed baked bati chaat is ready to be served.
