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Preparation Time : 60
Cook Time : 20
Total Time : 80
FOR DOUGH - Atta/ wheat flour 1/2 cups
Besan/ gram flour 1/2 cups
Oil/ tel 2 tbsp
Salt/ namak to taste 1/2 tsp
FOR STUFFING - Chopped capsicum/ simla mirch 1/4 cups
Chopped tomato/ tamatar 1/4 cups
Chopped ginger/ adarak and chilli/ hari mirch 1 tbsp
Crushed peas/ matar 1/2 cups
Mashed boiled potatoes 1/2 cups
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 1/2 tsp
Ghee 1 tbsp
Curd 1/4 tsp
Meethi Chutney 1/4 tsp
Green Chutney 1/4 tsp
Roasted Cumin Powder According To Taste 1/4 tsp
Chopped Coriander Leaves/ Dhaniya Patta 2 tbsp
Oil/ Tel 1 tbsp
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.
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