Masala Baati - Rajasthani Bati

Preparation:20 mins
Cook: 45 mins
Total Time: 651 hours 5 minutes
Servings: Makes 6 to 8 servings

Ingredients

3 cups whole wheat flour (gehun ka atta)
2 1/2 cups semolina (rava)
3 1/2 cups curds (dahi)
6 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
1 tbsp turmeric powder (haldi)
1 tbsp cumin seeds (jeera) powder

For The Stuffing
2 cups boiled green peas
3 chopped onions
4 chopped tomatoes
1 tsp panch phoran masala
salt to taste
1 tsp chilli powder
1 tsp garam masala
1 tsp dried mango powder (amchur)
1 tsp coriander (dhania) seeds powder
2 chopped green chilies
oil to cook
1 tsp cumin seeds (jeera)

Method

Mix together the flour, semolina, curd, spices and ginger-garlic paste, mix well and knead into semi-stiff dough with enough water.Keep aside for 20 minutes covered with wet cloth.Heat the oil in a pan and add the cumin seeds.when the seeds crackle, add the onions and green chilies and saute for 2-3 minutes, till the onion turns brown.Add salt and mix well.Add tomatoes and spices, mix well and cook covered till the aroma starts coming and tomatoes get v tender.Add peas and cook covered for 3-4 minutes till the mixture gets dry enough and the peas absorbed the spices well.Keep aside to cool.Now, divide the dough into equal balls.Roll the balls with hands and fill a part of stuffing inside. Keep rolling the dough ball and close it.Cook them in oven or tandoor and serve hot.