Bafla Bati

Ingredients 

• 2 cups whole wheat flour (atta)
• 1/4 teaspoon carom seeds (ajwain)
• 1/4 teaspoon fennel seeds (saunf)
• Salt to taste
• 2 tablespoons oil
• 4 medium potatoes, boiled and peeled
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 1/2 teaspoons red chilli powder
• 1/2 teaspoon dried mango powder
• 1 tablespoon crushed cashewnuts 
• 1 1/2 teaspoons raisins
• 2-3 tablespoons chopped fresh coriander leaves 
• 2 green chillies, finely chopped
• 1 cup split skinless black gram (dhuli urad dal),soaked
• 2 teaspoons grated ginger 
• 3-4 green chillies, slit
• 3 tablespoons ghee
• 1/2 teaspoon cumin seeds
• 1 lemon

Method

1. Knead whole wheat flour with carom seeds, ¼ tsp crushed fennel seeds, salt, oil and enough water to a soft dough.
2. Mash potatoes and put into a bowl. Add ¼ tsp turmeric powder, garam masala powder, ½ tbsp red chilli powder, remaining crushed fennel seeds, salt, dried mango powder, cashewnuts, raisins, 1 tbspcoriander leaves, green chillies and mix.
3. Divide dough into small equal portions. Shape each portion into a katori, stuff with potato mixture, gather the edges and seal and roll into a smooth ball.
4. Boil plenty of water in a deep non stick pan, add the stuffed balls and cook. When they start floating, drain them.
5. Meanwhile boil urad dal and chana dal with ginger, green chillies, ¼ tsp turmeric powder and salt till completely cooked. Mash well with a hand blender.
6. Heat ghee in a small non stick pan, add cumin seeds and when they change colour add remaining red chilli powder and mix. Add to the dal and mix well.
7. Heat sufficient oil in a kadai and deep fry the boiled stuffed batis till golden. Drain and break them. Put them in a serving bowl.

Nutrition Info