Stuffed potato Bati

This stuffed version of bati is not that popular in the restaurants of Rajasthan, but it is made at home quite often. I only used potatoes in the bati for this recipe, but you may also use green peas. Gram flour with spices or paneer stuffing.  Since this is a stuffed bread, you don't really need any accomplishments with it. A dollop of ghee on top does a superb job. I have served this bati with daal to my friends. You may have this bati for breakfast and may also serve it with fresh yogurt, pickles or with hot tea any time of the day.

Preparation time: 30 minute
Cooking time: 40 minutes
Servings: 4

Ingredients:

• 2 cups of whole wheat flour
• 2/3 cup of ghee plus additional for soaking at end
• Salt to taste

For stuffing:

• 2 potatoes, boiled and mashed
• 1/4 cup green peas boiled and mashed (optional )
• 1 green chili, chopped
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon dhanajeera powder (cumin-coriander powder)
• 1/4 teaspoon dry mango powder
• 1/2 teaspoon Garam masala
• 1 tablespoon fresh green coriander leaves, chopped
• Salt to taste

Directions:

1. Mix flour, ghee and salt. Rub the mixture until it resembles breadcrumbs. Add water and make a dough using approximately 3/4 cup of water.
2. For the stuffing, mix potatoes (if you are using green peas, then add peas too), all the spices including coriander leaves and chopped green chili. Preheat the oven to 400 degrees. Divide the dough into eight portions and shape them into small balls.
3. Stuff each ball with stuffing and roll them into balls again. Bake them in the preheated oven for about ten minutes. Lower the temperature to 375 degrees and continue to bake for another thirty to thirty five minutes .
4. Take out of the oven, press the bati lightly and soak in a bowl of ghee for at least one hour. Remove from the bowl before serving with dal. (Check the recipe for moong ni photrawali dal on my blog.)