Masala Stuffed Bafla Bati | Stuffed Bafla Bati Recipe
Stuffed Bafla Bati is a Rajasthani cuisine that is prepared with wheat flour and stuffed with potatoes. The dish is easy to prepare and requires no special ingredients, yet, it tastes delicious.
Our version of Stuffed Bafla Bati will give you a combined taste of Kachori, Samosa, and Bati altogether. Try this recipe to make a healthy breakfast or meal.
Let’s start with ingredients!
Ingredients required for Stuffed Bafla Bati:
We have divided the ingredients into 4 categories below:
For Bafla dough:
Whole wheat flour - 2 cup (300 gram)
Curd -¼ cup
Salt - ½ tsp
Sugar -½ tsp
Baking soda - ¼ tsp
Carom seeds - ¼ tsp
Ghee - 1 tsp
For Aloo Stuffing:
Ghee - 1 tsp
Cumin seeds -¼ tsp
Ginger Paste - ½ tsp
Green Chilli - 2 chopped
Boiled Potatoes - 2 (200 grams)
Salt - ½ tsp
Turmeric - ¼ tsp
Dhania (coriander) Powder - ½ tsp
Red chili powder-½ tsp
Dry Mango Powder (Amchur) - ¼ tsp
Green coriander - ½ tsp
For green peas Stuffing:
Ghee - 1 tsp
Cumin seeds -¼ tsp
Ginger Paste - ½ tsp
Green Chilli - 1 chopped
Green Peas - 1 cup, coarsely ground
Salt - ½ tsp
Turmeric - ¼ tsp
Dhania (coriander) Powder - ½ tsp
Red chili powder-½ tsp
Dry Mango Powder (Amchur) - ¼ tsp
Green coriander - ½ tsp
For Shallow frying:
Desi Ghee - 4 tbsp
How To make Stuffed Bafla Bati?
Let’s start by making dough, take 2 cups of Wheat flour, ¼ cup of curd, ½ tsp of sugar, ½ tsp of salt (as per your taste), ¼ tsp of baking soda, ¼ tsp of ajwain (carom seeds), and mix well.
Suggestion: Add ajwain (carom seeds) after crushing them with hands.
Add 1 tsp of ghee in the flour and knead the dough by adding water gradually. Prepare a smooth dough similar to the one used for making Roti.
Apply a little ghee in your hands and knead the dough again. This way our dough will be smooth. For making dough, we will use ¾ cup of water. After kneading, leave the dough for 20 minutes to get set.
Prepare the stuffing of masala Bati:
[Potatoes Stuffing]
Add ghee in a pan. Once heated, add ¼ tsp of jeera, ½ tsp of ginger paste, 1 or 2 finely chopped green chilli, and 2 boiled potatoes (mash them before adding).
Suggestion: Keep the flame medium to avoid the burning of masala.
Add less than 1/2 tsp of salt, 1/4 tsp of turmeric powder, 1/2 tsp of coriander powder (Dhania Powder), 1/2 tsp of red chilli powder, 1/4 tsp of amchur powder (dry mango powder), and little amount of green coriander (Hara Dhania).
Saute the potatoes with the masala. We want properly mashed potatoes for stuffing so mash them properly. Once the stuffing is ready, take it out and let it cool down.
Our potato stuffing is ready, the process making of Matar (Pea) stuffing is also similar.
[Matar Stuffing]
Put 1 tsp of ghee in the pan, add ¼ tsp of jeera, ½ tsp of green chilli (finely chopped), ½ tsp of grated ginger, 1 cup of coarsely ground peas, ¼ tsp of turmeric powder, ½ tsp of Dhania powder, less than ½ tsp of salt, ½ tsp of red chilli powder, and ½ tsp of amchur.
Saute the peas with the masala on medium heat. After 2-3 minutes, Matar stuffing will be ready. In the end, add a little amount of green coriander.
Either use potatoes and peas stuffing separately or together, the decision is yours to make.
[After 20 minutes]
Apply a little ghee in your hand and knead the dough again. Next, make small balls of the dough. The ball’s size should be enough to take the shape of the Bati.
Now take a ball and press it in a circular motion with your fingers to flatten it out in the shape of a shallow bowl. Add 1-2 tsp of any stuffing (potato, peas, or mix) in the center of the dough. And close the mouth of the dough by collecting the corners and pinching it at the top.
Gently roll and press the ball around your palms to give them Bati shape. Repeat the same procedure for the remaining Batis. Once done follow the next step.
Traditionally, Bafla is boiled in the water where they puff and bounce. We will steam the Bafla instead of boiling otherwise their stuffing will burst out.
For steaming, take a big utensil where a plate-like sieve can fit. Add 2 to 2.5 cups of water in the big utensil and apply ghee on the sieve. The ghee will prevent the sticking of Bati in the sieve.
Place Bati in the sieve while applying ghee at the bottom of the Bati. Put some space between them as the Bati will puff up and enlarge when we steam them.
Once the water in the cooking vessel starts boiling, place the sieve in the container and cover it with a lid. Keep the flame high for approximately 2 minutes. Steam the Bafla on a medium flame for 15 mins.
(Lower the flame after 2 minutes)
[After 15 minutes]
The Bafle are well cooked and puffed. Close the flame, take them out, and leave them to cool down. Once they cool down, we will fry the Bafla to make them crispy.
Heat the pan, add 2 tsp of ghee, and the flame should be medium. Take Bafla and press them with your hands to flatten them. The Bafle will be crispier with little cracks.
Place them in the pan and let them turn brown from below. Flip them after 4-5 minutes. All in all, crisp them from both sides for at least 10 minutes. Once they turn brown from both sides take them out on a plate.
Masala Stuffed Bafla Batis are ready to be served. From the surface, they look crunchy, and inside they are filled with tasty stuffings. Have them with chutney, dal, tea, or whatever you like.
Prepare this tasty dish and enjoy it with your family and friends.
Happy meal!
ऐसे बाफले,जो बाफले के साथ कचौरी समोसे का स्वाद दें । Stuffed Bafla Bati | Bafla Bati banane ki vidhi
ऐसे बाफले,जो बाफले के साथ कचौरी समोसे का स्वाद दें । Stuffed Bafla Bati | Bafla Bati banane ki vidhi https://www.youtube.com https://nishamadhulika.com
Tags
- dal bati
- bafla recipe
- Masala Stuffed Bafla Bati
- Stuffed Bafla Bati Recipe
- Stuffed Bafla Bati
- Bafla Bati
- Stuffed Bati
- Bafla bati banane ki vidhi
- masala bati
- bafla bati ki recipe
Categories
- Snacks Recipes
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- School Tiffin Recipe
- Kachori Recipe
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