Rajasthani food Recipe of Mawa and aloo Bati ~ Recipes

Rajasthani cuisine offer varieties of Bati. Flavors so unique and enhance healthy diet for Rajasthani foody people. Combinations of bati promote relish flavors like aloo bati, Mawa bati, Aloo Mater bati. Compose more natural and unique diet of per day meal. In last blog explain full recipe of plain bati and barley masalabati. All steps are so simple, practically try at home and prepare these two bati. Today we talk about stuff bati’s which specialty of occasion and festival’s Of Rajasthan cuisine. Rajasthani always follows the slogan of “khao or khilao”. Always organize small get together for dearones and prepare Kachi Rasoi by following Rajasthani Food recipe. Rajasthani called the phase of “kachi rasoi”, when decided this type of menu.

Today talk about some stuff bati’s like aloo bati and mawa bati. Both stuffing’s are different one made of potato veggie and another made of Mawa. Let’s understand these two stuffing are good for health.

Potato Stuffing: Potato is the good source of fiber, help to reduce the weight and fill the tummy for longer period. Basically, fiber protect from heart disease and maintain sugar and cholesterol level in control. It works as antioxidants and promote the vitamin which help for proper functioning of the body. When eating small size of potato, a day be a part of healthy diet and doesn’t increase cardiometabolic risk. Those patients suffer from diabetics, heart disease and stoke eat steamed or baked potato. Remind that in preparation add less amount of salt this can prove by one study called as Pennsylvania.

Mawa Stuffing: Mawa is good source of strengthening bones and teeth because it contains rich calcium content. When combine with dry fruits enhance more nutrient and healthy diet. In previous blog I explain all pros and cos of Mawa. Also explain how Mawa prepare at home.

1. Rajasthani Food Recipe OF Aloo Bati

Ingredients for dough

2 bowl of wheat flour

3 table spoons of ghee (moan)

Salt according to taste

½ tea spoon of Meetha Soda

1 glass of warm water

250 grams of ghee for greasing

Preparations

Preparation for preparing Dough

Take one deep plate, add wheat flour, salt and Meetha soda. Mix well with your hands. After that make one hole at the middle of the flour and add ghee. With the help of hands mix ghee properly so every part of the flour absorbs the ghee moisture. Then, take small- small amount of water and prepare dough. Knead properly so it maintains the elasticity. After proper dough prepare cover with lid and leave the rest for 15 minutes, so dough maintain proper shape. Now in 15 minutes prepare stuffing.

Note: Don’t put whole water together. Otherwise, dough doesn’t take proper texture.

Ingredients of stuffing

4 medium size potato

1 pinch of Hing

½ table spoon of vegetable oil

Small amount of coriander leaves

Dry Spicy

1 table spoon of red chilli powder

1 table spoon of coarse grated coriander powder

½ table spoon of Black salt

½ table spoon of dry spinach powder

Salt according to taste

Standing Masala

1 tea spoon of black pepper

1 to 2 grated cloves

1 table spoon of aniseeds

Preparations

Preparation of boiling the aloo

Take 4 aloo, wash it so all the sand removes it and cut into 2 pieces. Take pressure cooker, add 3 glasses of water and cut aloo. Then cover with pressure cooker lid and put in high flame. Take 3 whistle of pressure cooker and close the flame. After 5 to 10 minutes all pressure removes, open the lid, rest 5 minutes for cool down, then peel it and mash it with your hands or masher.

Preparation for Tadkka

Take one pan, put in high flame, add ½ table spoon of oil and wait for warm. After warm, add Hing and aniseeds. Cracking sound hear then close the flame. Then add mashed potato and all dry and standing spices. Mix well using spoon. Add, finely chopped coriander leaves. Now stuffing is ready.

Note: Small amount of oil provide binding to stuffing and leave the raw texture of aniseeds and Hing.

Preparation of filling the stuffing

Take dough and make small- small balls. By Pressing with hands make small puri. Fill 2 table spoon of aloo stuffing on puri. Catch all the puri edges with fingers and make ball shape. These steps follow for all the balls.

Note: When stuff the bati don’t overflow the stuffing. At the time of baking, tear it.

Preparation of baking

Take oven, put in high flame for pre heated. After preheated, slow down the flame, add all the stuff bati. Then cover with lid and after 5 to 10 minutes bati color change white means, your bati is preheated well. Now change the side and same process follow. This same process follows until it takes proper color of baked means golden brown. After proper baked bati, add 1 or 2 table spoons of ghee on the top of the bati. So, when eat open all the pours of taste.

Note: If anyone who do dieting, skip the last step of filling ghee. They eat without ghee.

2. Rajasthan Food recipe of Mawa Bati

Mawa Stuffing

Ingredients

1 bowl of mawa

1spoon of nutmeg powder

1 big cardamom

250 grams of ghee for greasing

1 table spoon of small cardamom powder

5 table spoons of grated sugar (Bura)

3 to 4 fine chopped almonds, Kaju and pista

1 table spoon of ghee

Dough For Bati

Ingredients

2 bowl of wheat flour

3 table spoons of ghee

½ table spoon of Meetha Soda

1 glass of warm water

Vegetable oil for fry

Preparations

Preparation of stuffing

Take one pan, add ghee and warm it. After that add mawa, big cardamon seeds and cook it. So, when cooked flavor of big cardamon come in the mawa. When mawa take light brown color add small cardamom powder, nutmeg powder and chopped dry fruits. Mix well and leave from the flame. Rest it until the temperature cool down. After cool add grated sugar and mix well.

Note: When sugar added in hot, it leaves the sugar syrup and doesn’t provide proper stuffing.

Preparation of preparing Dough

Take one deep plate, add ghee in the middle of the flour and soda, mix well. Using warm water prepare knead dough.

Preparation of filling the stuffing

Note: When stuff the bati don’t overflow the stuffing. At the time of baking, tear it.

Preparation for fry the bati

Take one pan, add oil for fry the bati. Wait for warm the oil, when temperature goes high, put ball of bati and slow the flame. Fry until it takes golden brown color. Leave it from the oil and wait for cool. After cooling put one hole on top of the bati and add 1 table spoon of ghee. If want to skip this step so you can skip it. But, its present real value of Rajasthani dish.

Conclusion:

In this blog talk about various types of bati which show the culture of Rajasthan. Next spark on question of is Mawa and aloo bati good for health. Later talk about Rajasthani Food recipe of these two bati. Try at home and share your experience by writing comments.

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