HEALTHY RECIPE : STUFF VEG RAVA(SOJI)BATI WITH SPICY CURD

HEALTHY RECIPE : STUFF VEG RAVA(SOJI)BATI WITH SPICY CURD

FOR BATI :

2 CUP RAVA - SOJI

1 CUP WHEAT FLOUR

3 TBSP. GHEE

SALT AS PER TEST

FOR STUFFING :

50 GRAM PANEER 

3 CUBE CHEESE 

1/2 CUP BOILED GREEN PEAS 

1/2 CUP GRATED CARROT

1/2 CUP CAPSICUM - FINELY CHOPPED

1/4 CUP TOMATO -CHOPPED

1/4 CUP ONION - CHOPPED

1/2 CUP SPINACH - CHOPPED

1 TBSP. GINGER GARLIC PASTE

1 TSP. CUMIN SEEDS

PINCH MUSTARD SEEDS

1 1/2 TBSP. OIL

PINCH ASAFOETIDA 

FOR SPICY CURD :

500 ML. FRESH CURD

1 TSP. RED CHILLY POWDER

SALT AS PER TASTE

1 CUP PINEAPPLE - FINELY CHOPPED

2-3 TBSP. CORIANDER - CHOPPED

SWEET CHUTNEY

1 CUBE CHEESE 

*MAKING DOUGH :

TAKE A MIXING BOWL AND MIX THE SOJI, WHEAT FLOUR GHEE AND SALT IN IT.
KNEAD THE SOFT DOUGH WITH REQUIRE WATER.
KEEP ASIDE

*STUFFING TEMPER:

HEAT A OIL IN A PAN. ADD CUMIN SEEDS AND MUSTARD SEEDS. 
WHEN THEY CRACKLE ADD PINCH ASAFOETIDA CHOPPED ONION AND SAUTE TILL COOK OVER SLOW FLAME.
THEN ADD SPINACH, GRATED CARROT AND CHOPPED TOMATO.
MIX WELL AND SAUTE FOR 2 MINUTES.
THEN ADD CHEESE, PANEER, SALT AND GINGER - CHILLY PASTE AND MIX WELL TOGETHER.
THEN REMOVE FROM FLAME.
KEEP ASIDE.

*FOR SPICY CURD : 

CHURN THE CURD IN A BOWL.
ADD RED CHILLY POWDER, SALT, CHOPPED PINEAPPLE, CHOPPED CORIANDER AND PINCH SUGAR IF YOU LIKE. 
MIX WELL.

*MAKING BATI :

DIVIDE THE DOUGH INTO EQUAL PORTIONS.
TAKE ON PORTION AND MAKE PURI AND STUFF THE 2 TBSP. OF STUFFING IN IT. 
READY THE REST OF BATI  REPEAT WITH THIS PROCESS.
MAKE A BALL SHAPE FROM IT. 
PRESS SLIGHTLY OVER IT.
GREASE THE IDLY STAND WITH OIL AND PUT THE BATI IN A IDLY STAND. 
STEAM THE BATI IN A STEAMER TILL COOK.

*SERVING : 

PUT THE BATI IN A SPICY CURD. REST FOR HALF AN HOUR.
THEN SERVE THE BATI IN A SERVING PLATE. 
POUR THE REST OF CURD OVER IT.
THEN POUR THE SWEET CHUTNEY OVER IT. 
SPRINKLE THE RED CHILLY POWDER AND CHOPPED CORIANDER. 
GARNISH WITH SHREDDED CHEESE. 
STUFF VEG RAVA(SOJI)BATI WITH SPICY CURD IS READY TO TASTE.