About this recipe:Bati Chowkha/Chokha is a North Indian special dish that is traditionally eaten by those who work in the farm lands. Now it has become a dish that North Indians, especially from UP love. Enjoy the warm and toasted batis with the chokha.
Heat a frying pan with oil. Add the dal, turmeric, coriander and pepper powders. Stir and fry. The color should remain brown and the texture should be powdery. Set aside.
In a bowl, mix the aloo with tomatoes.
In a frying pan, heat ghee. Add jeera, green chillies, haldi, coriander and pepper powders. Stir until the cumin darkens into a browner color.
Add the tomatoes and aloos. Mix and add salt. Stir just for a bit until the aloos turn light brown.Turn off the heat and put the lid on.
Mix flour with water and salt to make stiff dough. Set aside for 15-20 minutes. Make dough balls. Set aside
Roll each dough ball into quarter inch thick spheres. Pinch the edge all around and wet.
Place a ball of the filling in the center, and bring the wet edges together, covering the filling completely. Press together to seal. Roll between palms to smoothen.
Repeat for the rest of the dough balls.
Bake in a pre-heated oven for 10 minutes, then lower the oven temperature and bake another 20-25 minutes, till brown and cooked through.
If you want to use earthen stove, then heat it previously with coal. Place the batis on the hot coal and toast using a holder.