Bati Chowkha

    1 hour 25 mins

    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.

    3 people made this

    Serves: 5 

    • For Bati
    • 4 cups wheat flour
    • Water as needed
    • Salt as needed
    • For Bati filling
    • 1 teaspoon soybean oil
    • 4 cups powdered arhar dal or pigeon beans
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon pepper powder
    • For Chowkha
    • 8 medium sized aloo or potatoes, boiled, peeled and cubed
    • 2 teaspoons ghee
    • 1 teaspoon jeera or cumin seeds
    • 4 green chillies, chopped
    • 1/2 teaspoon haldi or turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon coriander powder
    • Salt as needed
    • Coriander leaves, chopped for garnishing

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Bati filling:
    2. 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.
    3. Chowkha:
    4. In a bowl, mix the aloo with tomatoes.
    5. In a frying pan, heat ghee. Add jeera, green chillies, haldi, coriander and pepper powders. Stir until the cumin darkens into a browner color.
    6. 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.
    7. Bati:
    8. Mix flour with water and salt to make stiff dough. Set aside for 15-20 minutes. Make dough balls. Set aside
    9. Roll each dough ball into quarter inch thick spheres. Pinch the edge all around and wet.
    10. 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.
    11. 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.
    12. 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.

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    whats pigeon beans ???????????  -  02 Aug 2013