Stuffed bati chaat Recipe

Stuffed bati chaat is a popular street food from Rajasthan, India. It is made by stuffing a mixture of spiced lentils and spices into a deep-fried dough ball called bati. The bati is then topped with tangy tamarind chutney, yogurt, and a variety of crunchy toppings like sev, chopped onions, and coriander leaves. This chaat is a perfect combination of flavors and textures, with the crispy bati, creamy yogurt, and tangy chutney creating a delightful explosion of taste in every bite.

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Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Stuffed bati chaat
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ingredients serve

Ingredients for Stuffed bati chaat Recipe

  • 1/4 cup Soaked And Boiled Lentils
  • 1/4 cup Mashed Potatoes
  • 0.06 cup Chopped Onions
  • 1/2 Green Chilies, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Red Chili Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • as per your need Oil For Deep Frying
  • as needed Tamarind Chutney
  • as per your need Yogurt
  • as needed Sev
  • as per your need Chopped Onions
  • as needed Coriander Leaves For Garnish

Directions: Stuffed Bati Chaat Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together soaked and boiled lentils, mashed potatoes, chopped onions, green chilies, ginger-garlic paste, and spices like cumin powder, coriander powder, red chili powder, and garam masala.
  • STEP 2.Take small portions of the mixture and shape them into small balls.
  • STEP 3.Heat oil in a deep pan and deep fry the bati until golden brown and crispy.
  • STEP 4.Once the bati is fried, make a small hole in the center and stuff it with the lentil mixture.
  • STEP 5.Top the stuffed bati with tamarind chutney, yogurt, sev, chopped onions, and coriander leaves.
  • STEP 6.Serve the stuffed bati chaat immediately and enjoy the burst of flavors.

Cooking Tips

  • Make sure the lentils are soaked and boiled until they are soft and easily mashable.
  • You can adjust the spice levels according to your preference by adding more or less chili powder.
  • For a healthier version, you can bake the bati instead of deep frying them.
  • You can also add other toppings like chopped tomatoes, pomegranate seeds, or mint chutney for added freshness.

Storage and Serving

  • Stuffed bati chaat is best served immediately after preparation to enjoy the crispy texture.
  • If you have any leftover bati, store them in an airtight container at room temperature for up to 2 days.
  • Reheat the bati in a preheated oven or toaster oven for a few minutes before serving to regain the crispiness.
  • Do not refrigerate the bati as it will make them soggy.
Nutrition
value
383
calories per serving
18 g Fat13 g Protein43 g Carbs8 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    13g
  • Carbs
    43g
  • Fiber
    8g

MacroNutrients

  • Carbs
    43g
  • Protein
    13g
  • Fiber
    8g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    155mg
  • Iron
    6mg
  • Vitamin A
    173mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    48mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    168mg
  • Manganese
    2mg
  • Phosphorus
    273mg
  • Selenium
    23mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp