Palak Paneer Dal Bati

Name: Palak Paneer Dal Bati
Total time: 18000 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cup wheat flour; 1 cup semolina; 1/2 cup besan; 100 gm desi ghee; 1/2 tea spoon ajwain; 1/2 tea spoon baking soda; 1/2 TSP salt (as per taste); as required Warm water to Knead dough; 200 gm grated paneer; 150 gm spinach finely chopped; 1 onion finely chopped; 1 TSP ghee; 1/2 tea spoon cumin seed; Pinch hing; 1 tea spoon red chilli powder; 1/2 tea spoon garam masala; 1/4 tea spoon turmeric powder; 1/3 tea spoon coriander powder; 1/3 tea spoon dry mango powder; as per taste Salt; 100 gm tuvar dal; 50 gm black urad dal; 50 gm mung daal/ green gram dal; 30 gram chana daal/bengal gram dal; 30 gram masoor daal /pink lentis; 1-1/2 serving spoon desi ghee; 1 tsp jeera/ cumin seed; 1/2 tea spoon musterd; 3-4 laung; 2-3 dry red chilli

Flora's Kitchen @cook_7426827

Vadodara

Taste of traditional Rajasthan
#Boxweek6

Flora's Kitchen @cook_7426827

Vadodara

Taste of traditional Rajasthan
#Boxweek6

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Ingredients

1.5 hr

6 servings

Ingredients for baati
4 cupwheat flour
1 cupsemolina
1/2 cupbesan
100 gmdesi ghee
1/2 tea spoonajwain
1/2 tea spoonbaking soda
1/2 TSPsalt (as per taste)
as required Warm water to Knead dough
Ingredients for bati stuffing
200 gmgrated paneer
150 gmspinach finely chopped
1onion finely chopped
1 TSPghee
1/2 tea spooncumin seed
Pinchhing
1 tea spoonred chilli powder
1/2 tea spoongaram masala
1/4 tea spoonturmeric powder
1/3 tea spooncoriander powder
1/3 tea spoondry mango powder
as per taste Salt
Ingredients for dal
100 gmtuvar dal
50 gmblack urad dal
50 gmmung daal/ green gram dal
30 gramchana daal/bengal gram dal
30 grammasoor daal /pink lentis
1-1/2 serving spoondesi ghee
1 tspjeera/ cumin seed
1/2 tea spoonmusterd
3-4laung
2-3dry red chilli
1 tspgarlic paste /finely chopped
1 tspginger paste /finely chopped
1 tspgreen chilli paste /finely chopped
1onion finely chopped
2tomato finely chopped
1 tspred chilli powder
1/2 TSPturmeric powder
1 TSPcoriander powder
1 tspdry mango powder /lemon juice
Pinchhing
as neededWater

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Steps

1.5 hr

1

Firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee.
2

Mix well making sure the dough is moist add water as required and knead the dough.
3

Knead to the slightly soft dough take rest for 30 min
4

For stuffing preparation
Take a kadai add 1tsp ghee add jeera and hing add onion saute well add grated/crushed paneer and spinach mix well add spices in to salt as per requirement saute for 5-6 min and tranfer in plate and cool.down stuffing masal
5

Baati with stuffing process
After 30 min rest of dough make medium size ball and add stuffing in to and cover with dough
6

Boiling bati process
Take one patila with half full of water add slight turmeric and salt when boiling water boil one by one bati in patila and boil for 5-7 min and when boil bati come out uper then remove from hot water
7

Bake bati preparation
After boil bati take cool down temperature start OTG 15 min preheated put 7-8 baati in OTG /baati cooker also bake for 20-30 min 200 temperature both side
8

For daal method
Wash all dal for 3-4 times and boil in pressure cooked with add salt and turmeric with few drop of oil and 2-3 whistle of pressure cooker
9

Daal tadka method
Take a one pan for tadka add 1 serving spoon desi ghee and cumin sees, musterd seed pinch of hing add long, dry red chilli, garlic ginger pasted and green chilli paste saute well now add onion again saute then add tomato and saute well 5-10 min now add some water and boil 2-3 min then tadka add in boil daal add salt as per taste and finally add lemon juice garnish with fresh coriander you bati daal ready to served
10

Daal bati Served with garlic chutney, churma ladoo, masala chhadh and lots of ghee