Grilled battis served with cheesy mashed potatoes and sweet tomtato chutney.

Recipe Ingredients: For the battis Wholewheat flour 200g Salt ½tsp Oil 2tsp For the stuffings 1. chicken mince 200g chopped ginger 1tsp chopped garlic 1tsp salt to taste crushed black pepper ½ tsp oil 1tsp mixed herbs ½ tsp peas 1 cup chopped ginger 1tsp chopped garlic 1tsp chopped green chillies 1tsp chopped onions 2tbsp salt to taste crushed black pepper ½ tsp oil 2tsp For the mashed potatoes: Potatoes 250g Butter 50g Cheese 50g Salt to taste Crushed black pepper ½ tsp Chopped parsley 1tsp For the red chutney: Tomatoes 200g Sugar 100g Mix of nigella, aniseed, cumin ½tsp Red chilli powder tsp Salt to taste Vinegar 1tbsp Recipe Method: Mix the oil & salt in the flour and knead into a smooth dough with lukewarm water. Let stand for sometime. For stuffing 1, heat oil add the ginger and garlic and saute for a minute. Add the chicken mince and cook for 3—4 minutes. Add the pepper, mixed herbs and adjust the seasoning. For stuffing 2, heat oil add the chopped onions and saute for 2—3 minutes. Add the chopped ginger, garlic and saute for a minute .Add the peas, salt and pepper and 2tsp water. Cover and cook till the peas are tender. When cooked, mash the peas and cool. For the mashed potatoes, peel the potatoes and cut into chunks. Put the potatoes to boil with a little water . when done, drain the potatoes and mash well. Heat the butter and add the potatoes. Cook for a while to get the potatoes creamy. Add the cheese, salt and black pepper and cook for another minute. Add the chopped parsley. For the red chutney — chop the tomatoes coarsely. Heat the oil, add the spices, add tomatoes, sugar, red chilli powder and allow to cook till the tomatoes are lightly tender but do not leave the skin. Add vinegar,salt and pepper and cook over slow flame till it acquires a glazed look. For the baatis — knead the dough for another minute and divide into six balls. Stuff three balls with stuffing 1 and the remaining with stuffing 2. Cook over glowing coals till the outer crust is lightly browned and the baatis are firm to touch. To serve — assemble the baatis on a plate with the mashed potatoes on one side topped with a dullop of red chutney.




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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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