Receipes of Pratapgarh

Masala Batti
Aam Raas Ki Bundi
Khajle Ki Pudi

Preparation Time : 10 mins Cooking Time : 45 mins

Ingredients for Batti :
1 cup wheat flour (Atta)
½ cup rawa
4 teaspoon melted ghee
1 teaspoon milk
Salt as per taste

Ingredients for the masala stuffing :
1 cup green peas ( matter) boiled and crushed
½ teaspoon jeera
½ teaspoon hing
½ teaspoon ginger and greem chill paste
¼ teaspoon chilli powder
1 teaspoon dhaniya powder
1.5 teaspoon oil
Salt as per taste

Ingredients for serving : (Optional)
Melted ghee
Dal
Churma Ladu

Procedure :
Combine all the ingredients of the batti and knead into a firm dough using milk. Knead well for 5 to 7 mins and then divide the dough into 10 equal parts . Cover it with muslin cloth and keep aside.

For the stuffing, heat the oil in a pan and add jeera and hing. When the jeera crackles ass green peas, ginger, green chilli powder, dhaniya powder and salt. Cook for 2-3 mins and allow the stuffing to cool completely. Dviide the stuffing into 10 equal parts and keep aside.

Roll each dough part into a circle of 1.5 inch diameter and place 1 portion of the stuffing in the center and then roll it around with the dough. Make the dough into a ball with stuffing inside. Seal the ends tightly and roll properly to flatten the surfaces. Boil water in a large vessel and drop the battis into the boiling water. Cook the battis then for 15 minute over a high flame in an oven,

Serve the battis with meted ghee.

Contributed by: Mrs. Smita Doshi

Ingredients :
1/2 kg Besan (Thoda Jada pisa hua)
1 Katori or 100 gms Mango pulp ( Aam raas) ( The mango pulp should be little sour)
750 gms sugar
250 ml water for making chasni
Ghee for frying

Procedure :
Make Ek taar ke chasni from the sugar. Add the mango pulp to the besan and with water make a solution ( ghol). The solution should be like one made for pakodas.
Take a deep pan and pour ghee into it for frying the bundi. Once the ghee is heated pour the solution ( ghol) in the pan through jhara so that you get small round bundis falling in for frying. Fry the bundis till they are brownish in colour. Once they are brown remove them, shed the excess ghe and pour into the vessen having the chasni. Remove the bundis form the chasni in few minutes and spread then in a plate. Sprinkle Badam, Kishmis, Charoli and Elaichi for taste and decoration.

Contributed by: Mrs. Sushila Palvia

Ingredients :
½ kg wheat flour (Atta) (The flour must be from white wheat)
100 gm maida
1 teaspoon salt
25 gm oil for mixing in the flour
Oil for frying the pudi

Procedure :
Mix the oil and salt in the flour and knead well into a dough. Leave the dough as it is for an hour. After an hour add oil, water and make the dough like we make for making rotis. Make a moti loi from the dough and place it on an inverted thali or parat. Spread the loi into a round shape like roti . Apply oil and water on your palms while spreading the roti. Make few holes with your fingers in the roti and lift it with both hands. Keep rotating the roti and place in the deep pan with ghee for frying.

Once fried serve with amachur and chane aki daal.

Contributed by: Mrs. Sushila Palvia