Peas Stuffed Jowar Baatis are a super snacks if you ask me. The benefits of Jowar are amazing and if you can’t eat bhakris you can definately eat these lovely baatis.
These beautiful baked baatis are just amazing in texture and the pumpkin puree keeps it moist too. They are nice and flaky and you can easily dip them in chutney and enjoy. My whole family loved these Peas Stuffed Jowar Baatis and now I am asked to make these again. Well I am myself waiting to try these again. Also If you want to skip peas just make simple Jowar baatis with cheese and paneer and you would fall in love with jowar flour.
Trust me out of all the millets, I am a huge fan on Jowar. Also I was so excited to try this recipe rich on protein and fibre and of course taste that I went ahead to make some homemade tomato sauce to go with this. Oh! You can only love these beauties. If you want you can increase the quanity of ghee while kneading but I felt it was enough to make it work well.
You must check out these Jowar recipes here.
Another thing is that these baatis can also be taken a peas baked kachori which is gluten free too. If you want you can try wheat flour but I still have my heart for Jowar Flour. Jowar is not only digestive, its a rich source of protein, good for blood sugar and also helps in improving immunity. You must try to incultacte this grain in your and family’s diet.
Peas Stuffed Jowar Baatis
Ingredients
- 1 cup Peas
- 2 cloves Garlic
- 1 tbsp Ginger
- 1 Green Chilli
- 1 tsp Cumin Seeds
- 1 tsp Asafoetida
- 1 Onions Chopped
- 1 tsp Cumin Powder
- 1 tsp Dry Mango Powder
- 1/4 tsp Garam Masala
- 1 tbsp Lemon Juice
- 2 tbsp Coriander Leaves
- 1 1/4 cup Jowar Flour
- 1 tsp Salt
- 1/4 tsp Turmeric Powder
- 1 tsp Carrom Seeds
- 2 tbsp Ghee
- 1/2 cup Boiled Pumpkin Puree
- 2 tbsp Yoghurt
- 1 tbsp Grated Cheese
- 1 tbsp Sesame Seeds
- 1 tbsp Oil
Instructions
Make a paste of peas, ginger, garlic and green chilli and keep aside.
Heat oil and add cumin and asafoetida for the tempering and then saute onions and then add the peas paste.
Cook this for good 5 to 7 min on slow flame till the peas are done nicely.
Add the masalas like cumin powder, garam masala, dry mango and mix it nicely.
At the end add lemon juice and chopped coriander and let this cool.
In a separate bowl mix jowar flour with ghee, carrom seeds, salt, turmeric and with your palm and fingers mix it nicely.
Now gradually mix the pumpkin puree and and the yoghurt and knead it nicely.
It should be a nice sturdy dough not too wet not dry.
Now cover this dough and let it sit for 10 to 15 mins.
Then make smalls balls and make a hollow and fill up the peas paste with grated cheese and close the baati. Put some sesame seeds on top of the baati.
Now preheat the over for 10 mins at 180 degrees and bake then bake for 10 mins one side and the flip it over and bake on the other side too for 10 mins.
So total 20 mins baking and then let it sit in oven for some more time and then take it out and serve with chutney or dal of choice.
We eat it like snacks so works great for us with chutney.