Pan Bati with Spiced Lentil Filling

Ingredients

• For the Pan Bati: For the Pan Bati:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 1 teaspoon salt 1 teaspoon salt
• Water, as needed Water, as needed
• Oil, for frying Oil, for frying
• For the Lentil Filling: For the Lentil Filling:
• 1 cup (200g) cooked lentils 1 cup (200g) cooked lentils
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• 2 tablespoons oil 2 tablespoons oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the whole wheat flour, yogurt, and salt for the Pan Bati. Gradually add water and knead until a soft and pliable dough is formed. Cover the dough and let it rest for 30 minutes.
2. 2.
   Meanwhile, prepare the lentil filling. Heat oil in a pan over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
3. 3.
   Add the cooked lentils, cumin powder, coriander powder, turmeric powder, and salt to the pan. Mix well and cook for 5-7 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
4. 4.
   Divide the dough into small portions and shape them into discs. Roll out each disc into a small circle.
5. 5.
   Place a spoonful of the lentil filling in the center of each circle. Fold the edges of the dough over the filling, sealing it completely.
6. 6.
   Heat oil in a pan over medium heat. Carefully place the stuffed bread discs in the pan and cook until golden brown and crispy on both sides.
7. 7.
   Remove the Pan Bati from the pan and drain excess oil on a paper towel.
8. 8.
   Serve hot with tamarind chutney or yogurt raita.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are cooked until they are soft but not mushy. This will help maintain the texture of the lentil filling.
• Yogurt — Use thick yogurt for the dough to achieve a soft and pliable consistency. If using plant-based yogurt, choose a variety that has a similar thickness.

Tips & Tricks

• For a spicier lentil filling, add a pinch of red chili powder or finely chopped green chilies.
• Experiment with different lentil varieties such as red lentils or split peas for a unique twist on the filling.
• Serve the Pan Bati with a side of mixed pickles for an extra burst of flavor.
• If you prefer a softer texture, you can steam the stuffed bread discs instead of pan-frying them.
• Leftover Pan Bati can be refrigerated and reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Pan Bati hot, either as a standalone dish or as part of a larger Indian meal. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Arrange the Pan Bati on a platter, showcasing their golden-brown crust. Place a small bowl of tamarind chutney or yogurt raita in the center for dipping.