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Recipe
Pan Bati with Spiced Lentil Filling
Savory Lentil-Stuffed Pan Bati: A Delightful Indian Culinary Experience
4.7 out of 5
Indulge in the flavors of Indian cuisine with this authentic recipe for Pan Bati. This dish features crispy and fluffy pan-fried bread, filled with a spiced lentil mixture, creating a delightful combination of textures and aromas.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if yogurt is substituted with plant-based yogurt), Dairy-free (if yogurt is substituted with plant-based yogurt), High-fiber, Nut-free
Allergens
Wheat
Not suitable for
Gluten-free (due to the use of wheat flour)
Ingredients
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For the Pan Bati: For the Pan Bati:
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2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
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1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
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1 teaspoon salt 1 teaspoon salt
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Water, as needed Water, as needed
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Oil, for frying Oil, for frying
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For the Lentil Filling: For the Lentil Filling:
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1 cup (200g) cooked lentils 1 cup (200g) cooked lentils
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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Salt, to taste Salt, to taste
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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
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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.
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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.
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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.
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4.Divide the dough into small portions and shape them into discs. Roll out each disc into a small circle.
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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.
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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.
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7.Remove the Pan Bati from the pan and drain excess oil on a paper towel.
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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.
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