Bati Chokha Recepie

Bati Choka is a delicious Indian dish, especially popular in the states of Bihar and Jharkhand. It consists of roasted eggplant (baingan) mashed and mixed with spices, and often served with rice or roti (Indian bread). Here's a simple recipe for making Bati Choka:

Ingredients:

For Bati:

• 2 cups wheat flour

• 1/4 cup semolina (sooji)

• 1/4 cup clarified butter (ghee)
• Salt to taste
• Water, as needed

For Choka:

• 2 large eggplants (baingan/brinjal)

• 2 medium-sized tomatoes, finely chopped

• 2-3 green chilies, finely chopped

• 1 medium-sized onion, finely chopped

• 2-3 cloves garlic, minced

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to taste)

• Salt to taste

• 2 tablespoons mustard oil (or any cooking oil)

• Fresh cilantro leaves for garnish

Instructions:

Start by making the Bati:

1. In a mixing bowl, combine wheat flour, semolina, clarified butter (ghee), and salt.
2. Gradually add water and knead the mixture into a stiff dough.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
4. Preheat your oven to 350°F (180°C).
5. Divide the dough into small lemon-sized balls and shape them into round patties.
6. Place the patties on a baking tray and bake them in the preheated oven for about 30-35 minutes or until they turn golden brown and crispy. You can also roast them over a charcoal grill or in a preheated oven at 350°F (180°C) until they are cooked through and crispy on the outside.

While the Bati is baking, prepare the Choka:

1. Wash the eggplants and pierce them with a fork in several places.
2. Roast the eggplants directly over an open flame or on a gas stove until the skin is charred and the flesh is soft. Alternatively, you can roast them in a preheated oven at 400°F (200°C) for about 30-35 minutes.
3. Once roasted, allow the eggplants to cool slightly, then peel off the charred skin and discard it.
4. Mash the roasted eggplant flesh using a fork or potato masher until smooth. Set aside.
5. Heat mustard oil in a pan over medium heat. Add cumin seeds and let them splutter.
6. Add minced garlic and sauté until golden brown.
7. Add chopped onions and green chilies, and sauté until the onions turn translucent.
8. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the mixture is well combined.
9. Add the mashed eggplant to the pan and mix well with the onion-tomato mixture. Cook for a few more minutes until everything is heated through and well combined.
10. Remove from heat and transfer the Choka to a serving bowl.

To serve:

1. Place the baked Batis on a serving plate.
2. Garnish the Choka with fresh cilantro leaves.
3. Serve hot Bati with Choka and enjoy the delicious flavors!

Enjoy your homemade Bati Choka!

Posted by - Anchal Shalyaj Sharma