Pune ke Baingan ~ A No-Brinjal Recipe of Stuffed Rotis with Tara Dakliya

by on December 15, 2016

Enjoy this brinjal shaped delicacy from the kitchen of Tara Dakliya who says, When we cook, the food gets infused with the vibrations of the positive and loving thoughts we have.”
Known as ‘Pune ke baingan’, here is a healthy Maharashtrian snack of rotis stuffed with the paste of channa dal. Rolled to look like brinjals (thus the name), this dish is pleasing to the eye and delicious to the palate.
Pune ke Baingan


To tweak this into an ideal recipe during the Jain Paryushan festival, simply use dried curry leaves instead of the fresh ones and replace the green chillies with chilli powder.

For the stuffing:

  • Channa dal: 1 cup
  • Oil: 2 tbsp
  • Chilli powder: ½ tsp
  • Cumin powder: ¼ tsp
  • Turmeric powder: a pinch
  • Asafoetida powder: a pinch
  • Salt to taste

For the rotis:

  • Wheat flour: 2 cups
  • Oil: 2 tbsp
  • Salt to taste

For the tempering:

  • Oil: 1 tbsp
  • Green chillies: 2; slit
  • Mustard seeds: ¼ tsp
  • Cumin seeds: ¼ tsp
  • Poppy seeds (khus khus): ¼ tsp
  • Chilli powder: ½ tsp
  • Turmeric powder: a pinch
  • Salt to taste
  • A few curry leaves

For the garnish:

  • Copra (dried coconut): 1 tbsp; grated
  • Coriander leaves: 1 tbsp; chopped


For the stuffing:

  1. Wash and soak the channa dal overnight.
  2. In the morning, strain and discard the water.
  3. Now, grind the dal into a paste but not too fine, adding a few drops of water while grinding.
  4. Transfer the mixture to a plate.
  5. Add the oil and spices: salt, chilli powder, turmeric, cumin powder and asafoetida.
  6. Mix well and set this stuffing aside.

For the rotis:

  1. For the rotis, add the oil and salt to the wheat flour.
  2. Now, knead it well, adding water as required. The dough should be stiff.
  3. Roll out the dough into thick rotis of 5-inch diameter.
  4. Add a little stuffing and fold into the shape of brinjals.
  5. Steam for 15-20 minutes until well cooked. You can poke them with a fork to check if they are cooked.
  6. Allow the steamed rolls to cool.
  7. Now, cut them into pieces like thick burfis.

For the tempering:

  1. Heat the oil for the tempering.
  2. Add the mustard seeds; as they begin to pop, add the cumin seeds, poppy seeds, green chilli and curry leaves.
  3. Immediately add the salt, chilli powder and turmeric powder and add the rolls.
  4. Stir gently for 2-3 minutes.
  5. Switch off the flame and garnish with copra and coriander leaves.

These can be served as a snack. Taraji’s family enjoys them with plain kadhi.
Photo Courtesy: Harmony Magazine

Part-1 of this post is an interview with the Sallekhana specialist Tara Dakliya, who lives in Jalgaon.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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