For the dough

* Whole wheat four, 2 cups
* Sesame seeds, 2 tbsps
* Jeera, 1 tbsp
* Grated beetroot, 1 cup
* Salt, 1/2 tsp
* Water, as required to make chapati consistency dough

For the stuffing

* Cumin seeds, 1/4 tbsp
* Paneer, 50 gms
* Carrot, 1
* Capsicum, 1
* Soya chunks, 10 to 15
* Broccoli, 50 gms
* Onion, 50 gms
* Ginger garlic paste, 1 tbsp
* Chilli powder, 1/2 tbsp
* Dhaniya powder, 1/4 tbsp
* Salt, as per taste
* Oil, 1 tbsp

Method

* Mix the whole wheat flour, sesame seeds, jeera, grated beetroot and salt into the dough and refrigerate for 10 to 15 minutes.

* For the vegetable stuffing — heat oil, add cumin seeds, ginger garlic paste and stir-fry the vegetables with all the dry ingredients for five to 10 minutes. Once all the ingredients are half cooked, let it cool for a few minutes.

* Make small balls of the dough and fill the vegetables and seal. Pre-heat the oven at 220 degrees celsius and bake the batis for 20 to 25 minutes. Keep a watch on the baking after 15 to 20 minutes. The batis are done once the colour changes to golden brown.

* You can also add any other vegetables of your choice, but ensure that they are steamed or stir-fried.