Baati Recipe

Ingredients:

For Baati:

• 2 cups whole wheat flour (atta)
• 1/2 cup semolina (sooji/rava)
• 1/2 cup ghee or clarified butter
• 1 teaspoon carom seeds (ajwain)
• 1/2 teaspoon salt
• Water, as needed

For Filling:

• 1/2 cup roasted gram flour (sattu)
• 2 tablespoons finely chopped onions
• 2 tablespoons chopped fresh coriander leaves
• 1 green chili, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt, to taste
• 2 tablespoons ghee or clarified butter

For Serving:

• Melted ghee or clarified butter, for drizzling
• Dal (lentil curry) or chutney, for serving

Instructions:

Making Baati:

1. In a mixing bowl, combine whole wheat flour, semolina, carom seeds, salt, and ghee.
2. Rub the ghee into the flour mixture using your fingertips until it resembles breadcrumbs.
3. Gradually add water to the mixture and knead it into a stiff dough. The dough should be firm and pliable.
4. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
5. Preheat the oven to 180°C (350°F).
6. Divide the rested dough into equal-sized portions and shape them into round balls.
7. Place the dough balls on a baking tray lined with parchment paper.
8. Bake the dough balls in the preheated oven for about 30-35 minutes, or until they are golden brown and cooked through. Alternatively, you can cook them over a charcoal grill or on a stovetop griddle until they are evenly cooked and have a crispy outer layer.

Making Filling:

1. In a mixing bowl, combine roasted gram flour (sattu), finely chopped onions, chopped fresh coriander leaves, chopped green chili, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, salt, and ghee.
2. Mix well to combine all the ingredients and form a crumbly mixture.

Assembling Baati:

1. Once the baatis are baked or cooked, let them cool slightly.
2. Using a knife, make a horizontal slit in each baati, taking care not to cut them all the way through.
3. Stuff each baati with a spoonful of the prepared filling mixture, pressing it gently to fill the cavity.
4. Drizzle melted ghee or clarified butter over the stuffed baatis.

Serving:

• Serve hot Baati with dal (lentil curry), chutney, or any other accompaniment of your choice.
• Enjoy the rustic and flavorful Baati as a wholesome North Indian meal!

Note: Baati is traditionally served with dal (lentil curry) and chutney, but you can also enjoy it with any other curry or side dish of your preference.