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Thought for Today
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:
- In a mixing bowl, combine whole wheat flour, semolina, carom seeds, salt, and ghee.
- Rub the ghee into the flour mixture using your fingertips until it resembles breadcrumbs.
- Gradually add water to the mixture and knead it into a stiff dough. The dough should be firm and pliable.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- Preheat the oven to 180°C (350°F).
- Divide the rested dough into equal-sized portions and shape them into round balls.
- Place the dough balls on a baking tray lined with parchment paper.
- 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:
- 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.
- Mix well to combine all the ingredients and form a crumbly mixture.
Assembling Baati:
- Once the baatis are baked or cooked, let them cool slightly.
- Using a knife, make a horizontal slit in each baati, taking care not to cut them all the way through.
- Stuff each baati with a spoonful of the prepared filling mixture, pressing it gently to fill the cavity.
- 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.