Sunday, 17 January 2016

Baati of Rajasthani fame

  As soon as I read the theme for this month BM I decided on regional food without a blink.. When we were in Delhi, we used rush to the Rajasthan pavilion to have authentic Rajasthani dishes like kachori and dal baati. Now that  we are in Rajasthan  I'm learning to cook some typical local flavour.  So I began with the famous  dal baati and garlic chutney. And then comes the BM theme of regional food. What a nice way to begin the new year.

I choose to post the steamed baati as the traditional one is cooked on cow dung cake buried and under the earth. The steamed one is much easier to make at home with modern gadgets. So here is the recipe. For many such regional recipes check out Blogging Marathon page for the other Blogging Marathoners doing BM#60

Ingredients for the baati dough:

Wheat flour : 2 cup
Coriander : 2 teaspoon(coarsely ground)
Ajwain : 1 teaspoon
Oil : 2 tablespoon
Cooking soda: a pinch
Salt to taste

Method:

1. Mix all the ingredients mentioned for the dough thoroughly.
2. Add a little warm water at a time and knead the dough  till it is smooth. It should like Poori dough.
3. Keep aside for 15 to 20 minutes.

Ingredients for stuffing:

1. Potatoes : 3 medium size
2. Green peas: 2 tablespoons
3. Green chillies: 2 
4. Onion: 1
5. Ginger (chopped): 1 teaspoon
6. Coriander leaves(chopped): 2 teaspoons
7. Dry mango powder: 1 teaspoon
8. Turmeric powder: 1/2 teaspoon
9. Oil: 1 teaspoon
10. Salt to taste

Method:
1. Boil, peel and crumble the potatoes into small pieces and cook the peas with a little salt in boiling water.

2. Heat a pan, add the ginger and onion. Saute for 2 minutes (no need to brown).

3. Add the potatoes and peas, give them a toss. Now add salt. turmeric and mango powder. Mix them all nicely.

4. Switch off the heat,sprinkle the coriander and mix them. Let it cool.

5. To make the baati, take a lemon size dough, flatten it with hand. Fill in a tablespoon of stuffing in to it. Carefully close it.

6. Boil sufficient water.It should be much above the baati when you drop them inside.When the water is boiling, reduce the heat and drop the baati one by one. Let them cook in the hot water till they comeback to the surface of the water on their own. Remove them from the water.

7. Heat a gas tandoor, place the baatis on the wire and cook them for another 10 minutes or till they turn golden brown.

8. Remove them and serve hot with dal and garlic chutney.

Additional notes:
One can make the baati without stuffing also.
The dal is made the usual way. Urad (white) and channa (bengal gram split) mixed dal goes very well with this baati.




14 comments:

Hiba abbas said...

I have always wanted to taste dal baati,
Will follow your recipe :-)

ammu said...

It was actually tasting better than most baati ive had mom! kudos!

Suma Gandlur said...

You have kick started the theme with a traditional and yummy choice.

Pavani N said...

That is one amazing Rajastani dish. Very tempting.

Kalyani said...

healthy and new version of making baati.. will try this out ...

Nalini's Kitchen said...

Stuffed bhaati sounds inviting, looks tempting.

Sapana Behl said...

Stuffed batis looks very filling.

Priya Suresh said...

My favourite but never tried the stuffed baati, interesting one.

Gayathri Kumar said...

I have baked baatis but this version looks so authentic.

Harini-Jaya R said...

Authentic looking baati.

veena krishnakumar said...

I have never tried this. Bookmarked

Chef Mireille said...

I've made dal baati churma in the past but these stuffed baati look so good - a great snack for sure

Varadas Kitchen said...

I have to try this method of making the bati. Nice one.

Srivalli said...

I have baked baatis, never tried stuffed ones..very nice one!

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