Baati is made with wheat flour and is usually served with daal. I have posted recipe for panchmel daal previously but this time it is a simple moong dhal which was also delicious. For perfect flaky baati you need to first mix the flour and ghee until crumbly and use very little water to bring together the dough.
Ingredients:
Wheat flour-1 1/2 cups
Salt to taste
Butter or ghee-3 tbs
Procedure:
1. Mix salt, flour and ghee and mix until crumbly.
2. Add water make a stiff dough .
3. Then take a small ball of dough , divide in to equal portions and roll it .
4. Preheat the oven at 175C.
4. Preheat the oven at 175C.
5. Place the baati’s on a baking sheet and bake for about 15 minutes or till they turn brown on the surface.
6. To give the baati’s even color all over after baking you can fry them in ghee till golden brown.
7. The baati’s are dipped in pure ghee so that they absorb most of the ghee .
8. I skipped the frying in ghee part but coated the baked baatis generously with ghee and they turned out delicious.
6. To give the baati’s even color all over after baking you can fry them in ghee till golden brown.
7. The baati’s are dipped in pure ghee so that they absorb most of the ghee .
8. I skipped the frying in ghee part but coated the baked baatis generously with ghee and they turned out delicious.
Moong Dhaal is made with green gram and is very easy to prepare. Cook the dhaal and add the tempering for a delicious accompaniment for the ghee dipped baatis.
Ingredients
Green Gram Dal -1/2 cup
Green Gram Dal -1/2 cup
Cumin-1/4 tsp
Asafoetida-1/4 tsp
Turmeric Powder-1/4 tsp
Asafoetida-1/4 tsp
Turmeric Powder-1/4 tsp
Salt to taste
Red Chilly Powder-1/2 tsp
Garam Masala-1/4 tsp
Garam Masala-1/4 tsp
Oil-1 tbs
Coriander Leaves-1 tbs
Procedure:
1. Wash and soak dhal for 10 minutes.
2. Pressure cook it along with turmeric powder for 5 minutes.
3. Release pressure and mash the dhal with the back of a spoon.
4. Heat oil and add cumin seeds. When they crackle add the red chilly powder, hing and garam amsala.
5. When the raw smell is gone, add it to the cooked dhal.
6. garnish with coriander leaves and serve it hot with baatis.
