Rajasthani Recipes: Baati

Ingredients for Batti

  • 500 gram wheat flour.
  • 300 gram clarified butter
  • 1 tsp salt

For Stuffing

  • 250 gram boiled potato
  • ½ tsp of cumin powder
  • 1 tsp of ginger paste
  • 1 tsp of green chilly paste
  • ½ tsp of rock salt
  • ½ tsp of salt
  • 1 tsp of mace (javitri)
  • ½ tsp of spice mixture (Roasted & Powdered cardamom, cinnamon, cloves, black pepper, cumin, coriander & nutmeg)
  • 1 big cardamom
  • ½ tsp of coriander
  • 1 tsp of bay leaf (tej patta)
  • ½ tsp of red chilly powder
  • ½ tsp of cumin seeds
  • 2 tsp of oil
  • coriander leaves
  • 10-15 of cashew nuts and raisins

Preparation Method for Baati

For stuffing

  • Peel potatoes and mash them well.
  • Heat oil in a pan and add cinnamon, cardamom, mace, cashew nuts, raisins, bay leaf, green chilly, ginger paste and cumin seeds and fry for 2 minutes.
  • Now add potatoes, rock salt, roasted cumin, spice mixture, chilly powder, coriander seeds and coriander leaves(chopped) and fry for 5 minutes.
  • After frying, keep aside and let it cool.

For Dough

  • Add salt and 200 grams of melted Clarified butter to the flour.
  • Add water to make dough.
  • Now make 15-16 equal-sized balls from the dough.
  • Roll these dough balls into chapatis (indian bread).
  • Place a small amount of the prepared mixture in the middle of the chapati and fold the outside edges over it.
  • Now roll it into thick chapati again.
  • Heat clarified butter in a pan and fry the baatis on both sides evenly.
  • Serve the baatis with potato bharta and dal.

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