BAATI

INGREDIENTS FOR MAKING DOUGH

Wheat flour	500 gm
Ghee	300 gm
Salt	1 tsp.

INGREDIENTS FOR MAKING STUFFING

Potato (boiled)	250 gm	Roasted jeera	tsp.
Green chilly and ginger( paste)	1 tsp.	Kala namak	tsp.
Dalchini	1"	Salt	tsp.
Javitri	1"	Garam masala	tsp.
Cardamom (big)	1	Dhaniya	tsp.
Tejpatta	1"	Red chilly powder	tsp.
Jeera	tsp.	Coriander (finely chopped)	For flavour
Oil	2 tbsp.	Kaju and Kishmish	10-15 each

METHOD FOR MAKING STUFFING

Peal the potatoes and mash them. Heat oil in a kadahi. Add dalchini, javitri, cardamom (big), kaju and kishmish, tejpatta, jeera, green chilly and ginger paste. Now add the potatoes. Add roasted jeera, kala namak, salt, garam masala, dhaniya, red chilly powder and chopped coriander. Fry for 4-5 minutes. Keep aside till it cools down.

METHOD FOR MAKING DOUGH

Melt 200 gms of the ghee. Add ghee and salt to the wheat flour. Make a stiff dough by using water. Now make 15-16 balls of equal size. Stuff the stuffing in the balls. Grill it in gas tandoor. Heat the rest of the ghee, dip the baatis and serve with Dal and Potato Bharta.

Makes: 15-16 Baatis

LIST OF RAJASTHANI DISHES

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