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BAATI
INGREDIENTS FOR MAKING DOUGH
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Wheat flour |
500 gm |
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Ghee |
300 gm |
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Salt |
1 tsp. |
INGREDIENTS FOR MAKING STUFFING
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Potato (boiled) |
250 gm |
Roasted jeera |
tsp. |
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Green chilly and ginger( paste) |
1 tsp. |
Kala namak |
tsp. |
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Dalchini |
1" |
Salt |
tsp. |
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Javitri |
1" |
Garam masala |
tsp. |
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Cardamom (big) |
1 |
Dhaniya |
tsp. |
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Tejpatta |
1" |
Red chilly powder |
tsp. |
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Jeera |
tsp. |
Coriander (finely chopped) |
For flavour |
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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
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