Weekend binge: Make this Rajasthani special dish (with tips)

Coming to your rescue is a guide to making the perfect baati from chef Neha Deepak Shah.

 

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“Perfect baati! This recipe is a keeper. Easy with perfect measurements. You cannot go wrong with this one,” said Shah in a post on Instagram.

Here’s the recipe that you must try today!

For 12 medium baatis

Ingredients

1 cup – Heaped whole wheat flour or atta
1/2 cup – Sooji or semolina
1/4tsp – Baking soda
1/2tsp – Salt
1tsp – Carom seeds or ajwain
4tbsp – Ghee
2tbsp – Curd

Warm water to knead the dough (You need about 1/3 cup water here)

Method

*Mix the dry ingredients together. Pour ghee. Mix. Add water and curd.
*The dough should come together.

Tips

– The dough should be stiff and like puri dough
– Rest the dough for at least 30 minutes before cooking
– You can bake this at 200 degrees C for 12 to 15 minutes or on medium flame in gas tandoor. Or you can air fry or use a convection oven
– Just keep turning the baatis for the perfect colour on all sides
– When the baati is hot, put in warm ghee
– If you leave the baati in ghee, it will keep absorbing the ghee so dip and remove soon after if you want less ghee
– Serve it immediately

Would you like to try this mouth-watering delicacy?

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