Baati recipe for dal baati

This recipe can be made on the days, you do not have many vegetables. I had one tomato,  some onions/ginger/garlic and frozen peas and I had my dry ingredients like rice/flour,etc. You can make a complete meal out of these ingredients. I chose to make the delicious and popular Rajasthani "Daal Baati" (balls of wheat dough, boiled and baked to be eaten with panchmel dal--a lentil soup made with 5 different varieties of lentils). I also made matar pulav (peas pilaf/rice) to make a complete meal. I am writing the recipes in separate posts, but "dal" and "baati" are served together, though "dal" can be eaten with just plain rice or flat-breads, etc.

I went through the internet recipes, and baatis are either deep-fried, or baked, or boiled and baked. I have tried the baked version before, so I wanted to try the boiled and baked version. Out of both methods, the boiled baati turns out softer like a bread roll with a firm crust and the baked baati is like a biscuit. However, the baked baati requires more fat(oil/ghee) than the boiled one. Both versions are tasty, but here I will post the low-fat recipe. It is adapted from the popular youtube videos of Showmethecurry series of Hetal and Anuja. 

Ingredients:

• 2 and half cups of wheat flour
• 4 garlic cloves grated
• 1 inch piece of ginger grated
• 2 green chilies, chopped finely
• 1 tsp salt
• 1/2 cup yogurt
• about a bit more than 1/2 cup water (or as needed)

Recipe:

• Add the ginger, garlic and chili to the wheat flour. Add salt.

• Add yogurt and mix them all well together. The flour will become crumbly and start sticking together.

• Add about 1/2 cup fo water slowly  and mix it , till it forms to a dough.
• Knead it well for about 3 minutes and keep it aside for 10 minutes. 

• Divide the dough into equal parts and make small balls out of them. Flatten them a little (I could make 16)

• Now, boil some water in a pan. Take enough water to submerge all the baatis. 

• Once the water starts boiling, drop the balls of dough in the water and boil them for 15 minutes. Take out the baatis with a slotted spoon and lay them on a pre greased baking sheet. I used a foil.

• Bake the baatis in a preheated oven for 20 minutes, then turn and bake again for 10 minutes at 180 degrees.
• Turn off the oven and leave the baatis in the oven for about 5 minutes. Take them out, and leave them to cool.

• Break the baatis in pieces in a serving plate, drizzle a few drops of melted ghee over them. Pour the  hot "panchmel dal" over the baatis, and garnish with chopped onion, coriander, ginger juliennes /fried chilies.

 Quantity:

• Makes 16 baatis.

Notes:

• Once the baatis are out of the oven, you can dip them in melted ghee for about 1-2 minutes. I have never tried this... :) 
• You can skip the boiling step, and directly bake the baatis for 30 minutes, turning them once half-way.
• You can deep-fry the baatis too. (never done this either....)

Related posts:

• Panchmel daal