One dish that I cook the most in my kitchen is ‘Daal-Baati’ :) I remember one of my aunties used to make it when she had plenty of time to plan and cook! And that specially when too many guests are invited over dinner… And look at me, I’m completely on the opposite lane. I prefer making it often… specially when I’m too lazy to cook spend mroe time in kitchen and cook something yummy!
Few weeks back, I had a spicy potato stuffing screaming to be used up… And so I planned to make ‘Stuffed Baati’ for a change! Of course, that worked great even without daal too :) I kept eating one after another, keeping my bowl of panchmel dal aside :P
And as you can see in this pic, there’s a dibba of ‘Amul Ghee’ captured here… I must mention that I keep the nearly-empty ones on shelf to soak my baatis in :) Aren’t these baatis looking gorgeous?
For Outer Crust–
1 cup Bhakhri Flour (coarse wheat flour)
1/2 cup Wheat Flour
1 tbsp Semolina
1 tsp Baking Powder
1/2 tbsp Clarified butter (ghee)
1 tsp Ajwain (carom seeds)
Salt, to taste
1 Boiled Potato
1 Green Chilly, chopped
1 tsp Cumin Powder
1/2 tsp Red Chilly Powder
1/2 tsp Amchoor Powder
1/2 tsp Sugar
Salt, to taste
STEPS TO FOLLOW:
- Mash potato and mix it well with all other ingredients.
- Divide the mixture in 7-8 balls.
- Mix all the ingredients of dough together and knead a hard dough by adding water as required.
- Cover and keep it aside for 15 mins. Divide dough into 7-8 balls too.
- Take one of it and roll out puri-size.
- Put stuffing ball in middle and cover like kachori. Repeat the same process for rest of all.
- Arrange all baatis on baking tray and bake for 15-20 mins on 190 degrees, turning them once after 10 mins.
- Soak in a bowl of ghee and serve hot with Panchmel Dal :)
You can make many variations in stuffing i.e. adding peas, onions, soya granules etc.