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Baati

'''Baati''' is hard bread prepared with stuffing and baking in charcoal gills. The texture of baati is thick and crusty and resembles like thick bun.This is full of energy giving nutrients like carbohydrates and fats. It has originated from Rajasthan but also famous in Gujarat and Bihar. Baati has been cooked over the ambers of dried cow dung in the traditional period. In U.P and Bihar this is named as litti usually eaten with chokhas. Baati is prepared with small quantity of water and can be even made as plain baati or baati filled with sattu, onion and peas. Baati recipe also goes well with churma, dal, ghee or chutney. Baati is classified as main course food.

'''Ingredients to make Baati'''

wheat flour- 500 gram
Ghee- 300 gram
salt- 1tsp
For stuffing: 250 gram boiled potato, 1 tsp roasted jeera, 1 tsp green chilly and ginger paste, ½ tsp kala namak, 1 dalchini, ½ tsp salt, 1 javitry, ½ tsp garam masala, 1 big cardamom, ½ tsp dhania, 1 tejpatha, ½ tsp red chilly powder, ½ tsp jeera, finely chopped coriander, 2 tbsp oil, 12-15 kaju and kishmish.

'''Procedure to cook Baati'''

At first, take out the skin of potato and mash them. Take a pan and heat oil in it. Put dalchini, javitry, cardamom, kaju, kishmish, tejpatha, jeera, green chilly and ginger paste and fry them. Again add potatoes, roasted jeera, salt, kala namak, garam masala, dhania, chopped coriander and fry for 5 minutes. Keep them separate for cooling. Take wheat flour and add 200 grams of melted ghee and salt. Form dough by kneading tightly and bring out 16 balls. Put the stuffed potato in each of the balls and grill them in gas tandoor. Dip the baati in the remaining ghee and serve hot. You can eat with dal and potato bharta.

The recipe is very easy. Try at home and you will succeed.