Description

Ingredients:

For The Dough:

• 1 cup coarse whole wheat flour (Jada gehun ka atta)
• 1/2 cup semolina (Rava)
• 1/4 cup melted ghee
• 1/2 cup milk
• salt to taste

For The Green Pea Stuffing:

• 1 cup boiled and coarsely crushed green peas
• 1 1/2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/2 tsp ginger-green chilli paste
• 1/4 tsp chilli powder
• 1 tsp coriander (dhania) powder
• salt to taste

Other Ingredients:

• ghee for deep-frying

For Serving:

• melted ghee
• 1 recipe dal
• 1 recipe churma

Method: 

For the dough

Combine all the ingredients in a deep bowl and knead into a firm dough without using water. Knead well for 3 to 4 minutes. Keep aside for 20 minutes.

For the green pea stuffing:

Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.

When the seeds crackle, add the green peas, ginger-green chilli paste, chilli powder, coriander powder, and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

Remove from the flame and allow the stuffing to cool completely.

Divide the stuffing into 10 equal portions and keep aside.

How to proceed:

- Divide the dough into 10 equal portions.

- Roll out a portion of the dough into an of 37 mm. (1½") diameter circle.

- Place one portion of the stuffing in the center.

- Bring together all the sides, seal it tightly and remove any excess dough.

- Flatten the rounds lightly and make a small indentation in the centre of the baati using your thumb.

- Repeat steps 2 to 5 to make 9 more battis.

- Boil plenty of water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while stirring occasionally.

- Drain and keep aside to cool completely.

- Heat the ghee in a deep non-stick kadhai, add 5 baatis at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

- Repeat step 9 to deep-fry the remaining 5 baatis in 1 more batch.

- Arrange the baatis on a serving dish, break them into pieces and pour some melted ghee over them.

Serve hot with dal and churma...

Handy tip:

These take a long time to deep-fry as the crust is thick and needs to be cooked on the insides also.