- Preparation Time
- Under 30 min
- Difficulty
- Moderately easy
- Occasion
- Picnic Recipes
- Recipe Type
- Appetizers
- Cuisine
- West India
In western India, is simple and nutritious. It is even served on special occasions! The Baati are traditionally roasted in an open coal fire but you can also cook them under a grill or in your oven. They are then eaten dipped in the thick, soup-like Daal. The Daal is traditionally made with a number of different types of lentils but you can use as many as you have at the moment.
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 300 gram | 90 | 49.98 | |
  | 100 gram | 360 | 1.05 | |
  | 50 gram | 461.5 | 50 | 13 |
  | 1 teaspoon | 0 | ||
  | 0.5 cup | 0 | ||
| Total | 911.5 | 101.03 | 13 | |
Preparation Method
- 01 Mix Salt, 6 tbsp. Ghee, all all purpose flour and Semolina and knead into stiff dough with a little Water. Cover with a wet cloth and set aside for half an hour.
- 02 Break the dough into about 10 pieces. Flatten the dough and press the centre with your thumb.
- 03 Place the baati in half litre of Boiling Water for 10 minutes and lift out onto paper towels.
- 04 Roast the baati in an oven (grill) unTil golden brown.
- 05 Dip each baati in hot Ghee and serve with dal
- 06 , churma, gatta curry and Garlic chutney for a real Rajasthani feast.
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