Rajasthan's favourite, dal baati is a heavenly combination often served with a sweet dish of choorma. Made with a dough, deep fried in ghee, dal baati is an ideal dinner option in winters.
- 2 Cups atta
- 1 tbsp suji
- 3 tbsp ghee
- 1 tsp salt
- 1/2 cup milk
- For the filling:
- 2 cups peas (shelled)
- 1 tbsp ghee
- 1 tsp jeera
- 1/8 tsp heeng powder
- 1 tbsp hinger, finely chopped
- 2 tsp dhania powder
- 1/4 tsp garam masala
- 1/2 tsp haldi
- 1/2 tsp chilli powder
- 1 tsp salt
- 1/2 tsp aamchoor powder
- Ghee (kept hot to dip the baatis in)
- 1.Make stiff dough with the atta, soojee, 3 tbsp ghee, salt and milk. Keep covered for 15 minutes.
- 2.Make the filling: heat the ghee and add jeera and heeng. Stir a few times and add the ginger.
- 3.When slightly brown, add the peas, dhania, garam masala, chilli powder, salt and amchoor.
- 4.Cook till tender and cool.
- 5.Shape dough into flat rounds, fill with peas' filling, cover and form into round balls.
- 6.Bake in a pre-heated oven for 45-50 minutes 10 minutes at 375 F, then lower the temperature to 350 F, till brown and crusty (if not brown on top, turn upside down and bake another 10 minutes.
- 7.Remove from oven and dip into ghee, and transfer onto a serving dish.