Let’s Cook: Mixed Grain Baati

Ingredients:

§ Bajra flour: 0.5 cups

§ Jawar flour: 0.5 cups

§ Coarse corn flour: 0.5 cups

§ Gram flour: 0.5 cups

§ Semolina flour: 1 cup

§ Clarified butter (or Ghee): 0.75 cups

§ Water: approx. 1 cup

§ Salt to taste: advised 1 Tsp

§ Cumin seeds: 1 Tsp

§ Coriander seeds: 1 Tsp

§ Finely chopped green chili: 1

§ Finely chopped Coriander or Fenu Greek leaves: 3 Tbsp

§ Asafoetida: 0.25 Tsp

Preparation 1: Dough

§ Mix everything together apart from water

§ Add water to make dough

§ Partition dough into round balls each of diameter approx.1inch

Preparation II: Making Baati

§ Flatten each dough ball to make a circular dough surface of roughly 2 inch in diameter

§ Stuff it with the prepared Mawa balls

§ Cover the Mawa ball with the dough to make a closed/covered stuffed dough ball or Baati (just like ravioli in pasta or kachori)

§ Take a steamer and place prepared Baati for roughly 15mins

§ Check if Baati is steamed well (insert a knife and it should come out clean) and remove from steamer to cool them down

§ Pre-heat oven at 350F

§ Bake cooled down Baati in oven for 40mins

§ When done, the Baati surface would appear golden brown

Note:

§ Baati is traditionally served with Daal whose recipe is described under “Let’s Cook: Baati’s Daal”