Spiral Baati with Dal

Name: Spiral Baati with Dal
Ingredients: 1 1/2 cups whole wheat flour (about 180 grams); 1/2 cup semolina (about 80 grams); 1/4 cup chickpea flour (about 30 grams); 2 green chilies; 1/2 inch piece ginger; 2 tablespoons whole coriander seeds; 1/2 cup plain yogurt (about 120 ml); 1 teaspoon salt; 1/4 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1/2 teaspoon ground coriander; 1 teaspoon fennel seeds; 1/2 teaspoon carom seeds (ajwain); 1 cup water (about 240 ml); 1 teaspoon cumin seeds; 4 tablespoons ghee (about 60 ml); 1/2 cup ghee (about 120 ml) for frying the baati

Isha mathur @cook_34779618

Dal Baati is a traditional Rajasthani recipe, often enjoyed during the rainy season. Traditionally, baati is made by adding ghee to whole wheat flour and baking it over hot coals. In this version, I’ve made baati by adding semolina, chickpea flour, and some spices to the dough, then boiling the baati first and frying it in ghee.

Isha mathur @cook_34779618

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Ingredients

1 1/2 cupswhole wheat flour (about 180 grams)
1/2 cupsemolina (about 80 grams)
1/4 cupchickpea flour (about 30 grams)
2green chilies
1/2 inchpiece ginger
2 tablespoonswhole coriander seeds
1/2 cupplain yogurt (about 120 ml)
1 teaspoonsalt
1/4 teaspoonturmeric powder
1/2 teaspoonred chili powder
1/2 teaspoonground coriander
1 teaspoonfennel seeds
1/2 teaspooncarom seeds (ajwain)
1 cupwater (about 240 ml)
1 teaspooncumin seeds
4 tablespoonsghee (about 60 ml)
1/2 cupghee (about 120 ml) for frying the baati

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Steps

1

Roughly chop the green chilies and ginger, then blend them with the yogurt to make a fine paste.
2

In a bowl, add salt, red chili powder, turmeric powder, and ground coriander to the flour. Crush the cumin seeds, carom seeds, fennel seeds, and coriander seeds with your hands and add them as well.
3

Mix all the dry ingredients together thoroughly. Add the ghee and mix again until well combined.
4

Use the yogurt and chili paste to knead the dough until soft. Let it rest for 15 minutes.
5

Knead the dough again until smooth, then divide it into large portions.
6

Roll each portion out and cut into long strips. Stack the strips, join them together, twist into a spiral, and flatten gently with your hands.
7

Heat water in a pressure cooker. Add the baati pieces one by one and cook until you hear 4 whistles.
8

Once the steam releases, remove the baati from the water and let them cool. Heat ghee in a pan and fry the baati on both sides until golden brown.
9

Serve the prepared spiral baati with tempered dal.