Bundelkhandi Baati
Dense wheat dough balls roasted until crusty, cracked open and soaked in ghee, eaten with spiced dal and mashed brinjal choka.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Tandoor or oven
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 48 g
- fibre
- 8 g
- protein
- 12 g
- calories
- 380 kcal
Instructions
- 1
Knead wheat flour, semolina, carom seeds, salt, a little ghee (clarified butter) and water into stiff dough. Rest for 20 minutes.
- 2
Roll the dough into round balls. Press a dent in the centre of each ball with your thumb.
- 3
Roast baatis (dough balls) over hot embers or bake at 200°C. Turn often until firm and golden-brown, about 30-35 minutes.
- 4
Meanwhile, boil toor dal (split pigeon peas) with turmeric and salt until soft. Mash it lightly.
- 5
Fry garlic and green chilli in hot ghee until fragrant. Pour this sizzling mixture into the dal to temper it.
- 6
Roast the whole brinjal (aubergine) over an open flame until charred and soft. Peel and mash with garlic, chilli and salt for choka.
- 7
Crack open the hot baatis. Dip and soak them generously in melted ghee.
- 8
Serve the hot baati with dal and baingan choka on the side.
Chef's tips
Turn the baatis often while roasting so they cook inside without burning. Day-old dough gives a firmer, more authentic crust.
Ingredient substitutions
- cow-dung embers → charcoal grill or oven
Storage
Baatis keep for 2 days at room temperature in an airtight box; dal keeps refrigerated for 2 days.
Reheating
Reheat baatis in a hot oven for 10 minutes; warm dal gently on the stove.
Common mistakes to avoid
- •Cooking baatis on heat that is too high, which burns the outside while leaving the inside raw.
Serving suggestions
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