Daal - Baati is basically from Rajasthan and is one of my favourite foods. My mom is basically from Rajasthan and she cooks one of the best daal-baati. Daal can be any daal of your choice. I will provide the recipe for the baati.
Ingredients:
* Wheat flour 500 gm
* Oil
* Salt
* Cooked Daal
Procedure:
Add 2 tbsp of oil and salt to the wheat flour. Knead it into a considerably hard dough. Add very less water and try to mix all the flour in it and keep on small amount of water everytime you knead till it just holds into a dough.
Make small flatten balls of these dough.
Boil water. Add these flat balls in the boiling water. Once cooked, they will start floating. Take them out and wipe them with tissues.
Now bake them in a pre-heated oven for 10-15 minutes.
Heat oil. Deep fry these roasted balls. The oil will not be soaked by these balls. It just give the baatis a crispy coating.
Serve hot baatis with daal. Best way to eat them is to break these baatis in small pieces and add them to daal. And eat them like you eat cereals.
Thanx for visiting my blog and I should say tht you have some real chosen North Indian/Pakistani recipes...I think I should try your Daal Baati soon...n one more thing...Your romance with food n romance with your wife(the other blog) is really sweet...feel happy to see you happy...May Allah bless you and keep u both happy always...
ReplyDeleteHi,
ReplyDeleteI love daal baati , I was missing them since long time, thanks for sharing the recipe, I had them first time when i visited jaipur.
Hi visiting your blog for the first time.You have many interesting recipes.I have found many that i would like to try.
ReplyDeleteIn few reciped you have mentioned green paste,what is it?
Thanks for giving this recipe,can try it now especially since it has come from authentic Rajasthan based family:)I have been to Jaipur and know how popular it is there!
ReplyDeleteThanks for sharing your recipe. The baati you describe is very similar to what we make...but call is gakhar (also from the malvad/rajasthan region). However, we make the dough with 1 egg and milk (instead of water). I like your idea of baking and then frying. Will have to try it next time.
ReplyDeleteHi Nisreen
ReplyDeletethanks :-)
The gakhar with my mom makes is like a flat thingee... a paratha types only more thick and with loads of layers... that too we bake it in oven first and then fry them....
I am amazed that you have mentioned cooking bati's initially in boiled water and then baking them. crazy ! !
ReplyDelete:-D I know it sounds crazy but it works for me :-D
ReplyDeleteHi... Could you please share your recipe for gaakhar?
ReplyDeleteLooks delicious and I love how easy to follow the recipes are. Would love to try it out.
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