An Italian favorite with a Rajasthani twist.<\/p>\n
For the baati you are going to want:<\/p>\n
1 1\/2 cup wheat flour
\n1\/2 cup besan (chickpea flour)
\n1 tsp suji (semolina)
\n2 tsp salt
\n1 tsp ajwain (carom seeds)
\n1\/2 tsp turmeric<\/p>\n
Mix everything well.<\/p>\n
Then add in:
\n1\/2 cup ghee
\nPinch of baking soda
\n1\/4 cup milk
\n1tsp red chili flakes<\/p>\n
Mix everything in the flour mixture and create a smooth dough. Let this rest for 20 minutes.<\/p>\n
Meanwhile, let’s make the fillings. For this, we are going to first make two different mixtures.<\/p>\n
The potatoes mixture requires:
\n2 potatoes, boiled and mashed
\n1 tsp grated ginger
\n1 tsp finely chopped green chilies
\nSalt to taste
\n1 tsp chaat masala
\n1 tbsp chopped cilantro
\n1\/2 cup green peas, boiled<\/p>\n
Mix everything together<\/p>\n
The second mixture will need:
\n1\/2 cup chana dal (split lentils)
\n1\/4 cup moong dal (yellow lentils)
\n1 1\/2 cup water
\n2 tbsp chopped jalape\u00f1o
\n1 tsp salt
\n1\/2 tsp garam masala<\/p>\n
Add the water and the lentils to a pressure cooker until they are cooked (2 whistles). Once cooked, drain the water and make a paste out of this. Mix in the jalape\u00f1o, salt, and garam masala to the paste.<\/p>\n
You will also want:
\n1\/2 cup chopped green bell pepper
\n1\/2 cup chopped onions
\n8 tomato slices
\n8 cheese slices<\/p>\n
Keep this to the side<\/p>\n
As the dough is done resting, we are going to divide baati dough into 4 parts. Take one part and make a ball out of it. Now use a rolling pin to make 7 inches round pizza base.<\/p>\n
First, put one slice of cheese in the center of the pizza base. Then put 1\/4 of the potato mixture on top. Put 1\/2 tablespoon peas on top of the potato mixture. Now cover the peas with 1 1\/2 tbsp of the dal paste. Add a little bell pepper and onions. Cover that with 2 slices of tomatoes with another slice of cheese on top. Fold the dough in half with the stuffing inside, like in a calzone, and lightly press the dough down.<\/p>\n
Heat the oven to 400\u02daF and place in the baatis for about 25 minutes.<\/p>\n
While that’s in the oven, let’s make the garlic chutney for which you need:
\n1 tbsp garlic paste
\n2 tbsp red chili powder
\n1 tbsp cumin powder
\n1\/2 tsp turmeric powder
\n1 tsp salt
\n1 tbsp oil
\n2 tbsp yogurt<\/p>\n
Mix everything together and cook it on medium flame. Keep cooking until you see oil along the sides. Serve this along with the baati. When the baati is done, take it out and cut it in half. You can add butter on top if would you like to.<\/p>\n","protected":false},"excerpt":{"rendered":"
An Italian favorite with a Rajasthani twist. For the baati you are going to want: 1 1\/2 cup wheat flour 1\/2 cup besan (chickpea flour) 1 tsp suji (semolina) 2 tsp salt 1 tsp ajwain (carom seeds) 1\/2 tsp turmeric Mix everything well. Then add in: 1\/2 cup ghee Pinch of baking soda 1\/4 cup…<\/p>\n