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Indian Baati

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INGREDIENTS

Wheat flour: 500 gm

Ghee: 300 gm

Salt: 1 tsp.

 

 

INGREDIENTS FOR MAKING THE STUFFING

Potato (boiled): 250 gm

Roasted jeera: ½ tsp.

Green chilly and ginger (paste): 1 tsp.

Kala namak: ½ tsp.

Dalchini: 1 "

Salt: ½ tsp.

Javitri: 1 "

Garam masala: ½ tsp.

Cardamom (big): 1

Dhaniya: ½ tsp.

Tejpatta: 1 "

Red chilly powder: ½ tsp.

Jeera: ½ tsp.

Coriander (finely chopped): For flavour

Oil: 2 tbsp.

Kaju and Kishmish: 10-15 each

 

 

METHOD FOR MAKING STUFFING

Peal the potatoes and mash them. Heat oil in a kadahi. Add dalchini,

javitri, cardamom (big), kaju and kishmish, tejpatta, jeera, green

chilly and ginger paste. Now add the potatoes. Add roasted jeera,

kala namak, salt, garam masala, dhaniya, red chilly powder and

chopped coriander. Fry for 4-5 minutes. Keep aside till it cools down.

 

METHOD FOR MAKING DOUGH

Melt 200-gr of the ghee Add ghee and salt to the wheat flour. Make a

stiff dough by using water. Now make 15-16 balls of equal size. Stuff

the stuffing in the balls. Grill it in gas tandoor. Heat the rest of

the ghee, dip the baatis and serve with Dal and Potato Bharta

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