Ingredients with Measurements:
- 2 cups wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons ghee
- 1/2 cup warm water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ginger garlic paste
- 1/2 cup chopped onions
- 1 cup chopped tomatoes
- 1 cup cauliflower florets
- 1 cup potato cubes
- 1/2 cup green peas
- 2 tablespoons chopped coriander leaves
Special Equipment Needed:
- Baking tray
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the wheat flour, baking powder, cumin powder, coriander powder, red chilli powder, garam masala and salt.
3. Add the ghee and mix until the mixture resembles breadcrumbs.
4. Add the warm water and knead the dough until it is soft and pliable.
5. Divide the dough into 8 equal portions and roll each portion into a ball.
6. Place the balls on a greased baking tray and bake for 15 minutes.
7. Heat the oil in a frying pan over medium heat.
8. Add the cumin seeds, mustard seeds, turmeric powder, ginger garlic paste, onions, tomatoes, cauliflower florets, potato cubes, green peas and salt.
9. Cook for 10 minutes, stirring occasionally.
10. Remove from heat and add the chopped coriander leaves.
11. Place the baatis on a plate and top with the aloo gobi mixture.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 300
Fat: 10g
Carbohydrates: 40g
Protein: 8g
Substitutions for Ingredients:
- Wheat flour can be substituted with all-purpose flour.
- Ghee can be substituted with butter.
- Cauliflower florets can be substituted with broccoli florets.
- Potato cubes can be substituted with sweet potato cubes.
Variations:
- The baatis can be cooked in a tandoor instead of an oven.
- The baatis can be served with a variety of curries.
- The aloo gobi mixture can be replaced with other vegetables such as mushrooms, bell peppers and carrots.
Tips and Tricks:
- The dough should be kneaded until it is soft and pliable.
- The baatis should be cooked until they are golden brown.
- The aloo gobi mixture should be cooked until the vegetables are tender.
Storage Instructions:
The baatis can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The baatis can be reheated in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
The baatis can be served on a platter with the aloo gobi mixture on top.
Garnishes:
The baatis can be garnished with chopped coriander leaves and grated cheese.
Pairings:
The baatis can be served with a variety of accompaniments such as raita, chutney and pickles.
Suggested Side Dishes:
The baatis can be served with a variety of side dishes such as dal, rice and roti.
Troubleshooting Advice:
- If the baatis are not cooked through, bake them for a few more minutes.
- If the aloo gobi mixture is too dry, add a few tablespoons of water.
Food Safety Advice:
- The baatis should be cooked thoroughly before serving.
- The aloo gobi mixture should be cooked until the vegetables are tender.
Food History:
Baati is a traditional Indian dish that originated in the state of Rajasthan. It is a popular dish in North India and is usually served with a variety of accompaniments.
Flavor Profiles:
The baatis have a savory flavor with hints of cumin, coriander and garam masala. The aloo gobi mixture has a mild flavor with hints of ginger, garlic and turmeric.
Serving Suggestions:
The baatis can be served as a snack or as part of a meal.
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Region: Indian