Ingredients with Measurements:
- 2 cups wheat flour
- 1 teaspoon baking soda
- 1 teaspoon carom seeds
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 2 tablespoons ghee
- 1/2 teaspoon salt
- 1/2 cup warm water
Methi Chutney:
- 1 cup fresh fenugreek leaves
- 2 tablespoons coriander leaves
- 2 tablespoons mint leaves
- 1 teaspoon cumin seeds
- 2 tablespoons tamarind paste
- 2 tablespoons jaggery
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
Special Equipment Needed:
- Bowl
- Rolling pin
- Baking tray
- Frying pan
Step-by-Step Instructions:
1. In a bowl, mix together wheat flour, baking soda, carom seeds, cumin seeds, red chili powder, ghee, and salt.
2. Add warm water and knead the dough until it is soft and pliable.
3. Cover the dough and let it rest for 15 minutes.
4. Divide the dough into 10-12 equal parts and roll them into balls.
5. Preheat the oven to 350°F.
6. Grease a baking tray and place the balls on it.
7. Bake the balls for 15-20 minutes or until they are golden brown.
8. Meanwhile, prepare the methi chutney. In a blender, add fenugreek leaves, coriander leaves, mint leaves, cumin seeds, tamarind paste, jaggery, red chili powder, and salt. Blend until it forms a smooth paste.
9. Heat a frying pan and add 1 tablespoon of oil. Add the methi chutney and cook for 5 minutes.
10. Serve the baati with the methi chutney.
Time:
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Temperature: 350°F
Serving Size: 10-12
Nutritional Information:
Calories: 200
Fat: 8 g
Carbohydrates: 28 g
Protein: 5 g
Substitutions for Ingredients:
- Wheat flour can be substituted with any other flour like chickpea flour or almond flour.
- Ghee can be substituted with oil or butter.
- Tamarind paste can be substituted with lemon juice.
- Jaggery can be substituted with sugar.
Variations:
- The baati can be served with other chutneys like tomato chutney or garlic chutney.
- The baati can be stuffed with vegetables like potatoes or paneer.
Tips and Tricks:
- The dough should be soft and pliable for the baati to be soft and fluffy.
- The baking time may vary depending on the size of the baati.
Storage Instructions:
The baati can be stored in an airtight container for up to 3 days.
Reheating Instructions:
The baati can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
The baati can be served on a platter with the methi chutney and garnished with fresh herbs.
Garnishes:
- Chopped fresh herbs
- Chopped onions
- Chopped tomatoes
Pairings:
The baati can be served with yogurt or pickles.
Suggested Side Dishes:
The baati can be served with a side of rice or roti.
Troubleshooting Advice:
- If the baati are not soft and fluffy, the dough may not have been kneaded properly.
- If the baati are burnt, the oven temperature may have been too high.
Food Safety Advice:
- The baati should be cooked thoroughly to avoid food poisoning.
- The methi chutney should be cooked until all the ingredients are blended together.
Food History:
Baati is a traditional dish from the Indian subcontinent. It is usually served with chutney or yogurt.
Flavor Profiles:
The baati has a savory flavor with a hint of sweetness from the jaggery. The methi chutney has a sweet and tangy flavor.
Serving Suggestions:
The baati can be served as a snack or as a side dish with a meal.
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Region: Indian