Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons ghee
- 1/2 cup warm water
- 1 cup cooked chickpeas
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 cup tomato puree
- 1/2 cup water
- 1/4 cup chopped cilantro
- 2 tablespoons lemon juice
Special Equipment Needed:
- Bowl
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the whole wheat flour, baking powder, red chili powder, cumin powder, coriander powder, garam masala, and salt.
2. Add the ghee and mix until the mixture resembles breadcrumbs.
3. Add the warm water and knead the dough until it is soft and pliable.
4. Cover the dough with a damp cloth and set aside for 15 minutes.
5. Divide the dough into 8 equal portions and roll each portion into a ball.
6. Heat a frying pan over medium heat and add the oil.
7. Add the cumin seeds and fry for a few seconds.
8. Add the turmeric powder, ginger-garlic paste, red chili powder, coriander powder, and garam masala and fry for a few seconds.
9. Add the tomato puree and cook for 2 minutes.
10. Add the cooked chickpeas and mix well.
11. Add the water and cook for 5 minutes.
12. Add the chopped cilantro and lemon juice and mix well.
13. Remove from heat and set aside.
14. Preheat the oven to 350°F.
15. Grease a baking sheet with oil.
16. Take each ball of dough and flatten it with a rolling pin.
17. Place the flattened dough on the baking sheet.
18. Place a spoonful of the chana masala in the center of each flattened dough.
19. Fold the edges of the dough to form a ball.
20. Bake for 15 minutes or until the baatis are golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 200
Fat: 9g
Carbohydrates: 24g
Protein: 6g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Ghee can be substituted with butter or oil.
- Cumin powder can be substituted with cumin seeds.
- Tomato puree can be substituted with diced tomatoes.
Variations:
- The baatis can be stuffed with other fillings such as potatoes, paneer, or vegetables.
- The spices can be adjusted to taste.
Tips and Tricks:
- The dough should be soft and pliable.
- The chana masala should be cooked until all the moisture has evaporated.
- The baatis should be cooked until they are golden brown.
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 the oven at 350°F for 5 minutes.
Presentation Ideas:
The baatis can be served with a dollop of yogurt and a sprinkle of chaat masala.
Garnishes:
The baatis can be garnished with chopped cilantro and lemon wedges.
Pairings:
The baatis can be served with a side of chutney or raita.
Suggested Side Dishes:
The baatis can be served with a side of steamed rice or roti.
Troubleshooting Advice:
- If the dough is too dry, add a few drops of water and knead until the desired consistency is achieved.
- If the baatis are not cooked through, bake for a few more minutes.
Food Safety Advice:
- The baatis should be cooked until they are golden brown.
- The chana masala should be cooked until all the moisture has evaporated.
Food History:
Baatis are a traditional Indian dish that originated in Rajasthan. They are usually served as snacks or as part of a meal.
Flavor Profiles:
The baatis are savory and spicy, with a hint of sweetness from the tomato puree.
Serving Suggestions:
The baatis can be served as a snack or as part of a meal.
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Region: Indian