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1 cup - Bhakhri flour (coarse
1/2 cup -
1 tbsp -
1 tsp - Baking powder
1/2 tbsp - Clarified
1 tsp - Ajwain (carom seeds)
salt to taste
4 - Boiled
1 tsp - Coriander powder
1/2 tsp -
Red Chilli powder
1/4 tsp -
2 tsp -
Salt to taste
How to Make Stuffed Baati
Mix all the ingredients of baati and knead a medium hard dough using lukewarm water.
Cover with a cling wrap and keep it aside for an hour.
Divide the dough into 12 lemon sized balls.
Mix all ingredients of stuffing and divide it into 12 portions too.
Take a ball of dough, roll it out to a puri-sized and put a portion of stuffing into it.
Cover it like a kachori and arrange on a baking tray.
Repeat the same process for rest of all balls.
Bake them in a pre-heated oven, on 180 degrees C for around 15 mins.
Turn them once and bake again for 10-15 mins.
Melt clarified butter in a big bowl and put these baati into it for a few mins (ideally for an hour).
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.