Hi friends , Baati is one of famous dish from North India ,in specific Rajasthan, as i m Rajasthani,so I know how much dal baati is liked all over the state,generally its made during rainy season coz it has lot of fat in it, and its made of thick wheat flour so it required lot of water after u eat and it has lot of Indian butter called GHEE its full of fat, ppl make it in Goth (its kind of Indian picnic) and its served with sweet dish called Churma of different flavor.
My mom was making dal baati at home she was making in regular gas oven i asked my mom can i try in my Convection oven, she said OK give it a try. I made it in oven and since then we never made in gas oven again :) it came out so good very well cooked from inside and crisp on outside see in pic i turned one baati upside down its golden brown from bottom also.
Ingredients
- 2 cup thick whole wheat flour/ Gehu ka atta mota pisa hua, remember don't use ordinary whole wheat flour else texture will not b good.
- 1 tbsp salt
- Half tbsp baking powder
- 250 gram ghee additional 4 tbsp for dough
- Carom or Bishop's weed/ Ajvain in Hindi , its a rare spice mostly used in Asian countries so event if u don't have its OK its just for additional taste.
- Water
Procedure
- Put all wheat flour in big bowl make well.
- Put ghee, salt ajvain and baking powder in it and mix it.
- Once its mixed add water little by little until u make pile-able dough.
- Leave it for 30 minutes
- After 30 minutes make small balls and press them little to flat them.
- Put in preheated oven at 180 c for 30 minutes and 10 minutes at 200 c.
- once its done take it out u will have few cracks on it but even if u don't have crush it little like u crush orange by ur palm , once crack is there dip in ghee for 5 minutes and serve it with dal
Now i tell u secret this baati's traditional taste comes from a secret way of making it, in North India its pretty common but for other its not common or may b even not acceptable at all. :)
The secret is the heat which is used to make it its made of dried cow dung , yes u heard it right we call it KANDE or Gober ke chhane. see pic below
They collect all cow dung and dry them in pizza base shape.
once its completely dried they fire it up like camp fire and put these baati balls under it, this procedure is little weird for many but i tell u nothing tastes better than this :)
