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16 MINS delivery
Rajasthani Stuffed Daal Baati
Serves 4
80 mins
301 Kcal
This traditional Rajasthani Stuffed Daal Baati brings to the palate the colours and vibrancy of Rajasthan. The famous recipe includes a wheat flour dumpling called "baati," carefully stuffed with a delectable spiced daal mixture that will amalgamate the two worlds of textures and flavours into this dish. Traditionally, the baatis are baked or roasted in a clay oven, giving the outside a crunch, with the softness coming from the stuffing daal filling. Mix and cook yellow moong or toor lentils, adding aromatic spices like cumin, coriander, garam masala powder, and a pinch of turmeric. Pack this flavoursome filling into a dough made from whole wheat flour, shape the round baati balls, and bake until golden brown. Baatis are served with a generous pat of ghee. The Rajasthani Stuffed Daal Baati recipe is also paired with spicy chutney, cooling yoghurt, or a simple dal to add flavour and comfort. It's a deliciously inviting dish for special occasions or a comfortable meal to quieten your rumbling. This dish can be mouth-wateringly enjoyed in its traditional avatar by the Indian food lover or someone looking to savour regional flavours. Savour the authenticity of Rajasthani cuisine directly at home with this irresistibly stuffed daal baati recipe.
Ingredients required for Rajasthani Stuffed Daal Baati
- 300 gms wheat flour
- 100 gms curd
- Ghee
- Salt
- 0.25 tsp baking soda
- 2 potato
- 1/2 cup green peas
- 2 tsp coriander
- 1 tsp oil
- Hing
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala
- 2 green chilli
- Ginger
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
Cooking steps for Rajasthani Stuffed Daal Baati
- 1In a large mixing bowl, add wheat flour. Add 100 gms ghee salt, celery seeds, and baking soda.
- 2Mix all with your hands and make sure the flour has taken ghee properly.
- 3Now start adding curd gradually to knead it and make a stiff dough. It should be a relatively hard dough. Once done, cover the dough and keep it for fermentation for 30 minutes.
- 4Boil potatoes, peel and mash them properly.
- 5Heat 1 Tsp oil in a pan on medium flame. Add a pinch of asafoetida and cumin seeds and let them splutter.
- 6Add grated ginger green chillies, red chilli powder, turmeric powder, and green peas saut for 2-3 minutes.
- 7Now mashed potatoes, garam masala, salt, and chopped coriander leaves. Mix properly, and your stuffing is ready. Let it cool.
- 8After 30 minutes, grease your hands with ghee and knead dough again. Make balls of the same size.
- 9Take one dough ball and flatten it into a small disc of 2-3 inches in diameter.
- 10Keep 1-1.5 Tsp stuffing in the middle of the disc. Gently pinch the edges together to seal the stuffing so that a round shape emerges. Repeat for all baatis.
- 11Traditionally, baati is prepared by cooking in tandoor or even charcoal fire, but for a crispy and rich texture, fry them in ghee.
- 12Heat ghee in a deep frying pan and fry baatis on medium heat until golden brown. Take them out and let them cool.
- 13Or bake baatis in a preheated oven at 180 degrees Celsius for 25 to 30 minutes, occasionally turning so that it gets cooked evenly.
- 14Serve rajasthani stuffed daal baati hot with piping hot daal.
- 15Add a good amount of melted ghee dripping over the baatis before serving it.
- 16To be served with tangy chutney, spicy pickles, and fresh curd as a side dish.
- 17The dough should be firm enough to hold the stuffing inside without tearing it.
- 18Bake in place of frying.
- 19This recipe of rajasthani stuffed daal baati will bring the traditional flavours of Rajasthan right into your kitchen.