A delicious Rajasthani twist on the classic baati! These crisp, golden orbs are stuffed with a spicy and savory minced mutton filling, then slow-fried in ghee to perfection. A hearty and indulgent meal, perfect for special occasions.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.
Aromatic Keema Baati with dal and zesty garlic chutney – a soul-satisfying, energy-giving feast!
This marwari dish is perfect for dinner. With 1015.28 calories and 36.04g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Red Chili Powder
(Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Ajwain (Carom seeds)
0.25 tsp Baking Soda
2 tsp Salt (Divided, 1 tsp for dough and 1 tsp for keema)
2 tbsp Fresh Coriander Leaves (Finely chopped)
180 ml Warm Water (Approximately, for kneading the dough)
4 tbsp Melted Ghee (For serving)
Instructions
1
Prepare the Keema Filling
Heat 30g of ghee in a pan over medium heat. Add the cumin seeds and let them splutter.
Add the finely chopped onion and sauté for 8-10 minutes until it turns soft and golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
Add the mutton keema. Increase the heat to high and cook for 5-7 minutes, breaking up lumps with a spatula, until the keema is browned.
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and 1 tsp of salt. Mix everything well.
Cover the pan and let the keema cook on low heat for 15-20 minutes, stirring occasionally, until it is tender and the mixture is completely dry.
Turn off the heat. Stir in the garam masala and chopped coriander leaves. Transfer the filling to a plate and let it cool down completely.
2
Make the Baati Dough
In a large mixing bowl, combine the atta, rava, ajwain, baking soda, and the remaining 1 tsp of salt.
Add 60g of ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs. This 'moyan' is crucial for a crispy baati.
Gradually add warm water, a little at a time, and knead to form a firm, stiff dough. It should be tighter than a regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3
Stuff and Shape the Baatis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it with your palms into a 3-inch disc. Create a slight depression in the center to form a cup shape.
Place about 1.5 to 2 tablespoons of the cooled keema filling in the center.
Bring the edges of the dough together, pleating as you go, and pinch them firmly at the top to seal the filling inside.
Gently roll the stuffed ball between your palms to form a smooth, crack-free sphere. Repeat with the remaining dough and filling.
4
Slow-Fry the Baatis
Heat the ghee for deep-frying in a deep kadai or pot over a low to medium-low flame. The ghee should be hot but not smoking.
To test the temperature, drop a tiny piece of dough into the ghee; it should sizzle and rise to the surface slowly.
Carefully slide 3-4 baatis into the ghee, ensuring not to overcrowd the pan.
Fry on a consistent low heat for 15-18 minutes, turning them occasionally for even cooking. Be patient, as this slow frying process is key to a crispy exterior and a perfectly cooked interior.
Once the baatis are a deep golden brown and feel crisp, remove them with a slotted spoon and drain on a wire rack or paper towels.
5
Serve the Keema Baati
While the baatis are still hot, use a cloth to hold one and gently press it with your thumb or the back of a spoon to create a slight crack on top.
Generously pour the melted ghee over each baati, allowing it to seep inside the crack.
Serve immediately with sliced onions, lemon wedges, and a side of green chutney.
4
Serving size: 1 cup
240cal
11gprotein
34gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
15 Kashmiri Red Chilies (For vibrant color and mild heat)
5 Guntur Red Chilies (For heat, adjust quantity to your preference)
1 cup Garlic Cloves (Peeled)
3 tbsp Mustard Oil (For authentic flavor and preservation)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for grinding)
Instructions
1
Prepare the Chilies
Remove the stems from both Kashmiri and Guntur red chilies.
Place them in a medium bowl and cover completely with hot water.
Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2
Grind the Chutney Paste
Drain the soaked chilies, reserving the soaking water.
In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Cook the Chutney
Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4
Finish and Store
Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
Allow the chutney to cool down completely to room temperature.
Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
