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 wholesome and aromatic lentil curry from Rajasthan, made with a blend of five different dals. This protein-packed dish has a unique texture and flavor, perfectly finished with a spicy ghee tempering.
Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
Homestyle Keema Baati with Panchmel Dal & ghee - a protein-packed, soul-satisfying comfort food!
This rajasthani dish is perfect for lunch or dinner. With 1159.6000000000001 calories and 38.55g 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
287cal
14gprotein
42gcarbs
9gfat
Ingredients
0.25 cup Toor Dal (also known as arhar dal)
0.25 cup Chana Dal (split bengal gram)
0.25 cup Moong Dal (split and skinned yellow lentils)
2 tbsp Urad Dal (split and skinned black gram)
2 tbsp Masoor Dal (red lentils)
4 cup Water (for pressure cooking)
2 medium Tomato (finely chopped)
1 inch Ginger (finely grated)
2 pcs Green Chili (slit lengthwise)
0.5 tsp Turmeric Powder
1.25 tsp Salt (or to taste)
2 tbsp Ghee (for tempering)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chilies (broken in half)
1 medium Onion (finely chopped)
4 pcs Garlic Cloves (finely minced)
0.75 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (freshly squeezed)
Instructions
1
Prepare the Dals: Combine all five dals in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear. Soak the dals in ample water for at least 30-60 minutes. Soaking is crucial for the chana dal to cook evenly.
2
Pressure Cook the Dals: Drain the soaked dals and transfer them to a 3-liter or larger pressure cooker. Add the chopped tomatoes, grated ginger, slit green chilies, turmeric powder, salt, and 4 cups of water. Stir everything together.
3
Cook until Soft: Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15 minutes. After the last whistle, reduce the heat to low and let it simmer for another 5 minutes. Turn off the heat and allow the pressure to release naturally.
4
Check and Whisk: Once the pressure has fully released, open the cooker. Check if the dals are cooked through; they should be soft and easily mashable. Using a wire whisk or the back of a ladle, gently whisk the dal to create a cohesive, slightly coarse texture. If the dal seems too thick, add 1/2 to 1 cup of hot water to reach your desired consistency and simmer for 2-3 minutes.
5
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the hing and broken dried red chilies. Sauté for 10-15 seconds.
Add the finely chopped onion and minced garlic. Sauté for 4-5 minutes until the onions are soft and light golden brown.
1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)
Instructions
1
Melt the Butter
Cut the unsalted butter into 1-inch cubes to ensure even melting.
Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2
Simmer and Clarify
Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3
Strain the Ghee
Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4
Cool and Store
Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
Once fully cooled and solidified, seal the jar with an airtight lid.
Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.
Turn off the heat. Immediately add the Kashmiri red chili powder and garam masala. Stir quickly for 5 seconds to prevent the spices from burning.
6
Combine and Garnish: Pour the sizzling hot tempering directly over the cooked dal in the pressure cooker. Mix well. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Let it rest for 5 minutes for the flavors to meld.
7
Serve: Serve the Panchmel Dal hot with traditional Rajasthani baati, phulka, paratha, or steamed basmati rice.
