Keema Baati with Rajasthani Kadhi

Instructions

1. 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. 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. 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. 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. 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.