A delicious Rajasthani specialty where crisp, golden-brown whole wheat balls are stuffed with a spicy minced mutton filling. Baked to perfection and dipped in ghee, it's a hearty and flavorful meal.
Prep60 min
Cook50 min
Servings4
Serving size: 2 pieces
668cal
29gprotein
59gcarbs
37g
Ingredients
2 cup Whole Wheat Flour (Also known as Atta)
0.25 cup Semolina (Fine variety, also known as Suji or Rava)
4 tbsp Ghee (For the dough)
1 tsp Carom Seeds (Also known as Ajwain)
0.25 tsp Baking Soda
1.75 tsp Salt (1 tsp for dough, 0.75 tsp for filling)
A wholesome and aromatic blend of five lentils, this traditional Rajasthani curry is a protein-packed delight. Its unique texture and rich flavors, finished with a sizzling ghee tempering, make it a perfect companion for baati or steamed rice.
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.
Hearty Keema Bati with protein-packed Dal Panchmel and tangy Lehsun Chutney. A soul-satisfying feast!
This marwari dish is perfect for dinner. With 1007.8800000000001 calories and 42.519999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 piece Onion (Medium, finely chopped)
1 piece Tomato (Medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pieces Green Chili (Finely chopped)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tbsp Lemon Juice
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Bati Dough
In a large mixing bowl, combine the whole wheat flour, semolina, carom seeds, baking soda, and 1 tsp of salt.
Add 4 tbsp of ghee. Rub the ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a crispy bati.
Gradually add water, a little at a time, and knead into 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.
2
Cook the Keema Filling
Heat oil in a heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
Add the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Add the minced mutton. Increase the heat to medium-high and cook for 7-10 minutes, breaking up lumps with a spatula, until the mutton is browned and no longer pink.
Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and 0.75 tsp of salt. Mix thoroughly.
Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes. Stir occasionally until the mutton is tender and all the moisture has evaporated. The filling must be completely dry.
Turn off the heat. Mix in the garam masala, lemon juice, and chopped coriander leaves. Allow the filling to cool down completely before stuffing.
3
Stuff and Shape the Batis
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or lightly grease it.
Knead the rested dough for another minute to smoothen it. Divide the dough into 8 equal-sized balls.
Take one ball of dough and use your fingers to flatten it into a 3-inch circle, keeping the edges slightly thinner than the center.
Place 1.5 to 2 tablespoons of the cooled keema filling in the center.
Carefully bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly.
Roll the stuffed ball between your palms to form a smooth, crack-free sphere. Gently flatten it slightly.
Repeat the process for the remaining dough and filling.
4
Bake the Batis
Arrange the stuffed batis on the prepared baking tray, ensuring there is some space between them.
Bake in the preheated oven for 20-25 minutes. After 15 minutes, flip the batis over to ensure even browning.
The batis are ready when they are golden brown, firm to the touch, and have a hard crust. You might see some small cracks on the surface, which is a good sign.
5
Serve the Keema Bati
While the batis are still hot from the oven, use a clean kitchen towel to gently press each one to create a slight crack. This helps the ghee to seep inside.
Dip each hot bati into the bowl of melted ghee, ensuring it is generously coated on all sides.
Serve the Keema Bati immediately, traditionally with dal, churma, and a spicy green chutney.
Servings
4
Serving size: 1 cup
301cal
12gprotein
39gcarbs
12gfat
Ingredients
0.25 cup Toor Dal (Also known as arhar dal)
0.25 cup Chana Dal (Requires longer soaking)
2 tbsp 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 the dal)
3 tbsp Ghee (Divided use)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
1 pcs Onion (Medium, finely chopped)
1 inch Ginger (Fresh, grated)
4 cloves Garlic (Minced)
2 pcs Green Chili (Slit lengthwise)
2 pcs Tomato (Medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
2 pcs Dried Red Chilies (Broken in half, for tempering)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Cook the Lentils
Rinse all five lentils together in a colander under cool running water until the water runs clear.
Transfer the rinsed lentils to a large bowl and soak in ample water for at least 30-60 minutes. If time permits, soaking for 2 hours is ideal, especially for the chana dal.
Drain the soaking water completely. Add the lentils to a pressure cooker along with 4 cups of fresh water, turmeric powder, and 1 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
2
Prepare the Masala Base
While the lentils cook, heat 2 tbsp of ghee in a heavy-bottomed pan (kadai) over medium heat.
Once the ghee is hot, add cumin seeds and mustard seeds. When they begin to crackle, add the hing and sauté for a few seconds.
Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
Stir in the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they break down and become soft and pulpy, about 5-6 minutes.
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.
Add the red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Mix well and cook the masala for 2-3 minutes, until you see the ghee separating at the edges.
3
Combine and Simmer the Dal
Once the pressure has released, carefully open the cooker. Use a whisk or the back of a ladle to gently mash the lentils to achieve a creamy, cohesive consistency.
Pour the cooked dal into the pan with the prepared masala. Stir everything together until well combined.
If the dal seems too thick, add 0.5 to 1 cup of hot water to adjust the consistency to your liking.
Bring the dal to a gentle simmer and let it cook on low heat for 5-8 minutes. This allows the lentils to absorb the flavors of the masala.
Stir in the garam masala, mix well, and turn off the heat.
4
Prepare the Final Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
Add the broken dried red chilies and cook for 20-30 seconds until they darken slightly and become aromatic. Be careful not to burn them.
Immediately and carefully pour this sizzling tempering over the prepared dal. You will hear a satisfying sizzle.
5
Garnish and Serve
Stir in the fresh lemon juice and garnish generously with chopped coriander leaves.
Serve Dal Panchmel hot with traditional Rajasthani baati, roti, paratha, or steamed basmati rice.
