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: 1 serving
666cal
29gprotein
58gcarbs
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)
Tender chickpea flour dumplings simmered in a tangy, spicy yogurt gravy. This classic Rajasthani curry is a flavorful vegetarian dish that pairs perfectly with roti or rice.
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.
Hearty Keema Bati with delicious Gatte ki Sabzi & a dollop of ghee. Pure comfort food!
This marwari dish is perfect for dinner. With 1102.1 calories and 41.22g 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.
300cal
12gprotein
32gcarbs
15gfat
Ingredients
1.5 cup Besan (Also known as gram flour)
1.25 cup Curd (Whisked well, divided use (2 tbsp for gatte, 1 cup for gravy))
3 tbsp Ghee (Divided use (1 tbsp for gatte, 2 tbsp for gravy))
1 medium Onion (Finely chopped)
1 medium Tomato (Pureed)
1 tsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Ajwain (Carom seeds)
1 tsp Jeera (Cumin seeds)
0.25 tsp Hing (Asafoetida)
0.75 tsp Turmeric Powder (Divided use (0.25 tsp for gatte, 0.5 tsp for gravy))
1.5 tsp Red Chili Powder (Adjust to taste, divided use (0.5 tsp for gatte, 1 tsp for gravy))
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste, divided use)
1 pinch Baking Soda (Optional, for softer gatte)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
4 cup Water (For boiling gatte, to be reserved for gravy)
Instructions
1
Prepare the Gatte Dough
In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and a pinch of baking soda. Mix the dry ingredients well.
Add 2 tbsp of curd and 1 tbsp of ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
Add 2-3 tbsp of warm water, one tablespoon at a time, and knead into a firm, smooth dough. Do not over-knead. The dough should not be sticky.
Divide the dough into 4-5 equal portions. Roll each portion between your palms into a smooth log, about 1/2-inch thick.
2
Boil the Gatte
In a wide pot, bring 4 cups of water to a rolling boil.
Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
The gatte are cooked when they float to the top and develop small blisters on their surface.
Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Do not discard the cooking water; reserve it for the gravy.
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.
Once the gatte have cooled for about 10 minutes, cut them into 1/2-inch thick roundels. Set aside.
In a separate bowl, whisk 1 cup of curd until completely smooth. Add 1.5 tsp coriander powder, 1 tsp red chili powder, and 0.5 tsp turmeric powder to the curd. Whisk again to form a lump-free, spiced yogurt mixture.
4
Temper and Sauté Aromatics
Heat the remaining 2 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
Add 1 tsp jeera and let them splutter. Add 0.25 tsp hing and sauté for a few seconds.
Add the finely chopped onion and cook until it turns soft and golden brown, which should take about 6-7 minutes.
Add 1 tsp ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
5
Build and Simmer the Gravy
Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Reduce the heat to the absolute minimum. Slowly pour in the spiced yogurt mixture, stirring continuously and vigorously to prevent it from curdling.
Continue stirring and cook on low heat for 2-3 minutes until the gravy thickens slightly.
Gradually add 1.5 to 2 cups of the reserved gatte cooking water and the remaining 0.75 tsp salt. Stir well to combine.
Increase the heat to medium and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes until it reaches your desired consistency.
6
Finish and Serve
Add the cut gatte pieces to the simmering gravy. Gently stir and let it cook for another 5 minutes, allowing the gatte to absorb the flavors.
Sprinkle 0.5 tsp garam masala and 2 tbsp chopped coriander leaves over the curry. Give it a final gentle stir.
Turn off the heat and let the sabzi rest for 5-10 minutes before serving. This allows the flavors to meld beautifully.
