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 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.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
Melt-in-mouth Keema Bati with tangy chutney. A gut-friendly, soul-satisfying Rajasthani feast!
This rajasthani dish is perfect for dinner. With 779.73 calories and 33.68g 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.
Servings16
Serving size: 1 tbsp
38cal
1gprotein
3gcarbs
3gfat
Ingredients
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.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
