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 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.
Hearty Keema Bati with creamy Panchmel Dal – a protein-rich, perfectly spiced comfort food!
This rajasthani dish is perfect for lunch. With 1091.35 calories and 43.19g 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.
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.
