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A delicious Rajasthani twist on the classic baati! These crisp, golden orbs are stuffed with a spicy and savory minced mutton filling, then slow-fried in ghee to perfection. A hearty and indulgent meal, perfect for special occasions.
For 4 servings
Prepare the Keema Filling
Make the Baati Dough
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A delicious Rajasthani twist on the classic baati! These crisp, golden orbs are stuffed with a spicy and savory minced mutton filling, then slow-fried in ghee to perfection. A hearty and indulgent meal, perfect for special occasions.
This rajasthani recipe takes 75 minutes to prepare and yields 4 servings. At 736.62 calories per serving with 24.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stuff and Shape the Baatis
Slow-Fry the Baatis
Serve the Keema Baati
For a lighter option, replace mutton keema with chicken keema. For a vegetarian version, use a filling of crumbled paneer, mashed potatoes, or soya granules.
Instead of deep-frying, you can bake the baatis in a preheated oven at 180°C (350°F) for 25-30 minutes or until golden brown. You can also cook them in an air fryer at 180°C for 15-20 minutes.
Add a handful of green peas (matar) to the keema filling for extra texture and sweetness. A pinch of kasuri methi (dried fenugreek leaves) can also be added for a more aromatic flavor.
Mutton keema provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
The combination of complex carbohydrates from whole wheat flour and healthy fats from ghee offers a dense source of energy, keeping you full and satiated for longer.
Mutton is a good source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Keema Baati is an indulgent and calorie-dense dish due to the use of ghee and deep-frying. It's rich in protein and carbohydrates, making it a very filling meal. It's best enjoyed in moderation as part of a balanced diet, perhaps on special occasions.
One serving (2 baatis) contains approximately 750-850 kcal. The exact number can vary based on the fat content of the mutton and the amount of ghee absorbed during frying and serving.
Yes, for a lighter version, you can bake them. Preheat your oven to 180°C (350°F). Place the stuffed baatis on a baking tray and bake for 25-30 minutes, turning them halfway through, until they are golden brown. Brush them with ghee before and after baking for better flavor. Note that the texture will be different—more like a baked bun than a crispy fried shell.
Store leftover Keema Baatis in an airtight container in the refrigerator for up to 2 days. To reheat, you can warm them in a microwave, a pan, or an air fryer until heated through. The crispy texture is best when fresh.
This usually happens if the baatis are fried on high heat. The outside cooks quickly, but the inside remains raw and dense. It's crucial to fry them on a consistent low to medium-low flame for a longer duration (15-18 minutes) to ensure they cook evenly from the inside out.