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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.
For 4 servings
Prepare the Bati Dough
Cook the Keema Filling
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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.
This rajasthani recipe takes 110 minutes to prepare and yields 4 servings. At 668.37 calories per serving with 29.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stuff and Shape the Batis
Bake the Batis
Serve the Keema Bati
Replace mutton keema with minced chicken or turkey for a leaner version. For a vegetarian option, use a filling of crumbled paneer, spiced mashed potatoes, or roasted sattu (gram flour).
Increase the amount of green chilies and red chili powder in the keema filling. You can also add a pinch of black pepper for extra heat.
Finely chop and add vegetables like green peas or carrots to the keema filling for added texture and nutrition. Ensure they are cooked until dry.
The minced mutton filling is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Made with whole wheat flour (atta), these batis are a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of complex carbohydrates from whole wheat and healthy fats from ghee provides a sustained release of energy, making this a very satiating and energizing meal.
Mutton is a rich source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and maintaining healthy red blood cells.
One serving of Keema Bati (approximately 2 pieces) contains around 550-650 calories, depending on the amount of ghee used for dipping. It is a calorie-dense dish, perfect for a hearty meal.
Keema Bati can be part of a balanced diet when consumed in moderation. It is rich in protein from mutton and complex carbohydrates and fiber from whole wheat flour. However, it is high in calories and saturated fat due to the generous use of ghee, making it an indulgent dish rather than an everyday meal.
Yes, absolutely! An air fryer is a great alternative to a traditional oven. Preheat your air fryer to 180°C (350°F) and bake the batis for 18-20 minutes, flipping them halfway through, until they are golden and crisp.
Store leftover batis in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm them in a preheated oven at 160°C (320°F) for 10-12 minutes or in an air fryer for 5-7 minutes until heated through and crisp again.
Batis are meant to have a hard, crisp crust. However, if they are unpleasantly hard, it could be because the dough was too dry or they were over-baked. Ensure you add enough 'moyan' (ghee) to the flour and don't over-knead. The final dip in hot ghee is crucial as it softens the crust perfectly.
Yes, you can. The keema filling can be prepared a day in advance and stored in the refrigerator. The dough can also be made a few hours ahead and kept covered at room temperature. This makes the final assembly and baking process much quicker.