Happy New Year dear readers!!!
Generally we make baati from whole wheat flour, makai flour etc. But today I wanted to make something different. Here, in Bangalore, sweet corns are always available, so thought of making baati with the sweet corn. I came out just in comparison with the normal makai flour baati. Don’t forget to give it a try.
Let us start cooking!!!
Ingredients:
Sweet Corn: 1 nos
Wheat flour: 3 cups
Asafetida: 2 pinches
Cumin Seeds: 1 tsp
Coriander powder: 1 tbsp
Turmeric Powder: ½ tsp
Chilli powder: 2 tsp
Coriander leaves: 1 tsbp finely chopped
Oil: 2 tbsp
Salt as per taste
Method:
1. Grate the corn in a plate.
2. Mix wheat flour, asafetida, cumin seeds, coriander powder, turmeric powder, chilli powder, coriander leaves, oil, and salt to the grated corn.
3. Start kneading it. We need to make firm dough. If required add warm water to knead the dough.
4. Meanwhile in heavy bottomed kadai heat water (half filled).
5. Prepare semi flattened balls and press slightly in centre.
6. When the water starts boiling put the baatis inside the water.
7. Keep the flame on medium. And stir occasionally.
8. Initially the baatis would be settled down only but as they get cooked up they will become light and float on water. That’s the time when you have to take out the baatis from the water.
9. Meanwhile heat baati cooker. Keep the baatis inside and let them cook at medium to high flame.
10. Occasionally flip the baatis in the tandoor. The baatis will take approximately 30-35 minutes to get cooked.
11. When done you will observe cracks on the baati.
12. Take out and with the help of a cloth slightly break the baati.
13. Take oil in a deep bowl. Keep the baatis in the bowl and let them absorb oil or put oil on the top of each baatis.
14. Serve hot with curd, chutney and oil.
Tips:
1. I generally do not keep the dough to settle after kneading it. I make them instantly. Previously I used to keep the dough but lately started following this procedure and found that the baatis are perfect with a large number of layers.
2. Keep an eye when boiling the baatis. Do not overcook the baatis in water otherwise you’ll find a big lump in the baati. It won’t have layers.
3. Don’t cook the baatis on low flame. This won’t give the crispiness to the outermost layer.
4. I use groundnut oil for the baatis.
5. The quantity of water required to knead the dough depends upon the sweet corn; how juicy it is.
See you soon with a new recipe till then Happy Cooking!!!
Generally we make baati from whole wheat flour, makai flour etc. But today I wanted to make something different. Here, in Bangalore, sweet corns are always available, so thought of making baati with the sweet corn. I came out just in comparison with the normal makai flour baati. Don’t forget to give it a try.
Let us start cooking!!!
Ingredients:
Sweet Corn: 1 nos
Wheat flour: 3 cups
Asafetida: 2 pinches
Cumin Seeds: 1 tsp
Coriander powder: 1 tbsp
Turmeric Powder: ½ tsp
Chilli powder: 2 tsp
Coriander leaves: 1 tsbp finely chopped
Oil: 2 tbsp
Salt as per taste
Method:
1. Grate the corn in a plate.
2. Mix wheat flour, asafetida, cumin seeds, coriander powder, turmeric powder, chilli powder, coriander leaves, oil, and salt to the grated corn.
3. Start kneading it. We need to make firm dough. If required add warm water to knead the dough.
4. Meanwhile in heavy bottomed kadai heat water (half filled).
5. Prepare semi flattened balls and press slightly in centre.
6. When the water starts boiling put the baatis inside the water.
7. Keep the flame on medium. And stir occasionally.
8. Initially the baatis would be settled down only but as they get cooked up they will become light and float on water. That’s the time when you have to take out the baatis from the water.
9. Meanwhile heat baati cooker. Keep the baatis inside and let them cook at medium to high flame.
10. Occasionally flip the baatis in the tandoor. The baatis will take approximately 30-35 minutes to get cooked.
11. When done you will observe cracks on the baati.
12. Take out and with the help of a cloth slightly break the baati.
13. Take oil in a deep bowl. Keep the baatis in the bowl and let them absorb oil or put oil on the top of each baatis.
14. Serve hot with curd, chutney and oil.
Tips:
1. I generally do not keep the dough to settle after kneading it. I make them instantly. Previously I used to keep the dough but lately started following this procedure and found that the baatis are perfect with a large number of layers.
2. Keep an eye when boiling the baatis. Do not overcook the baatis in water otherwise you’ll find a big lump in the baati. It won’t have layers.
3. Don’t cook the baatis on low flame. This won’t give the crispiness to the outermost layer.
4. I use groundnut oil for the baatis.
5. The quantity of water required to knead the dough depends upon the sweet corn; how juicy it is.
See you soon with a new recipe till then Happy Cooking!!!
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