|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $39.95 
Cook'n with Betty Crocker $29.95
CONTACT US
• Contact Info |
       |
|
 |
Basic Rajasthani Rolls |
|
Serves: 10 (Baati)Category: Special Breads, Vegan Makes 10 to 12 rolls Baati rolls are thick (about 1 1/2 inches), disc-shaped with a slight depression in the center. They are a specialty of the northwestern state of Rajasthan and are made mainly with whole-wheat flour mixed with chickpea flour or fine semolina. This recipe comes to me from my son-in-law's mother, Pushpa Khatod, and according to her, the dough for all baaties is best made by hand, as opposed to in a food processor, because any over-processing of the dough reduces the rolls' flakiness. There are three basic steps to this preparation of these rolls, and several ways to do each. First, you can steam or boil the baaties, as explained in Step 3 of this recipe. Then you brown them (Step 5), either in the oven or on a grill, or you can deep-fry them (see Breads and Crepes). Once done, if baked or grilled, then the baaties are bathed with ghee--you dunk them in a pan of melted ghee, then drain them, or simply baste them as we do in this recipe (basting is not needed if you deep-fry). If not ghee-dunked, baati rolls are rather dry. They are authentically served with a special dal (legume dish), such as Rajasthani Mixed 5 Lentils and Beans (see Dried Beans, Lentils, and Peas) or with Rajasthani Chickpea Flour Bits in Yogurt Sauce (see Vegetarian Curries). A side of potatoes, such as Rajasthani Potatoes with Cashews and Raisins (see Vegetables on the Side) completes the meal. 2 cups stone-ground durum whole wheat flour 1 cup fine-grain semolina or chickpea flour (besan) 1/2 teaspoon baking soda 1 teaspoon ajwain seeds 1/2 teaspoon salt, or to taste 1 teaspoon sugar 1/4 cup melted ghee (or butter or vegetable oil ) + 1 tablespoon ghee for basting 2/3 to 1 cup water Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Place the whole-wheat flour and semolina (or chickpea flour) in a large bowl and mix in the baking soda, ajwain seeds, salt, and sugar. With clean fingers, rub in the ghee (or butter or oil), then add the water a little at a time to make a firm but pliable dough that does not stick to your fingers. Cover with plastic wrap or the lid of the bowl and let rest about 1 hour. (This allows the gluten to develop.) 2. With lightly oiled hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Working with each ball of dough separately, flatten it to make a 3- to 3 1/2-inch disc, then bring the edges up toward the center and pinch together to seal. Press down lightly on the seal with your thumb to make a slight depression, then flatten the rest of the dough once again to make a 2 1/2-inch disc (the depression must show). Repeat with all the remaining balls. 3. TO STEAM: Place the baaties in a metal or bamboo steamer set over or in a pot half-filled with water. (The bottom of the steamer shouldn't touch the water.) Steam them (in 2 batches, if necessary) 7 to 10 minutes, or until a knife inserted in a baati comes out clean. TO BOIL: Half fill a large pot with water and bring it to a boil. Then place as many of the baaties in the water as will fit comfortably. Cover and simmer until they float to the top, about 10 minutes. 4. Lightly grease a large, heavy baking sheet. Carefully remove the rolls from the steamer or the water and set them on the baking sheet. 5. TO BROWN IN THE OVEN: Pre-heat the oven to 400°F. Place the baking sheet on the center rack and bake until the rolls are lightly golden, 15 minutes. After 15 minutes, turn the baaties over with tongs and bake until golden-brown, another 10 minutes. Remove from the oven and place each one individually on a clean pot holder or kitchen towel. Crumple lightly to break open and expose the insides. Return to the oven and bake another 5 to 7 minutes, or until the insides are lightly golden, baste generously with the ghee, and serve. TO BROWN ON A GRILL: Preheat a grill to medium-high heat (400°F) and grill the baaties, turning them occasionally, until crispy and lightly browned, about 5 minutes. Baste generously with the ghee and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
|
|
Cook'n is Also Available At: 
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2004 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |