Basic Rajasthani Rolls


Serves: 10
Total Calories: 154

Ingredients

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 cups water

Directions:

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.

Nutritional Facts:

Serves: 10
Total Calories: 154
Calories from Fat: 48

This Basic Rajasthani Rolls recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Breads and Crepes
Baked Semolina Breads
Basic Deep-Fried Puffed Breads
Basic Griddle-Fried Breads
Basic Oven-Grilled Leavened Breads
Basic Rajasthani Rolls
Basic South Indian Rice and Bean Crepes
Basic Stuffed Griddle-Fried Breads
Basic Whole-Wheat Dough
Cauliflower Parantha Stuffing
Crispy Chickpea Flour Crepes
Daikon Radish Parantha Stuffing
Deep-Fried Bengali-Style Flour Breads
Deep-Fried Leavened Flour Breads
Deep-Fried Puffed Breads with Ajwain Seeds
Deep-Fried Puffed Breads with Fresh Spinach
Deep-Fried Puffed Breads with Mint (or Fenugreek)
Deep-Fried Stuffed Puffed Breads
Deep-Fried Sweet Saffron Puffed Breads
Flavored Deep-Fried Puffed Breads
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
Griddle-Fried Chickpea Flour Breads
Griddle-Fried Flaky Onion Breads
Griddle-Fried Gujarati Fenugreek Breads
Griddle-Fried Layered Green Chile Pepper Breads
Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads
Griddle-Fried Leavened Breads
Griddle-Fried Legume Breads
Griddle-Fried Millet Breads
Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds
Griddle-Fried Oat Breads with Ajwain Seeds
Griddle-Fried Opo Squash Breads
Griddle-Fried Sorghum Breads with Onions
Griddle-Fried Spinach and Red Bell Pepper Breads
Ground Lamb Parantha Stuffing
Multi-Flour Griddle Breads
My Healthy Griddle-Fried Mashed Potato Breads
Oven-Grilled Breads with Dried Herbs and Spices
Oven-Grilled Garlic and Turmeric Breads
Oven-Grilled Tofu Breads
Paneer Cheese Parantha Stuffing
Potato Parantha Stuffing
Potato Stuffed Baati Rolls
Pressed Rice Flakes with Peas and Potatoes
Punjabi Griddle-Fried White Corn Breads
Rama's Sweet Crepes
Rice Flour Pancakes with Carrots
Rolls with Oat Bran and Fresh Mint
Semolina Crepes
Semolina Pancakes with Tomatoes and Bell Peppers
Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds
Stir-Fried Mushrooms and Red Chard Pilaf
Stuffed Mung Bean Pancake Rolls
Stuffed Pepper Jack Cheese Oven-Grilled Breads
Stuffed South Indian Crepes
Sweet Jaggery-Stuffed Paranthas
Traditional Lentil Pancackes
Whole-Wheat Griddle Breads
Yellow Mung Bean Pancakes




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