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Potato Stuffed Baati Rolls |
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Serves: 10 Print this Recipe(Aalu Bhari Baati) Category: Special Breads, Vegan Makes 10 to 12 breads Even though they are made with the same dough as the plain baaties, the stuffed ones take on a new identity because of the stuffing--which can, essentially, be any dry-cooked vegetable, dal, nuts, and, on rare occasions, minced meats. This is from Pushpa Khatod (my daughter's mother-in-law). Pushpa takes a shortcut with these baaties--once stuffed and ready to go, she simply bakes them in the oven. 1/2 recipe Rajasthani Potatoes with Cashews and Raisins 2 cups stone-ground durum whole wheat flour 1/4 cup fine-grain semolina 1 tablespoon coarsely ground coriander seeds 1/2 teaspoon ajwain seeds 1/2 teaspoon salt, or to taste 1/4 cup melted warm ghee or butter + 1 tablespoon ghee for basting 2/3 cup water (about) 1. Prepare the potatoes. Then place the whole-wheat flour and semolina in a large bowl and mix in the coriander, ajwain seeds, and salt. With clean fingers, mix in the ghee, 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. Divide the potato filling into an equal number of portions. 3. Grease a large, heavy baking sheet. Working with each ball of dough separately, press it to make a thick 4- to 5-inch disc and place 1 portion of the filling in the center. Bring the edges up over the filling and press them together to seal. Pinch off the extra dough above the seal, then shape into a ball once again. Flatten the ball into a thick, 2 1/2-inch disc and press down lightly on the seal with your thumb to make a slight depression (the depression must show). Place on the baking sheet. Repeat with all remaining portions. 4. TO BAKE: Pre-heat the oven to 450°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, place each one individually on a clean pot holder or kitchen towel, and crumple lightly to break open and expose the insides. Return to the oven and bake another 5 to 7 minutes, or until the cracked portions are lightly golden, and serve. TO GRILL: Preheat a grill to high heat (450°F) and grill the baaties, turning them occasionally, until crispy and lightly browned, about 5 minutes. 5. 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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