Dal baati (Hindi: दाल बाटी) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls).It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh.
Dal (lentil) is a spicy side dish made of lentils and tempered with spicy tadka.
Baatis are fried or baked dough dumplings of wheat flour (aata)and semolina(rawa/suji).Wheat flour is kneaded with little bit of salt, ajwain, ghee and water. Ball-sized round balls of this dough are cooked in a well-heated traditional oven/OTG(nowadays).When the baati becomes golden brown in colour, it is greased with ghee and is then served with dal, gate ki sabji, churma, pudina chutney, green salad , onion, and fresh buttermilk.Baatis have so many versions; plain, masala (stuffed), missi, bafla baati, dry fruit baati, and many more. The basic baati is made out of wheat flour and semolina. Baati can also be made with millet, barley flour, a mix of wheat flour and corn.
To give twist to original recipe of baati, I innovated a new recipe that is ‘Palak Paneer Baati”.In this recipe i added chopped palak to wheat flour & stuffed Paneer in baati. It tasted very nice.Baking process remains same as Baati.
2 cup wheat flour
1/2 cup rawa/suji
1 cup chopped palak
150 gms paneer
Salt to taste
1 spoon ajwain
2 spoon oil/ghee
Water to make dough
Ghee for dipping baati.
In a bowl take wheat flour,chopped,rawa, palak,salt,ajwain&ghee. Mix all & make dough with water. Dough should not be too tight nor soft.
Make medium size balls from the dough.Now make paneer balls according to no. of baati balls.
Flatten the baati balls & put paneer balls in it & again shape it as ball.
Repeat the process for all balls.Bake it in OTG at 180°C for 20-25 min.
Dip it in ghee & serve with daal.