Fried Bati




Oil – for frying
Salt – ½ teaspoon or to taste

Mix together flour, semolina, carom seeds, baking soda, salt, and ghee. Add a little water at a time and knead into a soft dough. Cover and let it rest for 20 minutes.

Grease your hands with a little ghee and knead the dough again until smooth. Divide the dough into five equal portions and shape them into large balls.

In a vessel, bring 1 liter of water to a boil. Once it starts boiling, add the dough balls and cook them on high heat for 15 minutes. After 15 minutes, check with a knife or toothpick—if they come out clean, the balls are cooked.

Remove from water and cut them into small pieces. Let them cool, then mash well with the remaining water and knead again into a soft dough.

From this dough, make small portions. Roll into balls, flatten slightly, and press the center lightly with your thumb. Fry in hot oil until golden brown.

Serving suggestion:
Fried baati can be served as a starter with green coriander chutney, sweet chutney, or tomato sauce. For the main course, enjoy it with panchratan dal.



तेल - तलने के लिए
नमक - 1/2 छोटी चम्मच या स्वादानुसार
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आटा, सूजी, अजवायन, बेकिंग सोडा, नमक और घी मिक्स कर लीजिये l थोड़ा थोड़ा पानी डाल कर नरम आटा गूंथ कर 20 मिनिट के लिये कवर करके रख दीजिये lहाथ पर थोडा़ सा घी लगाकर आटे को मसल कर चिकना कर लीजिये l आटे को पांच भाग में तोड़ कर बड़े गोले बना लीजिएl किसी बर्तन में 1 लीटर पानी उबालने के लिए रख दीजिए और पानी में उबाल आने पर इसमें गोले डाल दीजिए और तेज गैस पर गोलों को 15 मिनिट के लिए उबाल लीजिये l 15 मिनिट बाद चाकू/toothpick से चेक कर लीजिये lपक जाने के बाद पानी से बाहर निकाल कर गोलों को चाकू से छोटा-छोटा काट कर ठंडा कर लीजिये अब बचे हुए पानी से अच्छे से मैश करते हुये नरम आटा गूंथकर तैयार कर लीजिए lगुथे आटे से छोटी-छोटी लोइयां बना लीजिये l लोई हाथ में उठाकर गोल करके हल्का सा चपटा करते हुए अंगूठे से बीच में दबा दीजिए lगर्म तेल में सारी बाटी गोल्डन ब्राउन होने तक तल लीजिए l
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फ्राईड बाटी आप स्टार्टर के रूप में हरे धनिए की चटनी, मीठी चटनी टमेटो सॉस के साथ सर्व कर सकती हैं और मेन कोर्स में इसे पंचरतन दाल के साथ 
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