Method
Chop the ginger, chillies and onions finely.
To make the dough: Mix the wheat flour, semolina, 1 tsp. salt, 6 tsp. ghee and knead into a stiff dough.
Coarsely grind the peas, ginger and chillies. Boil, peel and mash the potatoes.
Fry the onions in a little ghee until golden brown, then add the peas and cook until dry.Then add the the potatoes, salt, amchur, chilli powder and garam masala and mix.Set the stuffing aside.
Divide the dough into 10 round balls and flatten them slightly. Put 1 tbsp. of the stuffing into the centre, pull the dough edges together into a ball again and flatten slightly.
Place the baatis in 1/2 litre of boiling water for 10-15 minutes.
Remove the baatis onto paper towels. Place in an oven or in a grill for 10 minutes or until golden brown. Dip each baati into hot ghee before serving with dal.
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