Baati

⭐️ Step 1: Gather Ingredients

For the Baati Dough:

• 2 cups whole wheat flour

• ¼ cup semolina (sooji)

• ¼ cup The Doodhwala A2 Cow Ghee

• Salt to taste

• Warm water for kneading

For Serving:

• ½ to ¾ cup melted The Doodhwala A2 Cow Ghee (for soaking/serving)

🧂 Step 2: Prepare the Dough

1. In a bowl, mix flour, semolina, salt, and ghee.

2. Rub the ghee into the flour until it feels sandy and clumps together slightly.

3. Gradually add warm water and knead into a stiff but smooth dough.

4. Rest the dough for 20–30 minutes, covered.

🔘 Step 3: Shape the Baatis

1. Divide dough into equal portions and roll into firm balls (about lemon-sized).

2. Press lightly in the center with your thumb to form a small dent (helps even cooking).

🔥 Step 4: Bake or Cook the Baatis

Method 1: Traditional Oven Baking

• Preheat oven to 200°C (392°F).

• Place baatis on a tray and bake for 25–30 minutes, flipping halfway, until golden and crisp.

Method 2: Tandoor / Gas Tandoor

• Roast baatis in a tandoor until they are evenly browned and firm.

Method 3: Stove-top (No Oven)

• Heat a thick-bottomed pan with lid or use a kadhai with salt base.

• Place baatis on a wire rack or stand inside.

• Cover and roast on low flame, flipping regularly until cooked and golden.

🧈 Step 5: Dip in Ghee

1. Immediately after baking, drop hot baatis into a bowl of melted Doodhwala A2 Cow Ghee.

2. Let them soak for 2–3 minutes before serving.

🥘 Step 6: Serve With

• Panchmel dal (mixed lentils) or plain toor/moong dal

• Churma (sweet wheat crumble — let me know if you want this recipe too!)

• Pickle, onions, and papad