By Krati Purwar
August 11, 2024
For a quick snack or meal, Rajasthani bharwa aloo baati is perfect. You can pair them with chutney and enjoy them with the evening tea or serve them with tadka dal and chokha for a delicious indulgence for lunch and dinner.
2 boiled and diced potatoes 2 cups maida Salt to taste 1 tbsp coriander seeds 1 tbsp oil 1 tbsp malai and curd 1 tsp cumin, mustard, & carom seeds 1 tbsp coriander leaves 1.5 tsp turmeric powder 2 whole dry red chillies 1 tbsp crushed cashews 1 tbsp pomegranate seeds (optional) A pinch of hing Ghee 2 chopped green chillies 2 tsp chopped ginger garlic
In a bowl, add maida, carom seeds, turmeric powder, oil, malai, curd, and salt to taste. Knead into a soft dough using water.
While the dough rests, prepare the filling. Start by blending cumin seeds, carom seeds, coriander seeds, and dry red chillies into a coarse powder.
Heat oil in a pan, add mustard seeds, hing, ginger, garlic, and green chillies. Saute for a minute.
Add cashews and turmeric powder to the mix along with coarse powder. Once cashews turn brown, drop in potatoes.
Top the mixture with salt to taste, pomegranate seeds, and coriander leaves. Stuff the filling inside small dough balls.
Cook baati until the crust turns slightly crispy and brown. Serve with chutney or dal.