Baatis

Courtesy : Mrs.Manju
A popular dish from the Rajasthani cuisine, its basically wheat-flour dumplings. As all families have their own authentic way of preparing any regional dish, this Batti has the touch of my friend Manju's family traditions. We have liked it already and so would you too..

You'll need :

• Aatta (Whole wheat flour) : 1 cup
• Besan (Chick Pea Flour) : 1/4 cup
• Sooji (Semolia) : 1 tbsp
• Ghee (Clarified Butter) : 1/2 cup (melted to mix in the dough)
• Saunf (Fennel Seeds) : 2 tsp crushed coarsely
• Ajwain (Carom Seeds) : 2 tsp crushed coarsely
• Salt as per taste
• Ghee : 1/4 cup (to brush the baatis before putting them in oven and afterwards before serving)

Method :

• Tip in all the above items in a bowl and knead firmly into a dough. (Authentic way is to use ghee to knead, but health conscious can use 1/2 tsp ghee and 1/2 cup water instead.)
• Pinch lemon sized balls out of the dough, give it a smooth round shape and then press it in the middle with the thumb.
• Brush each baati liberally with ghee and place them on a sheet or pan in the microwave @ 180C for about 10-15mins flipping them in-between after 10mins. (Timing may vary depending on your microwave. So keep checking it after 10mins and increase or decrease the time.) 
• Once they are nice and golden brown, they are ready to be served.

Tip to Serve the baatis : Brush the baatis with ghee and serve them hot with some nice dal to dunk in.

Note : You can also cook them on your regular chapati tawa, by brushing the pan with ghee 1st and then arrange the baatis on it and cover for sometime. Flip it at-times to cook both sides and cook till they are nice golden brown.