Serves: 10
Total Calories: 154
1. Place the whole-wheat flour and semolina (or chickpea flour) in a large bowl and mix in the baking soda, ajwain seeds, salt, and sugar. With clean fingers, rub in the ghee (or butter or oil), then add the water a little at a time to make a firm but pliable dough that does not stick to your fingers. Cover with plastic wrap or the lid of the bowl and let rest about 1 hour. (This allows the gluten to develop.)
2. With lightly oiled hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Working with each ball of dough separately, flatten it to make a 3- to 3 1/2-inch disc, then bring the edges up toward the center and pinch together to seal. Press down lightly on the seal with your thumb to make a slight depression, then flatten the rest of the dough once again to make a 2 1/2-inch disc (the depression must show). Repeat with all the remaining balls.
3. TO STEAM: Place the baaties in a metal or bamboo steamer set over or in a pot half-filled with water. (The bottom of the steamer shouldn't touch the water.) Steam them (in 2 batches, if necessary) 7 to 10 minutes, or until a knife inserted in a baati comes out clean.
TO BOIL: Half fill a large pot with water and bring it to a boil. Then place as many of the baaties in the water as will fit comfortably. Cover and simmer until they float to the top, about 10 minutes.
4. Lightly grease a large, heavy baking sheet. Carefully remove the rolls from the steamer or the water and set them on the baking sheet.
5. TO BROWN IN THE OVEN: Pre-heat the oven to 400°F. Place the baking sheet on the center rack and bake until the rolls are lightly golden, 15 minutes. After 15 minutes, turn the baaties over with tongs and bake until golden-brown, another 10 minutes. Remove from the oven and place each one individually on a clean pot holder or kitchen towel. Crumple lightly to break open and expose the insides. Return to the oven and bake another 5 to 7 minutes, or until the insides are lightly golden, baste generously with the ghee, and serve.
TO BROWN ON A GRILL: Preheat a grill to medium-high heat (400°F) and grill the baaties, turning them occasionally, until crispy and lightly browned, about 5 minutes. Baste generously with the ghee and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Rajasthani Rolls recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
