Serves: 10
Total Calories: 723

1/2 recipe Rajasthani Potatoes with Cashews and Raisins
2 cups stone-ground durum whole wheat flour
1/4 cup , fine-grain semolina
1 tablespoon coarsely ground coriander seeds
1/2 teaspoon ajwain, seeds
1/2 teaspoon salt, or to taste
1/4 cup melted warm ghee or butter + 1 tablespoon ghee for basting
2/3 cup water (about)

1. Prepare the potatoes. Then place the whole-wheat flour and semolina in a large bowl and mix in the coriander, ajwain seeds, and salt. With clean fingers, mix in the ghee, 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. Divide the potato filling into an equal number of portions.

3. Grease a large, heavy baking sheet. Working with each ball of dough separately, press it to make a thick 4- to 5-inch disc and place 1 portion of the filling in the center. Bring the edges up over the filling and press them together to seal. Pinch off the extra dough above the seal, then shape into a ball once again. Flatten the ball into a thick, 2 1/2-inch disc and press down lightly on the seal with your thumb to make a slight depression (the depression must show). Place on the baking sheet. Repeat with all remaining portions.

4. TO BAKE: Pre-heat the oven to 450°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, place each one individually on a clean pot holder or kitchen towel, and crumple lightly to break open and expose the insides. Return to the oven and bake another 5 to 7 minutes, or until the cracked portions are lightly golden, and serve.

TO GRILL: Preheat a grill to high heat (450°F) and grill the baaties, turning them occasionally, until crispy and lightly browned, about 5 minutes.

5. 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.

Nutritional Facts:

Serves: 10
Total Calories: 723
Calories from Fat: 101

More Recipes from the 1000 Indian Recipes Cookbook:
* Breads and Crepes
Baked Semolina Breads
Basic Deep-Fried Puffed Breads
Basic Griddle-Fried Breads
Basic Oven-Grilled Leavened Breads
Basic Rajasthani Rolls
Basic South Indian Rice and Bean Crepes
Basic Stuffed Griddle-Fried Breads
Basic Whole-Wheat Dough
Cauliflower Parantha Stuffing
Crispy Chickpea Flour Crepes
Daikon Radish Parantha Stuffing
Deep-Fried Bengali-Style Flour Breads
Deep-Fried Leavened Flour Breads
Deep-Fried Puffed Breads with Ajwain Seeds
Deep-Fried Puffed Breads with Fresh Spinach
Deep-Fried Puffed Breads with Mint (or Fenugreek)
Deep-Fried Stuffed Puffed Breads
Deep-Fried Sweet Saffron Puffed Breads
Flavored Deep-Fried Puffed Breads
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
Griddle-Fried Chickpea Flour Breads
Griddle-Fried Flaky Onion Breads
Griddle-Fried Gujarati Fenugreek Breads
Griddle-Fried Layered Green Chile Pepper Breads
Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads
Griddle-Fried Leavened Breads
Griddle-Fried Legume Breads
Griddle-Fried Millet Breads
Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds
Griddle-Fried Oat Breads with Ajwain Seeds
Griddle-Fried Opo Squash Breads
Griddle-Fried Sorghum Breads with Onions
Griddle-Fried Spinach and Red Bell Pepper Breads
Ground Lamb Parantha Stuffing
Multi-Flour Griddle Breads
My Healthy Griddle-Fried Mashed Potato Breads
Oven-Grilled Breads with Dried Herbs and Spices
Oven-Grilled Garlic and Turmeric Breads
Oven-Grilled Tofu Breads
Paneer Cheese Parantha Stuffing
Potato Parantha Stuffing
Potato Stuffed Baati Rolls
Pressed Rice Flakes with Peas and Potatoes
Punjabi Griddle-Fried White Corn Breads
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Rolls with Oat Bran and Fresh Mint
Semolina Crepes
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Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds
Stir-Fried Mushrooms and Red Chard Pilaf
Stuffed Mung Bean Pancake Rolls
Stuffed Pepper Jack Cheese Oven-Grilled Breads
Stuffed South Indian Crepes
Sweet Jaggery-Stuffed Paranthas
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Whole-Wheat Griddle Breads
Yellow Mung Bean Pancakes