Rajasthani baati from oven and aloo chokha

Rajasthani baati from oven

From the picture what do you guess it is? What? Litti chokha? ? Nopes. Chokha Baati it is. Now you may wonder on what part of the earth can you find it out? Well, it’s in my kitchen. I made baati and chokha today for breakfast. Baati is from Rajasthani cuisine and chokha is adapted from Bihar.

Time required to make Rajasthani baati from oven and aloo chokha: 1 hour

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The ingredients required to make Rajasthani baati from oven and aloo chokha:

Wheat flour – 2 cups

Semolina – 1 cup

Salt to taste

Baking powder – 1 tsp

1 tbsp ghee

2 medium sized potatoes

Refined oil

1/2 tsp whole cumin seeds

1 onion

1 big tomato

Few green chillies

The recipe : Rajasthani baati from oven and aloo chokha

Baati Recipe:

Take wheat flour, semolina, salt, baking powder in a mixing bowl. Add ghee and rub it. Add hot water little by little and make a soft dough out of it. Let the dough rest for 20 minutes

Take the dough and form 15 small balls out of it. Brush with ghee and keep aside

Meanwhile, pre-heat oven at 180c. Put the balls in a baking tray and let it bake at 180 c for 30 minutes

Rub more ghee on the surface of the balls and bake at 200 c for 10 minutes.

Your baati is ready.

Chokha Recipe:

While the baking part is proceeding in the oven, pressure cook 2 medium sized potatoes along with the skin. Let it cook thoroughly. It should be well boiled, soft enough to be mash-able. Once the potatoes cool off, peel off the skin and mash them well.

In a pan, heat some refined oil. Add whole cumin seeds. Let them splutter.

Add thinly sliced onions and green chillies and stir them till the color turns golden pink. Add chopped tomatoes and fry them. Once tomatoes are cooked pour over the mixture in the mashed potato and mix well all together. The chokha is ready to serve!

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A software engineer by profession and a home maker by heart!