I)A.

L BATTI
(Baked wheat-flour puris) l
(A typical Rajasthani dish
\ usually broken before
consumption pouring dollops of
gheeon it. It is accompanied by a
I
bowlof dal)
'I'I(':.~,EDIENTS:
1cup wheat flour or atta
2 tbsp oil
iI5I
1/2cup ghee
1/2tsp salt
" ...,
~ #
Knead to a smooth dough
usingflour, oil, salt and water. ..
Take lime-sized portion from ,-
the dough. With the help of
greased palm prepare smooth
balls.
I -- ---
~
Placethe balls on a preheated
ovenat 200°C. Bake for 15-20 METHOD
minutestill the outer surface is SHEE RMA L Knead a smooth dough with
t
golden brown. (Rich sweetened bread) flour, ghee, milk, sugar and salt
Slightly break open the top INGREDIENTS: (sprinkle droplets of water if
portionof the balls or 'battis' and 1 cup flour required otherwise the milk will
pourmelted ghee. 4 tbsp ghee help to form the dough). Cover
Servehot. 1/2cup milk and keep aside.
A bowl of dal is a perfect 1 tbsp sugar, oil to deep fry Take marble-sized portions I,
accompaniment. 1/2tsp salt from the dough. Roll out into thin
discs. Deep-fry the discs in hot oil.
Drain. Serve hot. A perfect
I,
DalBatti
accompaniment with 'kakori
kabab'.

~""
KERALA
i~ PARATHA
INGREDIENTS:
"
1 cup flour III
3/4cup oil or ghee ill
2 tbsp ground rice or rice flour ~I
8 tbsp oil or ghee (for frying)
1 egg beaten I
1/2tsp salt
METHOD \,
Mix the flour, oil, salt and eggs.
Sprinkle chilled water droplets just
enough to form a dough. Cover
II
Woman's Era 8 February (First) 2008 71
~l