Baati

Method

Make stiff dough with the atta, soojee, 3 tbsp ghee, salt and milk. Keep covered for 15 minutes.

Make the filling: heat the ghee and add jeera and heeng. Stir a few times and add the ginger.

When slightly brown, add the peas, dhania, garam masala, chilli powder, salt and amchoor.

Cook till tender and cool.

Shape dough into flat rounds, fill with peas' filling, cover and form into round balls.

Bake in a pre-heated oven for 45-50 minutes 10 minutes at 375 F, then lower the temperature to 350 F, till brown and crusty (if not brown on top, turn upside down and bake another 10 minutes.

Remove from oven and dip into ghee, and transfer onto a serving dish.