There are few things that I won't want to confess, still can't escape and today was one such thing. I completely forgot announcing a challenge during December Challenge. That's the reason why there was no ICC done during January. Luckily I had my senses around next time round And as always whoever talks to me about ICC, was thrust with the task of selecting a recipe.
It fell on PJ, who was asking me about January ICC. Bang she got the responsibly of picking one out for me. Sweet lady she is, she did the job right away, however I took few more days to finally announce it. Though while announcing I was elated that I was finally going to make the Baatis, that had captured my sense few years ago.
As things would always be, I end up making it the very last moment. Only this time I got very lucky. PJ who was my partner in crime this edition, also ended up making it today. So she got another task on her. She was to prepare and then let me know which recipes turned out well. She had listed couple of them, and I also added few more. I was thinking with just about an hour or so, I was I to read through and experiment. Finally when PJ guiding me, I selected just those recipes and ended up with a classic plate on hand. Rajasthan was right on our table for dinner.
So for Indian Cooking Challenge this month, we travelled all the way to Rajasthan to get their rustic Baatis home. I only wish I had time to bake those, anyway I am sure I will be making these again.
Though I don't normally like to crowd more than two recipes in a post, I think this one demands a single post. With so many step by step, this post is going to be one long one!
In a bowl take the wheat flour, sooji, besan, pinch of salt and mix in milk to knead to a stiff dough. Pinch out small balls and flatten the balls.
Heat a mix of ghee, oil, fry the buts and keep it aside.
Then fry these balls. Once the balls cool down, grind them to coarse powder in mixer.
Add about 2 tsp ghee and the sugar to the fried balls. Keep some fried nuts for garnish and rest for grinding along with the fried balls.
How to serve:
Take the above prepared choorma mixture in a serving bowl and garnish it with some mixed nuts.
As per the sources, Choorma is usually eaten with Dal and Baati as well
To serve the whole thing, you got to break the baatis, pour ghee, next pour Dal and eat the choorma on the side. Else you can also mix some dal with the choorma and enjoy. This of course is an acquired taste. However the Dal Baati was a classic combination.
To all my ICC members, please link your post to Mr. Linky