For baati pockets:
Coarsely ground wheat flour: 2 cups
Ghee: 1 table spoon for the dough, another table spoon for dipping the baatis
Salt to taste
Ajwain (carom seeds): a pinch
Curd: 1 table spoon
For the filling :
Potatoes: 2 big ones; boiled and coarsely mashed
Green chilli: 1/2 finely chopped
Black pepper: 1/4 tea spoon
Salt to taste
Aamchoor (raw mango powder): 1/4 tea spoon
Coriander: a handful
Crushed cashews, raisins: optional
Pomegranate kernels: optional
For the dips:
Red dip:
Garlic: 1 whole, peeled
Dried whole red chillies: 2-3 (according to taste)
Juice of 1 lemon
Tomato: 2
Salt to taste
White dip:
Hung curd: 2 table spoons
Cream: 1 table spoon
Melted cheese/cheese spread: 2 table spoons
Mustard powder: 1 tea spoon
Crushed garlic: 4-5 cloves
Chopped coriander: a handful
Chopped green chillies: optional
Green dip:
Chopped coriander: 1 cup
Kiwi: 1 whole; cut into slices
Green chillies: 1
Salt to taste
Topping:
Grated carrots
Grated cheese of your choice
Chopped coriander
Chopped onions
Method:
* Knead all the ingredients for the baati into a soft dough with water and let it rest for half an hour. Preheat oven to 180 degree Celsius.
* Mix together all the ingredients of the filling and keep aside.
* Take the dough and break them into small balls (for the baatis). Spread out each ball, fill the mixture and then seal it. Flaten them like cutlets and place in the oven. Bake for 15-20 minutes (till the outside gets a rich golden colour). Once done, take out from the oven and immediately dip them into ghee and set aside.
*Make the green and red dips by grinding all ingredients in a food processor. For the white dip, simply mix all ingredients in a bowl.
*Assembling the baati pokets: Cut the baked baatis into half and push back the potato filling with your thumb. Top with onion. For the green pockets, add coriander and green dip over the onions. For the orange one, add the red dip and grated carrots and for the white one, add the white dip and grated cheese.
*Serve the dish with the the dips and buttermilk.
