- Prep: 45 min
- Cook: 35 min
- Yield: 3 servings
Ingredients
For Baati
1.5 cup atta (whole wheat flour)
1.5 tsp ajwain (carom seeds)
1 cup water
2 tbsp ghee
Salt to taste
For Kheema
4 tbsp refined oil
1 cup onion, chopped
10 garlic cloves, chopped
1 knob ginger, chopped
3 tbsp garam masala
1 tsp cinnamon powder
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin
2 breasts USA turkey kheema
1 cup tomatoes, chopped
1 cup green peas
Directions
For Kheema
1. Heat oil in a heavy skillet. Add onion and garlic. Cook, stirring, until the onion is wilted. Sprinkle with ginger, curry powder, cinnamon, turmeric, coriander and cumin. Stir to blend.
2. Then add the meat. Cook, stirring and chopping with the side of a heavy metal spoon to break up any lumps. When the meat is no longer pink, add the tomatoes, lime juice, sugar, salt and pepper. Add the hot red pepper flakes if desired.
3. Cover and simmer for 30 minutes. Add the peas and continue cooking until the peas are tender.
4. Remove on a flat tray to cool it down.
For Baati
1. Take a mixing bowl and put all the dry ingredients and spices together. Add 2 tbsp ghee to the dry mix. Mix well.
2. Now make a well in the centre and add water in 4 equal parts while kneading it.
3. Do not over-knead it. The dough has to be firm.
4. Preheat the oven to 165°C. While the oven is preheating, roll the baatis in small balls. Bake them for 15 minutes. Remove the baatis from the oven, flip it around and bake it again for 10-15 minutes.
Assembly
1. Break the baatis on a plate, top it up with kheema and garnish with chopped coriander.
2. Serve with lime wedges.
