Steamed Baati Chokha: A Flavorful and Healthy Twist on a Classic Bihari Dish
35 minutes
903 reads
About Steamed Baati Chokha: A Flavorful and Healthy Twist on a Classic Bihari Dish
Transport yourself to Bihar with the irresistible aroma of steamed Baati Chokha. This healthier, home-cook-friendly version captures the smoky soul of the traditional dish, boasting wholesome wheat and gram flour dumplings filled with a fragrant spiced millet mixture.Imagine biting into these savory dumplings, complemented by a tangy mango pickle and creamy coconut filling. Alongside, savor the rustic charm of roasted potato Chokha, a perfect counterpoint to the rich Baati.A complete and satisfying meal, this Baati Chokha is surprisingly versatile, delicious any time of day, from a hearty breakfast to a comforting dinner.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Baati Dough
- 0.5 cup Wheat Flour whole
- 0.5 cup Gram Flour
- 1 tbsp Oil
- Salt to taste
For the Millet Filling
- 0.25 cup Millet mixed
- 1 tbsp Garlic chopped
- 1 tbsp Chili chopped, green
- 1 tbsp Mango Pickle
- 1 tbsp Coconut grated
For the Tempering
- 1 tsp Carom Seeds ajwain
- 0.5 tsp Asafoetida hing
- 1 tbsp Oil
Instructions
- In a mixing bowl, combine the whole wheat flour, gram flour, oil, and salt.
- Gradually add water to form a smooth, pliable dough. Knead for 2-3 minutes until the dough is soft and slightly elastic.
- Cover the dough and let it rest for 20 minutes. This allows the gluten to relax, resulting in softer Baati.
- Heat oil in a pan over medium heat. Add the chopped garlic and green chilies. Sauté for a few seconds until fragrant.
- Add the mixed millet to the pan and sauté for 2-3 minutes, stirring constantly, until lightly toasted.
- Stir in the mango pickle and grated coconut. The pickle adds a tangy flavor and often contains enough salt, so taste before adding more.
- Mix well and remove from heat. This is the filling for the Baati.
- Divide the rested dough into small, equal-sized portions. Roll each portion into a ball.
- Make a well in the center of each dough ball and fill it with the prepared millet mixture. Seal the filling completely by pinching the edges of the dough together.
- Steam the filled Baati for 15 minutes until they are cooked through. Steaming creates a soft, moist texture.
- In a separate pan, heat oil for tempering. Add carom seeds and asafoetida. The tempering adds a final layer of aroma and flavor.
- Gently toss the steamed Baati in the tempering oil until lightly coated.
- Serve hot with your favorite chutney and Chokha (a mashed potato dish).
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a milder variety.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop until warmed through.
Recipe Video
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Recipe Nutrition
Calories: 421kcalCarbohydrates: 64gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 48mgPotassium: 377mgFiber: 8gSugar: 5gVitamin A: 94IUVitamin C: 5mgCalcium: 32mgIron: 4mg
Geeta Biswas
Articles: 919
3 Comments
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What a great recipe! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
Thanks for the inspiration! Looks tasty.