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Masala baati waa cunto fudud oo Rajasthani ah oo si caadi ah loogu diyaariyo guri kasta oo gobolkaas ah. Waa qeyb ka mid ah maalin walba dhaqanka Rajasthani thali sidoo kale waa la diyaarin karaa inta lagu jiro xilliyada dabaaldegga.
Baati cufan ayaa ah mid ciriiri badan oo jilicsan oo bannaanka ah wuxuuna leeyahay baradho dhadhan fiican leh oo laga buuxiyo gudaha. The amchur chutney iyo chutney waa amaan weyn baatis. Bharwan baati waa cunto fudud oo waqti fiid ah ah oo markii lagu weheliyo koob chai ah, tani waxay ka dhigaysaa raaxo fiican in la yeesho, gaar ahaan xilliyada qaboobaha
Rajasthani masala baati waxaa lagu diyaariyaa iyadoo lagu dubay baatis foornada ama gaaska tandoor ama dhuxul. Mid kasta oo ka mid ahi dhadhan gaar ah ayuu siiyaa baatiska. Way fududahay, in kasta oo waqti qaadasho si kastaba ha noqotee, waxay ka dhigtaa cunno fudud ama cunno cunid xafladaha.
Marka, akhri nidaamka tallaabo-tallaabo oo ay weheliyaan sawirro iyo sidoo kale daawo fiidiyowga sida loo sameeyo masala baati.
MASALA BAATI VIDEO RECIPE
MASALA BAATI RECIPE | SIDEE LOOGU SAMEEyaa BAATI GURI AH GURIGA | RAJASTHANI MASALA BAATI RECIPE | BHARWAN BAATI RECIPE Masala Baati Recipe | Sida Guriga Loogu Sameeyo Baati Cufan | Rajasthani Masala Baati Recipe | Waqtiga Diyaarinta Cunada Bharwan Baati 20 Minins Waqtiga karinta 45M Wadarta Waqtiga 1 Saacadood 5 MininsRecipe Waxaa qoray: Meena Bhandari
Nooca cuntada: Cunto fudud
Waxay u adeegtaa: 7-8 gogo '
Waxyaabaha ay ka kooban tahay-
Atta (bur dhan) - 1½ koob
Cusbo dhadhamin
Ajwain (abuurka carom) - 1½ tsp
Malai (kareem cusub) - ½ koob
Biyo - ½ koob
Baradhadu (la kariyey oo la shiiday) - 3 qiyaas dhexdhexaad ah
Digir (la kariyey) - 2 tbsp
Kashmiri chilli budada - 1 tsp
Amchur (cambe qalalan) budada - 1 tsp
Jeera (miraha cumin) - 1 tsp
Caleenta caleenta (la jarjarey) - 1 tbsp
Sida Loo Diyaariyo-
1. Ku shub atta baaquli dhexdhexaad ah kuna dar milix, abuurka karomka iyo kareemka.
2. Si fiican isku qas.
3. Ku dar ½ koob biyo ah oo ku cajiimi cajiin adag.
4. Ku qaad baradhada la shiiday baaquli kuna dar digir la kariyey.
5. Ku dar milix, kashmiri budada chilli iyo amchur baaquli.
6. Dheeraad ah, ku dar jeera iyo caleenta qallalan oo aad isku walaaq.
7. Qaado qayb yar oo ka mid ah cajiinka, kuna dhex rogo calaacalahaaga oo koob ku kabo.
8. Qaado qaado oo ah masalaha oo waxaad dhigtaa bartamaha koobka cajiinka.
9. Si taxaddar leh u xir dhammaadka furan ee cajiinka oo si fiican u xir adigoo u rogaya inta u dhexeysa calaacalaha markale.
10. Kuleyli foornada 165 ° C qiyaastii 2 daqiiqo oo baatis ku rid foornada 10-15 daqiiqo.
11. Baatis ka qaad foornada, rogrog oo dib ugu celi foornada si aad u karisid 10-15 daqiiqo.
- 1. Waxaad ku dari kartaa subag subaga halkii kareem si aad uga dhigto cajiinka baatiska.
- 2. Baatiska waxaa lagu karin karaa dhuxusha ama tan gas, taas oo siinaysa dhadhan ka duwan.
- 3. Masala baati wuxuu sifiican ula socdaa amchur iyo koryander chutney.
- Bixinta Cabirka - 1 qaadasho
- Kalori - 251 cal
- Dufan - 5 g
- Barootiin - 9 g
- Kaarbohaydraytyada - 40 g
- Sonkor - 5 g
- Fibre - 6 g
TALLAABO TALLAABO - SIDEE LOOGU SAMEEYAA MASALA BAATI
1. Ku shub atta baaquli dhexdhexaad ah kuna dar milix, abuurka karomka iyo kareemka.
2. Si fiican isku qas.
3. Ku dar ½ koob biyo ah oo ku cajiimi cajiin adag.
4. Ku qaad baradhada la shiiday baaquli kuna dar digir la kariyey.
5. Ku dar milix, kashmiri budada chilli iyo amchur baaquli.
6. Dheeraad ah, ku dar jeera iyo caleenta qallalan oo aad isku walaaq.
7. Qaado qayb yar oo ka mid ah cajiinka, kuna dhex rogo calaacalahaaga oo koob ku kabo.
8. Qaado qaado oo ah masalaha oo waxaad dhigtaa bartamaha koobka cajiinka.
9. Si taxaddar leh u xir dhammaadka furan ee cajiinka oo si fiican u xir adigoo u rogaya inta u dhexeysa calaacalaha markale.
10. Kuleyli foornada 165 ° C qiyaastii 2 daqiiqo oo baatis ku rid foornada 10-15 daqiiqo.
11. Baatis ka qaad foornada, rogrog oo dib ugu celi foornada si aad u karisid 10-15 daqiiqo.
