Makke ki Batti Combo (250 ml A2 Gir Cow Ghee + 200 gm Organic Turmeric Powder + 500 gm Organic Makki Atta)

Ingredients  

• For the Baati Dough  
• 2 cups Bharat Vedica Organic Makki Atta 
• 1 tsp coriander seeds, crushed 
• ¼ tsp cumin seeds 
• ½ tsp fennel seeds 
• 1 tsp kasuri methi 
• 1 green chilli, finely chopped 
• ¼ tsp hing 
• 1 tsp papad khar 
• 1–2 tbsp fresh coriander, chopped 
• 1 tbsp Bharat Vedica A2 Gir Cow Ghee 
• Bharat Vedica Himalayan Salt to taste 
• Water, as needed 

For the Aloo Stuffing  

• 1 tsp Bharat Vedica Organic Wood Pressed Groundnut Oil 
• ¼ tsp hing 
• ½ tsp cumin seeds 
• ¼ cup green peas 
• 1 boiled potato, mashed 
• 1 green chilli, chopped 
• ¼ tsp Bharat Vedica Selam turmeric powder 
• ½ tsp red chilli powder 
• 1 tbsp fresh coriander, chopped 
• Bharat Vedica Himalayan Salt to taste 

Method 

1. Combine the organic makki atta, spices, coriander, A2 Gir Cow Ghee, pink salt, and water. Knead into a firm dough and let it rest. 
2. Heat Bharat Vedica's Organic Wood-Pressed Groundnut Oil. Add hing and cumin seeds, followed by green peas, potato, green chilli, turmeric, red chilli powder, coriander, and salt. Cook for 2–3 minutes and allow the stuffing to cool. 
3. Divide the dough into portions, stuff with the aloo mixture, and shape into round baatis. 
4. Steam for 10 minutes, then roast on low heat for 15–20 minutes, turning occasionally until evenly cooked and golden. 
5. Serve hot with a generous drizzle of A2 Gir Cow Ghee.