| dbo:abstract
|
- Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine. Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney. Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee clarified butter and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal. (en)
- El baati (hindi: बाटी) es un pan duro sin levadura elaborado en las regiones desérticas de Rajastán, Malwa y Gujarat al norte de la India. Es apreciado por su largo plazo de conservación y alto contenido nutricional, así como por la mínima cantidad de agua necesaria para prepararlo. El baati es también un plato de Bihar y , donde también se conoce como litti. El litti puede tomarse con chokha (un tipo de puré de patata condimentado mezclado con berenjena asada). Litti y chokha son sinónimo de pan y mantequilla en muchas partes de la India. El baati puede hacerse solo o llevar diversos rellenos, incluyendo cebolla, guisante y sattu. El bafla es un tipo de baati, más blando. Tanto el baati como el bafla se comen siempre con dal caliente con ghi y chutney. (es)
|
| dbo:country
| |
| dbo:hasVariant
| |
| dbo:ingredient
| |
| dbo:ingredientName
|
- Ghee,clarified butter,Flour,Water
|
| dbo:region
| |
| dbo:thumbnail
| |
| dbo:type
| |
| dbo:wikiPageID
| |
| dbo:wikiPageLength
|
- 5400 (xsd:nonNegativeInteger)
|
| dbo:wikiPageRevisionID
| |
| dbo:wikiPageWikiLink
| |
| dbp:caption
| |
| dbp:country
| |
| dbp:mainIngredient
| |
| dbp:name
| |
| dbp:region
| |
| dbp:type
| |
| dbp:variations
|
- Litti (cuisine) in Bihar (en)
|
| dbp:wikiPageUsesTemplate
| |
| dcterms:subject
| |
| gold:hypernym
| |
| rdf:type
| |
| rdfs:comment
|
- Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine. (en)
- El baati (hindi: बाटी) es un pan duro sin levadura elaborado en las regiones desérticas de Rajastán, Malwa y Gujarat al norte de la India. Es apreciado por su largo plazo de conservación y alto contenido nutricional, así como por la mínima cantidad de agua necesaria para prepararlo. El baati es también un plato de Bihar y , donde también se conoce como litti. El litti puede tomarse con chokha (un tipo de puré de patata condimentado mezclado con berenjena asada). Litti y chokha son sinónimo de pan y mantequilla en muchas partes de la India. (es)
|
| rdfs:label
| |
| owl:sameAs
| |
| prov:wasDerivedFrom
| |
| foaf:depiction
| |
| foaf:isPrimaryTopicOf
| |
| foaf:name
| |
| is dbo:hasVariant
of | |
| is dbo:wikiPageDisambiguates
of | |
| is dbo:wikiPageWikiLink
of | |
| is dbp:variations
of | |
| is foaf:primaryTopic
of | |
