on Mar 12, 2024 Here are some more Rajasthani recipes that you may like: Ker Sangri, Kacchi Haldi Ki Sabji, Jungli Maas, Laal Maas, and Mirchi Ke Tipore. My first memory of baati is quite hilarious. To make it very traditional, my mom decided to cook it over an open flame made with dried cow dung (kande). I must have been 5-6 years old, and when I saw food sitting over dung, I refused to eat it. Anyway, after that episode, my mom gave up the idea and started making bati in a stovetop tandoor. Now, I don’t have a gas tandoor, and I don’t want to add another gadget to my kitchen, so I modified the recipe to make it in an electric oven. I see a lot of baati recipes on the internet where the bati is smooth like a round ball. It never should be that way. Enough oil (moyan) is added to the dough to make the baati khasta (crispy). If it is perfectly round, it means that the quantity of oil is not enough and your bati will not be crispy enough. Take my word for it and follow the measurements I have given. I can guarantee you will make the best baati ever!
About Baati
Baati is a Rajasthani bread made using whole wheat flour. Panchmel Dal, Baati, and Churma is a classic combination served at most Rajasthani restaurants. Rajasthani Garlic Chutney, Masala Chaas, and Gatte Ki Sabji accompany this combination. You can also serve Green Chutney, Lachha Onion, and Roasted or Fried Papad on the side. To make baati, flour is kneaded to form a tight dough. The dough is made into small rounds and baked until cooked from inside. Baati was traditionally cooked on an open fire, using wood and cow dung fuel, which gave it a lovely smoky flavor. However, with times changing and technology taking over, it can now be made in an electric or gas-top tandoor oven. Others – You will also need salt, carom seeds (ajwain), cooking oil, and ghee. Baati tastes good only when dunked in a lot of ghee before serving. So, do not compromise on ghee.
3 cups whole wheat flour 1 teaspoon salt 1 teaspoon carom seeds ½ cup oil
Add lukewarm water and knead to make a tight dough. The dough to make baati is not smooth. You must aim at getting the flour together. Cover the dough with a cloth and keep aside for 30 minutes. Roll each part into a rough ball. Make an indentation in the center of each ball with your thumb. Arrange the baati on a baking tray lined with parchment paper. Keep the tray in the middle rack of the oven. Bake for 25-30 minutes, until the bati are lightly browned. Remove them from the oven. Fill a bowl with 2 cups of ghee and dip hot bati into the ghee for 1 minute. Take out from ghee and serve hot. Reduce the heat to medium. Arrange the baati on the wire rack. Cook, turning occasionally, until golden brown and cooked through, about 25-30 minutes. Remove them from the oven. Fill a bowl with 2 cups of ghee and dip hot bati into the ghee for 1 minute. Take out from ghee and serve hot.
Poori (Puri)
Neer Dosa
Tandoori Roti (Stovetop + Oven)
Lachha Paratha
