Let’s bake some bati today :), I am sure we all have baked some breads but have you baked the Batis? Bati a Rajasthani delicacy served with a spicy dal known as Dal Bati together. Now u get it right? Yes, that’s the one we are making / baking today, the famous Bati from the Rajasthani Dal, bati, churma.
Just in case you need an introduction to this dish ,The Rajasthani Bati are flavored whole wheat balls that are either baked in clay oven (tandoor) or deep fried. These baked or deep fried Bati(s) are served with a spicy dal and thus called dal bati. Also this bati can be crushed and mixed with bura (ground raw sugar) to make it the sweet churma.
So now that the introduction to the Rajasthani bati is done let me share some details, bati is a fairly simple recipe to make till the time we are able to achieve the following
- A crusty golden top for the bati
- And soft and easily breakable core
Achieveing these results becomes a little tricky when you are baking in the home oven, coz the temperature of the clay oven is much higher than the home oven, and this may coz the Bati’s to get too hard or dry. But don’t worry that’s why I am here with this recipe for you, just make sure you use all that ghee for these Batis and I promise the perfect results . Let’s check out the recipe:
- Whole wheat flour-2 cups
- Makki Atta/ corn flour: 2 tbsp
- Carrom Seeds: 1 tbsp
- Salt:1 tsp
- Baking soda:1/4 tsp
- Ghee: 1/4 cup
- Water:1 cup approx for the dough
- Ghee for serving
- In a mixing bowl add all the ingredients keeping aside the last 3 ingredients.
- Mix the dry ingredients well and add ghee, rub in the ghee well in the flour and add water little at a time to make a stiff dough. Do not knead a lot. set the dough aside to rest for 15 minutes.
- Heat the oven at 350 deg F
- Roll the batis in lemon sized balls approx 15-20 balls (let the balls be uneven with some cracks)
- Bake for 30 minutes then flip and bake again for another 20-30 minutes till these batis are light brown and crusty.
- Dip the hot Batis in melted ghee and serve hot.
Dump this perfect crusty yet soft Bati in Ghee and you are in for a treat, I know dumping in a bowl of melted ghee makes you go OMG!! so many calories, but trust me it’s worth it, the flavors are amazing and you don’t bake Bati every day.
In fact this is a nice recipe for a brunch, or if you have some guests coming over, it brings in a nice change to the table and you don’t spend that much time in the kitchen making chapatis, instead just roll and pop these balls in the oven. Traditionally these Batis are served with Dal and ghee, but you may also serve it with your favorite gravy and enjoy a lovely meal.
You may also want to try my recipe for baked littis with chokha.