Baati

Bati
Baati is an essential part of DAL-BAATI-CHURMA, a signature Rajasthani dish.Traditionally, it is prepared with Wheat flour. However, it really varies from place to place. Stuffed Baati, Dry fruit Baati, Matar ki Baati, Bajre ki Baati, Besan baati are also quite popular in Rajasthan. In my recipe I mixed Wheat flour, Bajra flour, Besan or Gram flour together. I added little bit of Makki flour as well which gives the Baati a crunch and crumbly texture. Baati is eaten with Dal and Churma and lots of Ghee is added to the dish which makes the dish very rich.Traditionally, Baati is baked in "ANGEETHEE" a conventional clay oven in India. But electric oven also does the justice to the dish, only thing you don't get that smoky flavor of ANGEETHEE. If you do not have the Oven then you can fry them in Pure Ghee(clarified butter) on low-medium heat for approximately 15-18 minutes. When you get the desired golden brown color then you take them out.
If Baatis are baked in the Oven then at the time serving you add Ghee. But if Battis are fried then you don't have to pour extra Ghee.

5 ½ cups Whole wheat flour

½ cup Multi Grain flour

½ cup Besan(Gram flour)

½ cup Bajra flour

2 tsp Makki flour

½ cup Ghee(clarified butter)(8 Tbsp.)

5 ½ tsp Carom seeds(Ajwain)

1 tsp Red pepper powder

1 tsp Saltor as per your taste

1 cup Water

Method of Baking Baati:

1.Add all flours in a bowl and mix them very well.
2.Add all the spices and Ghee and mix well again.After mixing, the flour is crumbly,
and comes together in you hand.
3.Start adding water little by little and make a rough dough like Puri, It should be crumbly in consistency not smooth. In between pre heat the Oven for 10 minutes.
4.Make "Medium Lemon" size ball out of it and make a little depression in the center of it
5. After10 minutes set the Oven on 355 degree F for 45 minutes. Smear Pure Ghee on all the Baatis and place Battis in baking tray.
6. After 28-30 minutes flip them over to the other side and at this point reduce the temperature. to 325 degree F for rest of the minutes and flip them couple of times.
7.Serve hot Baatis with Dal,Churma, Green Chutney and with some other accompaniment.

Method of frying Baati:

1.In a pan add Pure Ghee. Heat should be between low and medium. When warm enough, add Batti in the Ghee and fry for at least 15 minutes. Keep flipping Baati in between. Take them out when they turn golden brown.

Print Options:

Baati