Baati (Unleavened Bread – Crispy Outside and Soft Inside)



Baati is a famous and authentic unleavened bread from dry parts of Indian subcontinent – Rajasthan. Baati is more popularly know as Daal-Baati-Churma due to it common accompaniment Panchmel Daal and Churma. Any mention of or article about Rajasthani food is incomplete without the discussion about daal-baati-churma. This is a bread that is crispy from outside and soft from inside and authentically cooked over low heat simmer of cow dung cake. Baatis can be made plain as well as stuffed, known as masala baati. In the modern world kitchens, these can be cooked in ovens, tandoors or grills. If you are looking for a vegetarian recipe to enjoy with friends and family while grilling outside, this makes a perfect choice.

Baati Unleavened Bread Crispy Outside and Soft Inside Bati

Don’t try to make it low fat. Flavors come out best when they are dipped in clarified butter.

Baati Unleavened Bread Crispy Outside and Soft Inside Bati

Ingredients:

Baati Unleavened Bread Crispy Outside and Soft Inside Bati

For dough you will need

  • Wheat flour – 3 cups
  • Almond flour – 1/4 cup
  • Semolina (suji) – 1/4 cup
  • Chickpea flour (besan) – 1/4 cup
  • Coarse wheat flour – 1/4 cup
  • Carom seeds – 1 tsp
  • Oil (Clarified butter preferred) – 3/4 cup
  • Salt – as per taste
  • Water or cold milk to knead – 1.5 to 2 cups

 

Baati Unleavened Bread Crispy Outside and Soft Inside Bati

For filling you will need

  • Potatoes – 3 boiled and crushed
  • Peas – 1 cup
  • Cashews -1/4 cup chopped or broken
  • Ginger – 1 tbs finely chopped
  • Green chilies – 3-4, finely chopped
  • Oil for sauteing and tampering (not in picture)
  • Spices
    • Asafoetida (hing)- 1 pinch
    • Cumin seeds – 1/2 tsp
    • Crushed coriander seeds – 1/2 tbs
    • Dry mango powder – 1 tsp
    • Garam masala – 1/2 tsp
    • Salt – as per taste

 

Method:

  1. Mix all the flours, add oil and knead a stiff dough.Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  2. Divide into small balls. Cover and keep them aside.Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  3. While the dough is resting, prepare the stuffing for masala-baati.
  4. Start by heating oil in a pan.
  5. Add asafoetida and cumin seeds when oil is hot. Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  6. When the cumin seeds start to splater and crushed coriander seeds.Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  7. Roast them for a few second and then add chopped ginger and green chilies. Continue sauteing.
    Baati Unleavened Bread Crispy Outside and Soft Inside Bati Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  8. Add broken cashews and peas; then continue to roast the mixture.
    Baati Unleavened Bread Crispy Outside and Soft Inside Bati Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  9.  While roasting mash the mixture using a masher.
    Baati Unleavened Bread Crispy Outside and Soft Inside Bati Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  10. Add crushed boiled potatoes and mix well.Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  11. Add spices – dry mango powder, garam masala and salt.Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  12. Continue to roast for some more time.Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  13. Now flatten the balls, previously kept aside. Curve them slightly to make a bowl. Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  14. Put spoon full of filling inside the dough bowl; bring together all the sides and close it. You may also make half plain and half masala baatis.
    Baati Unleavened Bread Crispy Outside and Soft Inside Bati Baati Unleavened Bread Crispy Outside and Soft Inside Bati Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  15. Now repeat the same process for all the balls. Press the balls slightly using a thumb impression. Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  16. Grill the baatis over very low heat and make sure to turn from all sides for even cooking. You may also use an oven in broil mode for the same and broil them until golden brown, but make sure you keep turning for even cooking. First few minuted cook in the second position from top and then move them to the top rack for browning.   For me, grilling give a more authentic feel to the baatis.
    Baati Unleavened Bread Crispy Outside and Soft Inside Bati Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  17. While still hot, crush them with the help of a kitchen towel and dip them in clarified butter.Baati Unleavened Bread Crispy Outside and Soft Inside Bati
  18. Serve with famous accompaniments daal, chokha and churma.

Baati Unleavened Bread Crispy Outside and Soft Inside Bati

For a complete festive occasion serve with other famous Rajasthani recipes as show in plate setting below.2016-9-30-rajasthani-thaali-picture

For the recipes, click on the link below:

If you try it, don’t forget to leave a comment or feedback and please share with your friends and family.

Thank you – Enhance Your Palate

7 thoughts on “Baati (Unleavened Bread – Crispy Outside and Soft Inside)

  1. Your recipe rocks Rupali! I am a big fan of Daal Baati so I make it at home frequently. But I could never get that authentic taste in my daal baati until I followed this recipe. So huge thanks to you for sharing the recipe. Keep more of them coming! 🙂

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