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.
Don’t try to make it low fat. Flavors come out best when they are dipped in clarified butter.
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
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)
- 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
- Mix all the flours, add oil and knead a stiff dough.
- Divide into small balls. Cover and keep them aside.
- While the dough is resting, prepare the stuffing for masala-baati.
- Start by heating oil in a pan.
- Add asafoetida and cumin seeds when oil is hot.
- When the cumin seeds start to splater and crushed coriander seeds.
- Roast them for a few second and then add chopped ginger and green chilies. Continue sauteing.
- Add broken cashews and peas; then continue to roast the mixture.
- While roasting mash the mixture using a masher.
- Add crushed boiled potatoes and mix well.
- Add spices – dry mango powder, garam masala and salt.
- Continue to roast for some more time.
- Now flatten the balls, previously kept aside. Curve them slightly to make a bowl.
- 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.
- Now repeat the same process for all the balls. Press the balls slightly using a thumb impression.
- 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.
- While still hot, crush them with the help of a kitchen towel and dip them in clarified butter.
- Serve with famous accompaniments daal, chokha and churma.
- Panchmel Daal
- Baigan (Eggplant) Bharta/Chokha
- Shahi/Govind Gatte
- Pearl Millet / Bajra Kichdi
- Mangodi Papad Kadhi
- Churma Laddu
If you try it, don’t forget to leave a comment or feedback and please share with your friends and family.