Bati (Unleavened Bread) for Dal-Bati-Churma

Bati (Unleavened Bread) for Dal-Bati-Churma Enhance Your Palate

Bati is a famous and authentic unleavened bread from dry parts of Indian subcontinent – Rajasthan. Bati is more popularly know as Dal-Bati-Churma due to it common accompaniment Panchmel Dal and Churma. Any mention of or article about Rajasthani food is incomplete without the discussion about dal-bati-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. Batis can be made plain as well as stuffed, known as masala bati. 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

 

Baati Unleavened Bread Crispy Outside and Soft Inside Bati

For filling you will need

 

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-bati.
  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 batis.
    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 batis 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 batis.
    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 dal, 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

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Bati (Unleavened Bread) for Dal-Bati-Churma
Bati (Unleavened Bread) for Dal-Bati-Churma
Prep Time
30 mins
Cook Time
20 mins
Resting time
30 mins
Total Time
50 mins
 

Bati is a famous and authentic unleavened bread from dry parts of Indian subcontinent - Rajasthan. Bati is more popularly know as Dal-Bati-Churma due to it common accompaniment Panchmel Dal and Churma. Any mention of or article about Rajasthani food is incomplete without the discussion about dal-bati-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 bati. 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.

Course: Main Course
Cuisine: Indian
Keyword: Baati, Bread, Daal-baati
Servings: 12 people
Calories: 364 kcal
Author: Rupali Agarwal
Ingredients
For dough you will need
For filling you will need
  • 1 lb Potato Boiled and crushed
  • 1 cup Peas
  • 1/4 cup Cashews Chopped or broken
  • 1 tbs Ginger Finely chopped
  • 3 Green chilies Finely chopped
  • 1 tbsp Oil for cooking
Spices
Instructions
  1. Mix all the flours, add oil and knead a stiff dough.
  2. Divide into small balls. Cover and keep them aside.
  3. While the dough is resting, prepare the stuffing for masala-bati.

  4. Start by heating oil in a pan.
  5. Add asafoetida and cumin seeds when oil is hot.
  6. When the cumin seeds start to splater and crushed coriander seeds.
  7. Roast them for a few second and then add chopped ginger and green chilies. Continue sauteing.
  8. Add broken cashews and peas; then continue to roast the mixture.
  9. While roasting mash the mixture using a masher.
  10. Add crushed boiled potatoes and mix well.
  11. Add spices - dry mango powder, garam masala and salt.
  12. Continue to roast for some more time.
  13. Now flatten the balls, previously kept aside. Curve them slightly to make a bowl.
  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.
  15. Now repeat the same process for all the balls. Press the balls slightly using a thumb impression.
  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.
  17. While still hot, crush them with the help of a kitchen towel and dip them in clarified butter.
  18. Serve with famous accompaniments daal, chokha and churma.
Recipe Notes

For a complete festive occasion serve with other famous Rajasthani recipes as show in plate setting below. 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

Nutrition Facts
Bati (Unleavened Bread) for Dal-Bati-Churma
Amount Per Serving
Calories 364 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 445mg 19%
Potassium 313mg 9%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Sugars 3g
Protein 8g 16%
Vitamin A 2.8%
Vitamin C 12.7%
Calcium 6.3%
Iron 19.9%
* Percent Daily Values are based on a 2000 calorie diet.

8 thoughts on “Bati (Unleavened Bread) for Dal-Bati-Churma

  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! 🙂

    1. Hello Garmia, Put the bati in your oven’s second slot from top and bake it at 450oF. Watch the color as depending on the size of bati, time will vary. Flip in between when bottom is golden brown. Let me know how it comes out. Thanks – Rupali

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