Rajasthani Bati is a famous and authentic unleavened bread from dry parts of the Indian subcontinent - Rajasthan. This bati recipe is crispy on the outside, soft on the inside, and authentically cooked over a low heat simmer of cow dung cake. Batis can be served plain as well as stuffed, known as masala bati. They can be cooked in ovens, tandoors, or a grill in a modern kitchen. If you are looking for a vegetarian recipe to enjoy with friends and family while grilling outside, this Rajasthani bati recipe makes a perfect choice.
Rajasthani Bati is more popularly known as Dal-Bati-Churma due to its common accompaniment Panchmel Dal and Churma. Any mention of or article about Rajasthani food is incomplete without the discussion about dal-bati-churma.
Don't try to make bati low fat. The flavor is best when dipped in clarified butter.
Rajasthani Bati (Unleavened Bread)
For dough you will need
For filling you will need
- Gather all the flour ingredients in a tray or mixing bowl3 cups Wheat flour, ¼ cup Almond flour, ¼ cup Semolina Flour, ¼ cup Chickpea flour, ¼ cup Coarse wheat flour, 1 teaspoon Carom seeds, ¾ cup Oil, 1 teaspoon Salt, 1.5 cup Milk
- 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-bati.
- Gather all the ingredients to make the filling
- Start by heating oil in a pan.1 tablespoon Oil
- Add asafoetida and cumin seeds when oil is hot.⅛ teaspoon Asafetida, ½ teaspoon Cumin seeds
- When the cumin seeds start to splater and crushed coriander seeds.½ tablespoon Coriander seeds
- Roast them for a few seconds and then add chopped ginger and green chilies. Continue sauteing.1 tbs Ginger, 3 Green chilies
- Add broken cashews and peas; then continue to roast the mixture.¼ cup Cashews, 1 cup Peas
- While roasting mash the mixture using a masher.
- Add crushed boiled potatoes and mix well.1 lb Potatoes
- Add spices - dry mango powder, garam masala and salt.1 teaspoon Dry mango powder, ½ teaspoon Garam masala, 1 teaspoon Salt
- Continue to roast for some more time.
- Now flatten the balls, previously kept aside. Curve them slightly to make a bowl.
- Put a 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.
- Now repeat the same process for all the balls. Press the balls slightly using a thumb impression.
- Grill the batis over very low heat and make sure to turn from all sides for even cooking.
- 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.
Other Rajasthani Recipes
For a complete festive occasion serve with other famous Rajasthani recipes as show in plate setting below: