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 made plain as well as stuffed, known as masala bati. These can be cooked in ovens, tandoors, or grills in modern kitchens. If you are looking for a vegetarian recipe to enjoy with friends and family while grilling outside, this bati recipe makes a perfect choice.
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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 it low fat. Flavors come out best when they are dipped in clarified butter.
Recipe
Rajasthani Bati (Unleavened Bread)
Bati is a famous and authentic unleavened bread from dry parts of Indian subcontinent - Rajasthan. Rajasthani 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.
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Servings: 12 people
Calories: 364kcal
Ingredients
For dough you will need
- 3 cups Wheat flour
- ¼ cup Almond flour
- ¼ cup Semolina Flour (Suji)
- ¼ cup Chickpea flour (Besan)
- ¼ cup Coarse wheat flour
- 1 teaspoon Carom seeds
- ¾ cup Oil Clarified butter preferred
- 1 teaspoon Salt As per taste
- 1.5 cup Milk To knead - Optional Water
For filling you will need
Spices
- ⅛ teaspoon Asafetida (hing) 1 pinch
- ½ teaspoon Cumin seeds
- ½ tablespoon Coriander seeds Crushed
- 1 teaspoon Dry mango powder
- ½ teaspoon Garam masala
- 1 teaspoon Salt As per taste
Instructions
- 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.
Notes
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. For the first few minutes cook in the second position from the top and then move them to the top rack for browning. For me, grilling gives a more authentic feel to the batis.
Nutrition Facts
Rajasthani Bati (Unleavened Bread)
Amount Per Serving
Calories 364
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 445mg19%
Potassium 313mg9%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 3g3%
Protein 8g16%
Vitamin A 140IU3%
Vitamin C 10.5mg13%
Calcium 63mg6%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate
For a complete festive occasion serve with other famous Rajasthani recipes as show in plate setting below:
Hema says
Hi Rupali,
Lovely recipe. how long is the approximate time for baties to be in the oven?
Also when you say crush the baties before dipping in ghee..u mean slightly press on the top of the bati without losing the shape?
Thank you
Rupali Agarwal says
Hello Hema, 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 the batis, time will vary. Flip in between when bottom is golden brown. Yes, crush them between your fist maintaining the shape to let the ghee sip inside the batis. Let me know how it goes . Thanks – Rupali
Garima Vohra says
Rupali, temperature of oven for baatis ??
Rupali Agarwal says
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
Rupali Agarwal says
Hello Garmia, Put the bati in your second slot from top and bake it at 450oF.
Sonal Jain says
Amazing recipe. Very authentic
Rupali Agarwal says
Thank You
Alpa says
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! 🙂
Rupali Agarwal says
Hello Alpa, Thank you for trying the recipe and positive feedback. You can subscribe to our email list for latest updates. Please try other recipes also. - Rupali