Bati (Unleavened Bread) for Dal-Bati-Churma

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.

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

Ingredients:

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)
• 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.
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 batis.
    
15. Now repeat the same process for all the balls. Press the balls slightly using a thumb impression. 
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.
    
17. While still hot, crush them with the help of a kitchen towel and dip them in clarified butter.
18. Serve with famous accompaniments dal, chokha and churma.

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:

• Panchmel Dal
• 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.

Thank you – Enhance Your Palate

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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

• 3 cups Wheat flour
• 1/4 cup Almond flour
• 1/4 cup Semolina (Suji)
• 1/4 cup Chickpea flour (Besan)
• 1/4 cup Coarse wheat flour
• 1 tsp Carom seeds
• 3/4 cup Oil Clarified butter preferred
• 1 tsp Salt As per taste
• 1.5 cup Milk To knead - Optional Water

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

• 1/8 tsp Asafoetida (hing) 1 pinch
• 1/2 tsp Cumin seeds
• 1/2 tbsp Coriander seeds Crushed
• 1 tsp Dry mango powder
• 1/2 tsp Garam masala
• 1 tsp Salt As per taste

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:

• 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.

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.