Bati is a famous and authentic unleavened bread from dry parts of the Indian subcontinent – Rajasthan. 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.
Bati is a bread that is crispy from the outside and soft from 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 makes a perfect choice.
Don’t try to make it low fat. Flavors come out best when they are 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, 1/4 cup Almond flour, 1/4 cup Semolina Flour, 1/4 cup Chickpea flour, 1/4 cup Coarse wheat flour, 1 tsp Carom seeds, 3/4 cup Oil, 1 tsp 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 tbsp Oil
- Add asafoetida and cumin seeds when oil is hot.1/8 tsp Asafetida, 1/2 tsp Cumin seeds
- When the cumin seeds start to splater and crushed coriander seeds.1/2 tbsp 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.1/4 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 tsp Dry mango powder, 1/2 tsp Garam masala, 1 tsp 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.