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Home » Meal Type » Entrees » Rajasthani Bati (Unleavened Bread)

Rajasthani Bati (Unleavened Bread)

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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.

Fresh Bati served in a basket

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.

Rajasthani Bati being grilled on a grill

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

Bati being soaked in ghee
Rajasthani Bati with stuffing served in a basket
5 from 2 votes

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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Prep Time30 mins
Cook Time20 mins
Resting time30 mins
Total Time50 mins
Course: Bread, Entree, Main Course
Cuisine: Indian
Diet: Hindu, Vegetarian
Keyword: bati, Rajasthani Bati
Servings: 12 people
Calories: 364kcal
Author: Rupali Agarwal

Ingredients

For dough you will need

  • 3 cups Wheat flour
  • 1/4 cup Almond flour
  • 1/4 cup Semolina Flour (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 Potatoes 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 Asafetida (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
US Customary – Metric

Instructions

  • Gather all the flour ingredients in a tray or mixing bowl
    3 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
    bati flour ingredients
  • Mix all the flours, add oil and knead a stiff dough.
    Flour and oil being mixed to make bati
  • Divide into small balls. Cover and keep them aside.
    Kneaded bati balls
  • While the dough is resting, prepare the stuffing for masala-bati.
  • Gather all the ingredients to make the filling
    Bati stuffing ingredients
  • 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
    Sautéing seeds for bati filling
  • When the cumin seeds start to splater and crushed coriander seeds.
    1/2 tbsp Coriander seeds
    added coriander seeds to the seeds being sauteed for bati
  • Roast them for a few seconds and then add chopped ginger and green chilies. Continue sauteing.
    1 tbs Ginger, 3 Green chilies
    Bati suffing spices being saute
  • Add broken cashews and peas; then continue to roast the mixture.
    1/4 cup Cashews, 1 cup Peas
    Peas being added to Bati stuffing during sauté
  • While roasting mash the mixture using a masher.
    Bati stuffing being sautéed ans mashed
  • Add crushed boiled potatoes and mix well.
    1 lb Potatoes
    Bati stuffing being sautéed
  • Add spices – dry mango powder, garam masala and salt.
    1 tsp Dry mango powder, 1/2 tsp Garam masala, 1 tsp Salt
    Mango powder being added to Bati stuffing
  • Continue to roast for some more time.
    Bati filling
  • Now flatten the balls, previously kept aside. Curve them slightly to make a bowl.
    Bati dough cup, ready for filling
  • Put a spoon full of filling inside the dough bowl.
    Filling in bati dough cup
  • Bring together all the sides and close it. You may also make half plain and half masala batis.
    Bati dough stuffed with filling
  • Now repeat the same process for all the balls. Press the balls slightly using a thumb impression.
    Unbaked bati on leaves
  • Grill the batis over very low heat and make sure to turn from all sides for even cooking.
    bati being grilled on a grill
  • While still hot, crush them with the help of a kitchen towel and dip them in clarified butter.
    Bati dipped in ghee
  • 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:

2016-9-30-rajasthani-thaali-picture

Other Dal-Bati-Churma Festive Menu Recipes:

Baingan Bharta – Roasted Red Pepper and Eggplant

Baingan Bharta – Indian Eggplant Curry – Chokha

Shahi Gatte

Shahi Gatte – Govind Gatta

Low Fat Beetroot Tapioca Fritters (Sabudana/Sago Vada) - Enhance Your Palate

Vegetable Pearl Millet Recipe – Bajra Khichdi (One Pot Meal)

Rajasthani Kadhi Recipe

Rajasthani Kadhi Recipe – Indian Yogurt Curry

Five Lentil Soup (Panchmel Rajasthani Dal)

Panchmel Dal – Five Lentil Soup

Top view of Churma Ladoo stack

Churma Ladoo – Baked version with Jaggery

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About Rupali Agarwal

I love to share recipe ideas from my North Indian roots and my globetrotting present with recipes that range from beautifully simple creations to elaborate showstoppers.

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Eggplant Stir Fry
Posted in: Air Fryer Recipes, Baked Recipes, Egg Free, Entrees, Grilling, Indian Bread Recipes, No Onion No Garlic, Soy Free

Reader Interactions

Comments

  1. Hema

    November 13, 2019 at 10:05 am

    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

    Reply
    • Rupali Agarwal

      November 13, 2019 at 10:11 am

      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

      Reply
  2. Garima Vohra

    November 20, 2018 at 12:32 pm

    5 stars
    Rupali, temperature of oven for baatis ??

    Reply
    • Rupali Agarwal

      November 22, 2018 at 2:32 pm

      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

      Reply
    • Rupali Agarwal

      November 22, 2018 at 2:32 pm

      Hello Garmia, Put the bati in your second slot from top and bake it at 450oF.

      Reply
  3. Sonal Jain

    July 28, 2017 at 7:27 am

    Amazing recipe. Very authentic

    Reply
    • Rupali Agarwal

      August 12, 2017 at 3:45 pm

      Thank You

      Reply
  4. Alpa

    February 5, 2017 at 2:26 pm

    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! 🙂

    Reply
    • Rupali Agarwal

      February 18, 2017 at 10:15 pm

      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

      Reply

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rolled dough ball ready to grill

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