Rajasthani Bati (Unleavened Bread)
Rajasthani 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.
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
Calories: 364kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 445mg | Potassium: 313mg | Fiber: 4g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 10.5mg | Calcium: 63mg | Iron: 3.6mg