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Rajasthani Bati unleavened bread
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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.
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

Ingredients

For dough you will need

For filling you will need

  • 1 lb Potatoes Boiled and crushed
  • 1 cup Peas
  • ¼ cup Cashews Chopped or broken
  • 1 tbs Ginger Finely chopped
  • 3 Green chilies Finely chopped
  • 1 tablespoon Oil for cooking

Spices

Instructions

  • Gather all the flour ingredients in a tray or mixing bowl
    3 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
    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 tablespoon Oil
  • Add asafoetida and cumin seeds when oil is hot.
    ⅛ teaspoon Asafetida, ½ teaspoon Cumin seeds
    Sautéing seeds for bati filling
  • When the cumin seeds start to splater and crushed coriander seeds.
    ½ tablespoon 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.
    ¼ 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 teaspoon Dry mango powder, ½ teaspoon Garam masala, 1 teaspoon 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

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