Baati belongs to Rajasthan. It is a round bread made using whole wheat flour, baked to cook and calls for lots of clarified butter (ghee). Rajasthani baati is served with panchmel dal and garlic chutney. Lots of ghee is added while preparing the dough for baati as well as while serving it. However, this Rajasthani baati recipe differs here. No ghee has been added while making the dough. Instead, malai is used which gives a wonderful melt in mouth texture to the baati.
Coarse whole wheat flour is required to make baati. However, in the absence of coarse flour, little semolina is added to regular flour to get the perfect texture of baati. This ratio of flour and semolina is critical. I have worked with different ratios and settled for this one. Carom seeds are used to flavor the baati. You can add fennel seeds (saunf) or coriander seeds (sabut dhaniya) too. And of course, malai is the star of this recipe. No ghee is added to the dough. Enough malai is used. It makes the baati soft and moist. The dough is kneaded with buttermilk instead of water. These combine to give absolutely soft and moist baati. Little ghee is drizzled on the baati while they are hot. And perfect baati are ready to be served.
I live in Rajasthan and am a big fan of Rajasthani food. Plenty of recipes from this royal cuisine are on the blog. My favorite being gatte, lehsun ki chutney, choorma! After dal baati, I believe gatte is the most popular food of Rajasthan. Melt in mouth gram flour dumplings cooked in scrumptious gravy is Rajasthani Gatte. View the recipe here. Indispensable for any Rajasthani thaali is the lehsun ki chutney. View its recipe here. Choorma is a dessert with very distinct and earthy flavors. Doesn’t call for many ingredients yet so delectable! View its recipe here.
The world famous combination popular all across Rajasthan (:D) is Panchmel dal, Rajasthani baati, and churma.
1.This Rajasthani baati recipe gives 16-18 baati.
2.In a large mixing bowl add 3 and ½ cups of whole wheat flour, ½ cup semolina, salt to taste, 1 tsp carom seeds (ajwain).
Tips:To maximize the flavor of carom seeds, just crush them between your palms and add.
3.Next goes in 1 cup of malai.
4.Mix it well.
5.Take a portion in your fist, bind it. It should hold the shape, otherwise add more malai.
6.Add buttermilk gradually.
7.Make a soft dough.
8.Cover it with a damp cloth and let it rest for 15-20 minutes. Meanwhile pre-heat the gas tandoor/oven.
9.After 15-20 minutes, knead the dough once again for a couple of minutes.
10.Divide into portions and shape into balls.
11.Place in the preheated oven or tandoor.
12.Cook on low flame, rotating occasionally, as and when required. Or put in oven and bake at 180°C/350°F for 20 minutes. Flip and cook from the other side too for 20-25 minutes.
13.Cook till brown patches appear on the baati. It will take 40-45 minutes per batch.
14.Pour ghee on hot baatis or dip baati in a bowl of ghee.
3 and ½ cup whole wheat flour (aata)
½ cup semolina (sooji)
1 heaped cup of malai
1 tsp carom seeds (ajwain)
Buttermilk (chaach) as much required
Ghee for drizzling
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