rajasthani baati recipe

Rajasthani Baati Recipe | How to make Bati

What is baati?

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.

Let’s talk about the ingredients for Rajasthani baati recipe

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.

Other Rajasthani recipes on the blog

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.

How to serve Rajasthani baati?

The world famous combination popular all across Rajasthan (:D) is Panchmel dal, Rajasthani baati, and churma.

How to make Rajasthani Baati

1.This Rajasthani baati recipe gives 16-18 baati.

rajasthani baati recipe

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.

rajasthani baati recipe

3.Next goes in 1 cup of malai.

rajasthani baati recipe

4.Mix it well.

rajasthani baati recipe

5.Take a portion in your fist, bind it. It should hold the shape, otherwise add more malai.

rajasthani baati recipe

6.Add buttermilk gradually.

rajasthani baati recipe

7.Make a soft dough.

rajasthani baati recipe

8.Cover it with a damp cloth and let it rest for 15-20 minutes. Meanwhile pre-heat the gas tandoor/oven.

rajasthani baati recipe

9.After 15-20 minutes, knead the dough once again for a couple of minutes.

rajasthani baati recipe

10.Divide into portions and shape into balls.

rajasthani baati recipe

11.Place in the preheated oven or tandoor.

rajasthani baati recipe

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.

rajasthani baati recipe

13.Cook till brown patches appear on the baati. It will take 40-45 minutes per batch.

rajasthani baati recipe

14.Pour ghee on hot baatis or dip baati in a bowl of ghee.

rajasthani baati recipe

15.Bon appétit!

rajasthani baati recipe

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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