Baati | Rajasthani Bati is a traditional recipe from Rajasthan. Mainly whole wheat flour and ghee is used to make baati. The balls are cooked in the gas tandoor and then dipped in ghee. It is served with panchmel dal, green chutney, churma in a Rajasthani thali. In every household of Rajasthan, you will get baati. It is a favourite meal of everyone. This is very easy to prepare with minimal ingredients. There are several version of the baati – Stuffed Baati, Masala Baati. Here in this recipe, you will learn to make plain baati which is as tasty as other versions. So, try to make this delicacy at home and do share your feedback with us.
This dish was prepared by 3 Bhabhis ( Moms) living together in a joint family in a kitchen of Rajasthan!!
Tips and Suggestions by the Chef:-
- If you do not have gas tandoor then you can bake the baati in the oven too. Bake it at 180 degrees Celsius for about 30 to 35 minutes. Turn the baati after 15 – 20 minutes so that baati gets cooked from all the sides.
- Ghee/clarified butter is a very important ingredient. By adding ghee in the dough, the baati will be softer. And dip the baati in the ghee so that it remains soft for a longer time.
- Knead a medium soft dough of the baati.
- Always preheat the gas tandoor or oven before cooking.