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A rustic, traditional bread from Rajasthan, these dense wheat flour balls are baked until golden and cracked. The magic happens when they're broken open and submerged in ghee, ready to be paired with a hearty dal.
Prepare the dough: In a large bowl, mix together the atta, suji, besan, ajwain, baking soda, and salt. Pour in 4 tablespoons of melted ghee. Rub the ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs. Gradually add lukewarm water and knead into a firm, stiff dough. It should be tighter than roti dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Shape the baatis: Preheat your oven to 180°C (350°F). Knead the rested dough for another minute. Divide it into 8 equal portions. Take each portion and roll it between your palms to form a smooth, crack-free ball. Gently flatten each ball and make a small indentation in the center with your thumb. This helps the baati cook evenly from the inside.
Bake the baatis: Arrange the shaped baatis on a baking tray, leaving some space between them. Bake in the preheated oven for 15-20 minutes. The bottoms should be slightly browned. Flip the baatis over and bake for another 10-15 minutes. The baatis are done when they are golden brown and have cracks appearing on the surface.
Soak in ghee and serve: While the baatis are still hot, take one at a time, wrap it in a clean kitchen towel, and gently press to crack it open slightly. Dip the cracked baati into the bowl of melted ghee. Let it soak for 30-60 seconds to absorb the ghee. Remove from the ghee and serve immediately with dal and churma.
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A rustic, traditional bread from Rajasthan, these dense wheat flour balls are baked until golden and cracked. The magic happens when they're broken open and submerged in ghee, ready to be paired with a hearty dal.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 375.45 calories per serving with 10.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
To make Masala Baati, prepare a filling of spiced mashed potatoes and peas. Stuff a small amount inside each dough ball before shaping and baking.
Reduce the ghee in the dough to 2 tbsp and use half whole wheat and half millet flour (like bajra). For serving, lightly brush with ghee instead of dipping.
For a faster method, steam the shaped baatis in an idli steamer for 12-15 minutes. Then, shallow fry them in a pan with a few tablespoons of ghee until golden and crisp on all sides.