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A classic Rajasthani delight, these are hard, unleavened bread balls baked to perfection. Traditionally served with dal and churma, their rustic texture and ghee-soaked interior are perfect for soaking up rich gravies.
Prepare the Baati Dough
Shape the Baatis
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A classic Rajasthani delight, these are hard, unleavened bread balls baked to perfection. Traditionally served with dal and churma, their rustic texture and ghee-soaked interior are perfect for soaking up rich gravies.
This rajasthani recipe takes 70 minutes to prepare and yields 4 servings. At 709.26 calories per serving with 12.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Bake the Baatis
Soak in Ghee and Serve
Add spices like turmeric powder, red chili powder, and finely chopped green chilies to the dough for a spicy version.
Prepare a stuffing of spiced mashed potatoes or sattu (roasted gram flour) and stuff it inside the dough balls before baking.
After baking or boiling, the baatis can be broken into pieces and deep-fried in ghee until golden and crisp.
Made from whole wheat flour, baati is a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The combination of complex carbohydrates from whole grains and fats from ghee provides a slow and sustained release of energy, keeping you full and energetic for longer.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. When consumed in moderation, it supports gut health and provides essential fatty acids.
One serving of two baatis contains approximately 650-700 calories, primarily from the whole wheat flour and the generous amount of ghee used, which is essential for its authentic taste and texture.
Rajasthani Baati is a high-energy food. The whole wheat flour provides fiber, but it is also high in calories and saturated fat due to the significant amount of ghee. It's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
If your baatis are hard inside, it could be due to insufficient 'moyan' (ghee rubbed into the flour) or baking at too high a temperature, which cooked the outside too quickly. Ensure you bake them at a moderate temperature for an extended period to cook them through.
Yes, traditionally baatis were cooked over cow-dung cakes or charcoal. At home, you can use a gas tandoor or an 'appe' pan on the stovetop. Cook on low heat, covered, turning frequently until they are cooked through and golden brown on all sides.
The classic pairing for baati is 'Panchmel Dal' or 'Panchratna Dal', a nutritious and flavorful lentil curry made from a mix of five different lentils. Its consistency is perfect for crumbling the baati into.
Store leftover baatis (without dipping in ghee) in an airtight container at room temperature for up to 2 days. To reheat, warm them in a preheated oven at 180°C (350°F) for 5-7 minutes. Dip in warm ghee just before serving.