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Classic Rajasthani baked wheat balls, firm and crisp on the outside with a soft, crumbly inside. These rustic breads are traditionally served soaked in ghee alongside Panchmel Dal for a truly authentic meal.
In a large mixing bowl, combine the whole wheat flour, semolina, carom seeds, baking soda, and salt. Mix well. Add 4 tablespoons of melted ghee to the dry ingredients. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial for a crumbly texture. Gradually add water and knead into a firm, stiff dough. It should be tighter than a regular chapati dough. Cover and let it rest for 20 minutes.
Preheat your oven to 180°C (350°F). After resting, knead the dough again for a minute. Divide the dough into 8 equal portions and roll each into a smooth, crack-free ball. Gently flatten each ball and use your thumb to make a small indentation in the center. This helps the bati cook evenly from the inside.
Arrange the shaped batis on a baking tray, leaving some space between them. Bake in the preheated oven for 20 minutes. After 20 minutes, flip the batis over and continue to bake for another 10-15 minutes, or until they are golden brown and have developed cracks on the surface. A properly cooked bati will feel hard on the outside and sound hollow when tapped.
While the batis are still hot, take one at a time, wrap it in a clean cloth, and gently press to break it open slightly. Dip the cracked batis into a cup of melted ghee, ensuring they are well soaked. Serve immediately with hot Dal, Churma, and garlic chutney.
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Classic Rajasthani baked wheat balls, firm and crisp on the outside with a soft, crumbly inside. These rustic breads are traditionally served soaked in ghee alongside Panchmel Dal for a truly authentic meal.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 359.97 calories per serving with 9.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Replace ghee with an equal amount of neutral vegetable oil or vegan butter for both the dough and for serving.
Reduce the ghee in the dough to 2 tablespoons and serve the batis without dipping them in extra ghee.
Make smaller, bite-sized batis (mini batis) which are easier for kids to eat.
If you are short on time, you can skip the 20-minute resting period for the dough, though the final texture may be slightly denser.