Rajasthani Bati

It is very famous and well known item from Rajasthan but how I thought of making it is when I tried it at my friend’s place and she nailed it down. It was probably the best Bati i have ever had. So then the next step was get the recipe from her and give it a try! I followed the recipe she gave to me and it turned out really well. The good thing about her recipe is not to use baking soda.

Ingredients:

  • 2 cups Whole wheat flour coarsely grinded
  • 2/3 cup ghee
  • 1/2 tblsp ajmo (Carom seed)
  • 12 tblsp salt
  • 1/2 cup of warm water

Add wheat flour, ajmo, salt and ghee start folding all the ingredients together with your hands ( I used Bhakri flour which is wheat flour but coarsely grinded. If you don’t have bhakri flour use regular wheat flour + Rava flour in 2:1 proportion)

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Once you knit the dough you should be able to make rough balls even before adding any water to it. That’s how you know how much ghee you need.

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Add some warm water to make a stiff dough. Allow the dough to rest for 1.5 to 2 hours. Make golf-size round balls and transfer into a baking tray or a pizza stone

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Preheat the oven and bake them at 380 – 400 F. Flip them once it is done and add some more ghee to make it even more crispy. Cook them

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Ohhh they were so crispy and yummy. Enjoy it will some spicy Punjabi Dal. Enjoy!

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About cookingculture

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