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.


  • 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)


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.


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


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


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



About cookingculture

Lets share and spread our cultural cooking ideas together!!
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