How to make Baati or Bati

Baati_with_Dal-2
Daal Bati Churma is a very popular combination and it is really very satisfyig healthy meal menu from the Royal Rajasthan.
Traditionally, Bati is made by following method, loaded with lot of Ghee(Clarified butter).

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How to make Baati or Bati
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Recipe Creator: Bhavna'sKitchen
Ingredients
  • 1 pound (450 g) wheat flour
  • 1/2 teaspoon salt
  • 3 tablespoons oil
  • 1 1/2 teaspoons ghee (for serving)
Instructions
  1. Mix the flour and salt.
  2. Put about a cup of the mix in a small bowl and add a little oil, mixing it in well and breaking up any lumps.
  3. Pour in water about a tablespoon at a time and keep kneading with your hands. You only need three or four tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be.
  4. Let the balls sit for 5 minutes.
  5. Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches (10cm) across and 1/2 inch (1.25 cm) thick.
  6. Cook in a dry metal pan on a low flame.
  7. Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side.
  8. Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps.
  9. To serve, drizzle liberally with ghee and accompany with a dhal or vegetable.

Here I have slightly changed the method of making Bati by baking them in the oven.