Ingredients
- For dough you will need- 3 cups Wheat flour, 1/4 cup Almond flour, 1/4 cup Semolina Flour (Suji), 1/4 cup Chickpea flour (Besan), 1/4 cup Coarse wheat flour, 1 tsp Carom seeds, 3/4 cup Oil Clarified butter preferred, 1 tsp Salt As per taste, 1.5 cup Milk To knead – Optional Water
- For filling you will need- 1 lb Potatoes Boiled and crushed, 1 cup Peas, 1/4 cup Cashews Chopped or broken, 1 tbs Ginger Finely chopped, 3 Green chilies Finely chopped, 1 tbsp Oil for cooking
- Spices- 1/8 tsp Asafetida (hing) 1 pinch, 1/2 tsp Cumin seeds, 1/2 tbsp Coriander seeds Crushed, 1 tsp Dry mango powder, 1/2 tsp Garam masala, 1 tsp Salt As per taste
Recipe Description
Bati is a famous and authentic unleavened bread from dry parts of Indian subcontinent – Rajasthan. Rajasthani Bati is more popularly know as Dal-Bati-Churma due to it common accompaniment Panchmel Dal and Churma. Any mention of or article about Rajasthani food is incomplete without the discussion about dal-bati-churma.
Recipe Directions
Instructions
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Mix all the flours, add oil and knead a stiff dough.
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Divide into small balls. Cover and keep them aside.
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While the dough is resting, prepare the stuffing for masala-bati.
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Start by heating oil in a pan.
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Add asafoetida and cumin seeds when oil is hot.
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When the cumin seeds start to splater and crushed coriander seeds.
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Roast them for a few second and then add chopped ginger and green chilies. Continue sauteing.
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Add broken cashews and peas; then continue to roast the mixture.
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While roasting mash the mixture using a masher.
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Add crushed boiled potatoes and mix well.
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Add spices – dry mango powder, garam masala and salt.
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Continue to roast for some more time.
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Now flatten the balls, previously kept aside. Curve them slightly to make a bowl.
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Put spoon full of filling inside the dough bowl; bring together all the sides and close it. You may also make half plain and half masala baatis.
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Now repeat the same process for all the balls. Press the balls slightly using a thumb impression.
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Grill the baatis over very low heat and make sure to turn from all sides for even cooking. You may also use an oven in broil mode for the same and broil them until golden brown, but make sure you keep turning for even cooking. First few minuted cook in the second position from top and then move them to the top rack for browning. For me, grilling give a more authentic feel to the baatis.
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While still hot, crush them with the help of a kitchen towel and dip them in clarified butter.
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Serve with famous accompaniments daal, chokha and churma.
