Rajasthani Bati Recipe - Baked whole wheat balls served dunked in pure ghee with Rajasthani dal - a speciality

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole wheat flour (atta)(आटा), Baking powder(बेकिंग पावडर)

Cuisine : Marwari

Course : Breads

Rajasthani Bati

As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine. 

For more recipes related to Rajasthani Bati checkout Palak Aur Paneer Parantha , Sweet Roti , Thepla , Pudina Parantha . You can also find more Breads recipes like Soya Bean Parantha, Thecha Jowar Bhakri, Garlic And Parsley Bread, Frozen Parantha. Or try out these recipes from Marwari Cuisine like Guar Ki Sabzi, Mangodi Ki Sabzi, Red Pumpkin Ki Launjee, Besan Cheela ka Raita.

Rajasthani Bati Recipe - how to make Rajasthani Bati


Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Medium


  • Whole wheat flour (atta) 2 cups

  • Baking powder 1/4 teaspoon

  • Salt to taste

  • Pure ghee 2/3 cup

  • Carom seeds (ajwain) 1/2 teaspoon


Step 1

Preheat oven to 220°C. Mix flour, baking powder and salt. Sift and keep aside. Rub two-thirds cup of ghee into the flour mixture till it resembles breadcrumbs. Add ajwain and make a dough using three-fourths cup of water.

Step 2

Divide the dough into eight portions and shape them into small balls. Bake them at 220°C for about ten minutes. Lower heat to 200°C and continue to bake for further thirty to thirty-five minutes.

Step 3

Take out, press lightly and soak in a bowl of melted desi ghee for at least one hour. Remove from bowl before serving and serve with dal and ghee.

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