Advertisment

Rajasthani Bati

Baked whole wheat balls served dunked in pure ghee with Rajasthani dal - a speciality This recipe has featured on the show Khanakhazana.

New Update
Rajasthani Bati
Main Ingredients Whole Wheat Flour, Ghee
Cuisine Rajasthani
Course Snacks and Starters
Prep Time Preparation Time
Cook time Cooking Time
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
Advertisment

Ingredients list for Rajasthani Bati

  • 2 cups Whole Wheat Flour
  • 1/4 teaspoon Ghee
  • to taste Salt
  • 2/3 cup Pure ghee
  • 1/2 teaspoon Carom seeds (ajwain)

Method

  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.
  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.
  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.