Sanjeev Kapoor

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Rajasthani Bati

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

This recipe has featured on the show Khanakhazana.

Preparation Time : Preparation Time

Cooking time : Cooking Time

Servings : 4

Rajasthani Bati

Main Ingredients

Whole wheat flour (atta), Baking powder

Cuisine

Marwari

Course

Breads

Level Of Cooking

Medium

Ingredients

  • 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

Method

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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