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| 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 |
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
- 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.
- 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.
- 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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