Rajasthani Bati Baked whole wheat balls served dunked in pure ghee with Rajasthani dal - a speciality This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 12 Nov 2014 in Recipes Course New Update 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. #Carom seeds (ajwain) #Ghee #Pure ghee #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article