Rajasthani Bati

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

By Sanjeev Kapoor 29 Apr 2014 in Recipes Course

New Update

Main Ingredients	Whole wheat flour (atta) , Pure ghee
Cuisine	Rajasthani
Course	Breads
Prep Time	26-30 minutes
Cook time	51-60 minutes
Serve	4
Taste	Mild
Level of Cooking	Medium
Others	Veg

Ingredients list for Rajasthani Bati

2 cups Whole wheat flour (atta)
2/3 cup + Pure ghee
1/4 teaspoon Baking powder
to taste Salt
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.

#Salt #Baking powder