Rajasthani Bati

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

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Rajasthani Bati
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)


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.