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| 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.
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