Rajasthani Baati is an essential item in Rajasthani Thali. It is made of whole wheat primarily and traditionally it was made on “Upale” (manual stove which used cow-dung as a fuel). You could call it a barbequed chapati 😛 . But whatever you name it, its richness and taste is unforgettable. It is crunchy from outside and soft from inside. In rajasthan, it is served usually in all the weddings and big family occasions.

It is served with gravies and curries with ghee topped on them. Although the process is not very difficult, but making the right dough is the key to it. So try and make it in small quantity at first. Inspired by my mom, who used to make baatis in microwave at grill mode, I finally gave it a try in the oven. This recipe was shared with me by my friend Shweta Vyas 🙂 .

INGREDIENTS:
1. Whole wheat (coarse)flour (Mota/jada atta) – 5 cups
2. Semolina (sooji) – 2 cups
3. Clarified Butter (ghee) – 1 cup
4. Salt – 3 tsp or to taste
5. Carom seeds (ajwain) / Cumin seeds (jeera) – 1 tsp
6. Water – 2 cups or as required depending on the flour you are using.

Note: I have taken this quantity since I was preparing for a party. But for 2-3 persons , the quantity and hence time will be less. For 10 baatis, take 2 cups flour + ¹⁄₂ cup sooji +¹⁄₄ cup ghee +salt and carom seeds to taste.

METHOD:
| Preparation time : 30 mins | Cooking time : 40-45 mins | Makes 36 Baatis |
I.For making in oven >>
1. Preheat the oven to 375 Degree F. Although it depends on oven to oven , but for making crunchy from outside and soft from inside the baatis are baked at high temperature. If your oven is smaller you can preheat it to 350 F too.The preheating usually takes 20 mins.

1. Take a platter/tureen (paraat) and add flour to it.
   

2. Now add sooji, ghee, salt n ajwain in it and mix it well with hands. Try to form muthias (a shape when you bring it together) , if you are able to see small knots (gaathein) in the flour mix, that means the flour is ready or if it is falling apart and too dry, then add more ghee in it. For baati , it is always better to use a coarse wheat flour, So that you get the right texture of baatis.
   

3. Now add water ¹⁄₂ cup at a time and bind it together with all the water. Remember the dough should not be very hard. Also we don’t knead the dough to make it soft, just combine everything well and smoothen the dough.
   

As you can see , when I poke a finger, it is not making a depression or it is making a ¹⁄₂ cm depression in the dough.

1. You may cover the dough with a plate for 10 mins or till the time your oven gets ready. This will give your dough some rest time too.However, its not necessary to give it a rest time.

2. Now pluck some guava size ball(loi) and shape it in a round ball . Similarly make equal size baatis and place them in the tray. Poke a hole in the center with your index finger, so that the center is baked evenly.
   

3. Place the tray loaded with baatis in the middle rack at 350 F . Let them cook for minimum 20 mins without checking. The first batch usually takes 50 to 55 mins to bake on both sides.
   

4. Now check the bottom of the baatis. If it has browned or changed color,then turn them over and bake for another 10 mins.By this time ,you will start feeling the nice aroma of baked baatis.
   

5. Check after 10 mins if their bottom(formerly which was top) has changed color or not. If it has changed color too, and you see an even brown shade all over the baati with dark brown spot in the ccenter with some cracks, you are all set.
   

crispy with cracks

1. Now dip them in ghee for 2 mins and take them out and serve.
   

Dipped in ghee

[ Note: If you are baking at 500 F or above ,then don’t bake for more than 8 mins. To get a crunchy coating and crumbly texture from inside they should be baked in prehated oven at high temperature. ]

II.For making in microwave >>
1. Preheat the m/w at high power in Grill mode with the grill rack(steel stool type for making a stand for the tray) in it for 5-6 mins.

1. Now place the rolled baatis in a circular metal tray (especially for grill mode) and place it on the rack.

2. Start the m/w for 6 mins. Keep checking through the m/w glass.

3. Once you see the color change, turn them over and cook for another 2 mins.

4. When they are done, take them out and serve with your favourite curry.

For serving :
Just break the baati, pour some hot ghee over it, mash it with spoon (if you don’t like pieces) and then have it with Kadhi , Panchmel Daal, Mint chutney, Boondi kadhi , Gatte ki sabzi or with any curry.
(A perfectly baked baati will crumble in little pressure. Other signs are cracks and well absorbed ghee by them.)

If you are left with some baatis after having them, just dip them in ghee and keep them on the shelf. They will stay good for 4-5 days under normal temperatures (from 5 C- 32 C). If it is too hot, then keep them dipped in ghee in refrigerator. The baatis have a good shelf life and can be prepared ahead of time in large quantity for guests or family.

Thank you for your time and patience. Till then make baatis and enjoy this rajasthani dish with your favourite side entree. We would love to hear from you 😀 .