Bati (Baked wheat flour bread dipped in ghee) recipe
ingredients
4 cups (400 g) 14 oz Wholewheat flour (atta)
3 1/2 tbsp (52 g) 1 3/4 oz Ghee
1 tsp (4 g) Salt
1/2 tsp Sugar
1/2 tsp (3 g) Soda bicarbonate
Ghee to dip the bati in before serving
3 1/2 tbsp (52 g) 1 3/4 oz Ghee
1 tsp (4 g) Salt
1/2 tsp Sugar
1/2 tsp (3 g) Soda bicarbonate
Ghee to dip the bati in before serving
method
1. Sift the wholewheat flour, rub in 3 tbsp ghee. Add salt, sugar, and soda bicarbonate.
2. Knead with approximately 3/4 cup water into a hard dough. Cover the dough with a moist cloth and keep aside for 1 hour.
3. Divide the dough equally into lemon-sized portions. Shape each into smooth rounds with your palms and steam for 20 minutes in an electrical steamer or in a pressure cooker (without the whistle).
4. Now roast them on a coal fire or in a tandoor till they are well done. Wipe with a clean cloth, dip in hot ghee and serve immediately with panchmela dal.
Variations: To make stuffed bati, make a filling of gram flour, carom seeds, red chilli powder, and salt with a little water. Make a hollow in the centre of each round and stuff in this filling. Smoothen each round before steaming.
2. Knead with approximately 3/4 cup water into a hard dough. Cover the dough with a moist cloth and keep aside for 1 hour.
3. Divide the dough equally into lemon-sized portions. Shape each into smooth rounds with your palms and steam for 20 minutes in an electrical steamer or in a pressure cooker (without the whistle).
4. Now roast them on a coal fire or in a tandoor till they are well done. Wipe with a clean cloth, dip in hot ghee and serve immediately with panchmela dal.
Variations: To make stuffed bati, make a filling of gram flour, carom seeds, red chilli powder, and salt with a little water. Make a hollow in the centre of each round and stuff in this filling. Smoothen each round before steaming.
serving amount
serves: 6 - 8
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
