Rajasthan’s signature bread is the Baati paired with a Dal, and often accompanied by a sweet called Churma. Baati is usually made from wheat dough and shaped like a ball. Baati was traditionally made for travel and hunting trip as being dry it keeps well, and today Baati, Dal and a sweet made from ground wheat dough called Churma is extremely popular at weddings in Rajasthan. Typically, the baati is crushed slightly, drizzled with ghee, and then broken into bits which are used to scoop up the dal before eating.
INGREDIENTS FOR BAATI:
– 2 cup wheat flour / atta
– ¼ tsp salt
– ¼ tsp baking powder
– ¼ cup ghee / clarified butter
– water to knead
FOR CHURMA:
– 2 tbsp of ghee / clarified butter
– 3 tbsp powdered sugar
– 2 tbsp cashew & almond, chopped
– ¼ tsp cardamom powder
FOR DAL:
– ½ cup moong dal / green gram dal
– ¼ cup masoor dal / pink lentils
– ¼ cup chana dal / bengal gram dal, soaked 30 minutes
– 3 cup water
– 3 tsp ghee / clarified butter
– 1 tsp mustard
– 1 tsp cumin / jeera
– pinch hing / asafoetida
– 1 onion, finely chopped
– 1 tsp ginger garlic paste
– 1 green chilli, slit
– 1 to mato, finely chopped
– ¼ tsp turmeric
– ½ tsp kashmiri red chilli powder
– ¼ tsp garam masala
– 1 tsp salt
– 1 cup water
– 2 tbsp coriander, finely chopped
INSTRUCTIONS
1. Firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp
baking powder and ¼ cup ghee.
2. Mix well making sure the dough is moist.
3. Add water as required and knead the dough.
4. Pinch the dough and shape into a ball.
5. Place the rolled baati in a mould.
6. Cover and cook on low flame for 30 minutes all sides.
7. Dip the baati in ghee to make its centre softer.
8. Serve with slices of onion and chilli on the side.
