Bati is Rajasthani specialty which is eaten with Dal. Bati is usually made using a tandoor or oven but not everyone has that in there house, that’s why today i am going to show your how to make bati in a pan as well as in cooker.
Bati is usually eaten with dal and churma.
Step by Step Video for ‘Bati Recipe without Oven-Bati in Cooker and Pan’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients to make Bati
- 1 cup Wheat Flour
- ⅛ tsp Ajwain / Carom Seeds
- pinch Baking Soda
- ⅛ tsp or as per your taste Salt
- 1 ½ tbsp for the dough and for soaking Ghee / Clarified butter
Prepping for making the Bati
1)So first we need to knead the dough for that take a flat deep dish and add the wheat flour, followed by the carom seeds which is ajwain, then the baking soda, some salt and then the ghee which is the clarified butter.
2)Now using clean hands mix everything in.
3)Once everything is mixed in take some dough in your hand and make a fist, if the dough forms into a shape that means that you have enough ghee in it or else we need to add a little more,
4)Then start adding little lukewarm water at a time starting with 2-3 tsp and start kneading a tough dough. (you might need around 9-10 tsp of the luke warm water to knead this dough.
5)After kneading the dough cover it up with a wet cloth and keep aside for the next 15- 20 minutes.
6)After 20 minutes remove the wet cloth and refresh the dough, by kneading it again for 1-2 minutes and then divide the dough in 6 equal parts.
7)After that take one of this dough parts and start rolling them in between my hands so as to give it a round shape,
8)and once you get the round shape lightly press on it, to make it a bit flat.
Method for making the Bati
So now let’s get baking:
So first i am going to tell you how to cook the bati in a pan.
1)So for that you are going to of course need a pan and to it ,Add some salt, and spread it evenly.
2)and then place a stand in the center, and wait till it gets hot. this can take around 5 minutes
You can even cover the pan to fasten the process.
3)After 5 minutes or once the salt is hot, add 3 of those dough balls on top of the stand.
4)Now cover it up and cook it for the next 15 minutes on low flame.
5)After 15 minutes flip them and then again cover and cook for the next 15 minutes.
6)After 15 minutes or once your batis are cooked its time to remove them in a plate.
And now lets move on to making the bati in a cooker so for this you are going to need a pressure cooker of course,
7) and to that add a little bit of oil, and move it around so that the bottom of the cooker is
evenly coated with the oil, and wait for about 30 seconds for the oil to heat up,
8)Now carefully place the dough balls at the bottom of this cooker and cook them for the next
7-8 minutes on low flame.
9) Remember to cover the lid of the cooker and to remove the whistle.
10)After 7-8 minutes time to flip them
11)And again cook for the next 7-8 minutes or until you get the golden brown color on both
sides on low flame.
12)After 8 minutes check on the bati, and remove them out in a plate.
13)Now that you have the batis cooked soak them in ghee for at least half an hour, which is
how they are it’s traditionally done.
14)After that you remove the batis from the ghee and serve it with dal.
If you are health conscious and don’t want to dip the batis in ghee then you can just brush it with some ghee.