Bajre ki Baati is a bread from Rajasthan which is a hard unleavened bread made with pearl millet . These are round balls of dough , baked to perfection and soaked in ghee. Ideally served with daal .
Normally Baati’s are made with wheat flour , but I decided to make them gluten free and hence choose to make them from pearl millet or Bajra as we call it in the local language .
Bajra is a healthy grain and apart from Rajasthan and Gujrat is used in rural parts of India. The grain has multiple benefits .
The grain is rich in minerals and high in fibre content and tends to digest slowly as a result it is a super grain for people who have diabetes or who want to loose weight . It helps to reduce the cholesterol and helps in digestion , however this grain should be avoided during summers as it can lead to digestive problems .
The procedure to make the Bajre ki Baati is similar as the ones made from wheat flour Baati , but here the dough should be kneaded with warm water . The Baati is baked in a clay oven but with the modern trend I baked them in a Electric oven and finally they are soaked in ghee . Since I did not want to make the meal very heavy I did not soak them in ghee .
It is interesting to know that we have some more versions of Baati . Baafla Baati is a boiled Baati from Madhya Pradesh , then we have Litti from Bihar . The stuffed Baati is a version where one can have these as a snack .
The combo to any Baati is daal , which again varies from family to family and state to state . The basic accompaniments remain the same where onions , Lassan ki Chutney and buttermilk are served . Choorma is yet another dish which completes the menu .
And now to the Bajre ki Baati which is my pick under the alphabet ‘B’ for Flatbreads and More.
Bajre ki Baati
4 cups bajra flour
1 cup wheat flour
5 tbsp + 1 cup ghee
1/4 tsp salt
Warm water to bind the dough
Mix both the flours in a big mixing bowl .
Add 5 tbsp ghee and rub it in the flour .
Using warm water , bind the dough to a medium consistency . Do not make the dough hard or very soft .
Divide the dough into balls and roll each ball evenly .
Preheat the oven at 200 degrees C.
Bake the baatis for 15-20 minutes or golden and cooked.
Make sure to rotate these in between .
Once baked immerse in a bowl of warm ghee .
Let them be immersed for at least 15 minutes.
Enjoy with daal , garlic chutney and buttermilk .
Some other Bajra dishes