Bajre ki Baati

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

Bajre ki Baati

Ingredients

4 cups bajra flour
1 cup wheat flour
5 tbsp + 1 cup ghee
1/4 tsp salt
Warm water to bind the dough

Method

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

Bajra Ladoo

Aaloo Bajra Roti

Thotha ane Bajri ka Rotla

Bajre ki Baati

Print Recipe
Bajre ki Baati
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 .
Course Lunch
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
Ingredients
Course Lunch
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
Ingredients
Instructions
  1. Method
  2. Mix both the flours in a big mixing bowl .
  3. Add 5 tbsp ghee and rub it in the flour .
  4. Using warm water , bind the dough to a medium consistency . Do not make the dough hard or very soft .
  5. Divide the dough into balls and roll each ball evenly .
  6. Preheat the oven at 200 degrees C.
  7. Bake the baatis for 15-20 minutes or golden and cooked.
  8. Make sure to rotate these in between .
  9. Once baked immerse in a bowl of warm ghee .
  10. Let them be immersed for at least 15 minutes.
  11. Enjoy with daal , garlic chutney and buttermilk .
Recipe Notes

12 thoughts on “Bajre ki Baati”

  1. You always amaze me Vaishalli. You even can’t imagine how much I like dal batti and your this whole platter with healthy batti is just alluring me. Don’t know how will I curb this desire of mine to eat dal batti right now.

  2. That is a drool worthy platter of baati and dal. I love the idea of using bajra for the baatis. I wouldn’t mind finishing off the whole platter. It looks that good Vaishali..

  3. Love the rustic look of the bajre ki baati. I just tasted the authentic Rajasthani batati the other day at a friend’s house and fell in love it all over again. Using bajra flour is an awesome substitute.

  4. This is incredible to make batis with bajra. I used this flour in laddus and vada apart from the flatbreads. Looking so mouthwatering platter. I am gonna try them soon. It is been long time since I made batis.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WP Facebook Auto Publish Powered By : XYZScripts.com