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
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
Bajre ki Baati
Ingredients
- 4 cups bajra flour
- 1 cup wheat flour
- 5 tbsp +1/2 cup ghee
- 1/4 tsp salt
- Warm water to bind the dough
Instructions
- 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 .
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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That Bajre ki baati just looks out of this world. So rustic looking and delicious. I am simply drooling at whole patter. Wish I could taste some authentic one soon.
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.
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..
That looks so gorgeous Vaishali!! The pics are making me drool here…so fabulous!!
Omg, what a spread there. Such an incredible bajre ki baati, dal baati is my favourite. And this bajre ki baati looks absolutely wholesome and filling as well.
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.
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.
Hats off to you Vaishali for coming up with such different recipes. Bajri ki baati looks so good, will have to try out one day. Must admit have eaten the wheat ones only.
So beautifully done Vaishali, such an inviting platter..you really go the full length in the props etc, I would love to eat these right now!
Vaishali,I am always in awe at your zeal to cook an entire platter for every dish!! The soaked Baati looks so tempting as does the whole patter.
I never tried bajra batti.. looks so tempting and again love the whole platter the way you serve.
Bajra ka baati would be so healthy as compared to the wheat ones. Loved your presentation specially your traditional pital ka bartan(utensils)..