• Prep Time 5-10 minutes
  • Cook Time 40-45 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Flaky baked dough balls called baati a traditional Rajasthani baked bread


  • Atta (whole wheat flour) – 2 cups
  • Baking powder – ¼ teaspoon
  • Salt – to taste
  • Pure ghee – 6 tablespoons
  • Ajwain (carom seeds) – ½ teaspoon


  1. Preheat oven to 220°C / 430°F.
  2. In a bowl mix together flour, baking powder and salt. Sift and keep aside.
  3. Rub ⅔ cup of ghee into the flour mixture till it resembles breadcrumbs. Add carom seeds and ¾ cup (150 ml) water and knead into a dough.
  4. Divide the dough into 8 portions and shape them into small balls. Bake them in the preheated oven for about 10 minutes.
  5. Lower heat to 200°C / 390°F and continue to bake for 35 minutes more.
  6. Place 6 tablespoons of pure ghee in a bowl and melt it in a microwave for 1 minute on high (100%).
  7. Remove the batis from the oven, press them lightly and soak them in the melted pure ghee for at least 1 hour.
  8. Remove from bowl before serving and serve with Rajasthani Panchmel Dal (see page 000) and pure ghee.



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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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