Baked bati Archives - Dees Platter

Stuffed Baati is a traditional Rajasthani savoury dish. It is prepared with wheat flour, and stuffed with boiled potatoes mix. Traditionally, stuffed baati is a roasted dish and later it is immersed in melted desi ghee (clarified butter) which gives it a wonderful combination of crispy outer layer and softer insides.

We get a separate baati oven to roast as now in our modern kitchen roasting baati in traditional way is not possible. For more information on traditional method of preparing plain baati, you can refer my earlier post Plain Baati (traditional Rajasthani food)

Generally, I prepare this complete traditional Rajasthani platter of besan ke ladoo (Besan ke ladoo), panchmel daal (Panchmel daal), baati and churma – wheat flour (Churma (wheat flour)) and besan (Besan churma) – on the occasion of Ganesh Chaturthi festival. But this time, after a few days of Ganesha festival there was a potluck arranged at my husband’s office. So I decided to send panchmel daal and stuffed baked baati. As I don’t have baati oven till now, I baked them in my OTG.

Oh, it was a lot of baati baking day!!

I baked stuffed baati dough in two batches – initial 60 baatis for potluck and another 30 in second batch for our lunch and some for my neighbouring friends.

It was a big tiring day, but in the afternoon my husband’s message refreshed me and I was re-energised!

My dish was appreciated by all and was ranked first under vegetarian dishes category 💃💃💃💃

Try these stuffed baked baatis once and feel free to at add any stuffing of your choice. It could be mixed veggies with paneer (cottage cheese), cheese, fresh grated coconut or roasted gram flour with spices too.

Ingredients:

Wheat flour 3 cups
Baking soda 1/2 tsp
Baking powder 1/2 tsp
Salt 1 tsp
Carom seeds (ajwain) 1+1/2 tsp
Water 1+1/2 cup (reduce or increase 1-2 tbsp as per requirement,normal temperature)
Oil/desi ghee (clarified butter) 4 tbsp
Melted Desi ghee 1/4 cup (extra)
Boiled Potato mixture with spices

Process:

Collect all dry ingredients in a big vessel so that kneading is easy.

Pour melted ghee and with the help of water knead smooth dough.

Peel boiled potatoes and add salt, red chilli powder, asafoetida, garam masala, dry mango powder, grated ginger, finely chopped green chillies and green coriander leaves. If you like the taste, can add little bit of chaat masala too.

Mash potatoes and mix everything together. Potatoes mix is ready.

Divide the dough in 40-45 gms balls and roll them smooth.

Flatten one ball of dough with the help of rolling pin or simply with your fingers.

Place in between little bit of potato mix and close it.

Roll this filled baati gently in between your palms to make it smooth. This way complete all baatis and place them in your ghee greased baking tray. Brush them with melted ghee nicely and bake in a pre-heated oven at 185 degrees for 30 to 40 minutes or till they are nicely brown.

Once again apply melted ghee all over the baked baatis and relish them with panchmel daal or as a snack with your tea.

Plain Baati or saada baati falls into the category of traditional Rajasthani food. It can be cooked very easily without much prior preparation. You just need three or six bricks to make your Choolha (stove), if you don’t have permanent one. Bring some dry uple (made from cow dung) for fire, little salt, wheat flour, water and one vessel to knead the dough. That’s it……..

This is the way migrants from Rajasthan cook baati when there is no rain in their village and they are searching for work in different cities, and eating it with raw onion.
But now this traditional food has taken place in restaurants and hotels with many different types of varieties.

And of course, now you get a separate baati oven in the market.

Here we will be preparing simple wheat flour baati with ajwain (carom seeds) flavour, but not in baati oven, because I don’t have one. I baked baati in my microwave on convection mode and Manish and Apoorva loved them.

INGREDIENTS :

Wheat flour 1+1/2 cup
Salt 3/4 tsp
Desi ghee (melted) 3 tbsp
Ajwain (carom seeds) 1tsp
Baking powder 1/4 tsp
Baking soda 1/4 tsp

Water to knead the dough (at room temperature) as per requirement

Melted desi ghee 1 cup

Method :

Take wheat flour, salt, ghee, ajwain and baking powder in a bowl and mix everything. Take a mix of half milk and half water, but it is optional. You can make do with just water.

Prepare dough by mixing everything .

Dough should be harder than chappati dough…but softer than poori dough. Prepare equal size of balls from this dough and press them slightly between your palms. And with your finger tip gently press in between (as you can see in the pic, impression on baati).

You can bake them on gas oven as well as in microwave on convection mode.
If you are doing on gas oven, keep changing their posotions at regular intervals (by turning upside down).

Initially keep the flame on full for 4-5 minutes…so that baatis will puff up a little, then put the flame on medium or sim….so that baatis are nicely roasted from inside too.
Once they are done….keep ready melted ghee in a big bowl and put all hot baatis in that.

You can leave baatis as it is or after 5/7 minutes take them out and serve when they are hot.

For microwave convection mode, give a brush up with ghee. Preheat oven on 200 degrees. Bake for almost 40 /45 minutes or until baatis start becoming light brown in colour. Change the position of baati in between and again give a brush up with ghee and continue baking. Once they are done, follow the same process of dipping them in melted ghee and serve hot with any daal of your choice.