Bati Recipe- Authentic Indian Baked Wheat & Semolina Bread

Last Updated on 2 months by Neha Deshmukh

Bati Recipe – Authentic Indian Baked Wheat & Semolina Bread

Hey everyone! If you’ve ever travelled through Rajasthan, or even just dreamt of hearty, rustic Indian flavours, you’ve probably heard of Bati. These little baked dough balls are a staple, and honestly, they’re just so comforting. I remember the first time I tried to make them – it took a couple of tries to get them just right, but the reward is totally worth it! Today, I’m sharing my go-to recipe for perfectly golden, fluffy Bati.

Why You’ll Love This Recipe

Bati isn’t just food; it’s an experience. It’s about the warmth of the oven (or stovetop!), the aroma filling your kitchen, and the joy of breaking open a warm Bati and soaking it in ghee. It’s simple, wholesome, and incredibly satisfying. Plus, it’s a fantastic way to enjoy a different side of Indian cuisine – one that’s a little less about the curries and a little more about the baked goodness!

Ingredients

Here’s what you’ll need to make these delightful Bati:

• 1 cup whole wheat flour (approx. 120g)
• 0.25 cup semolina (sooji/rava) (approx. 30g)
• 0.5 tsp baking powder
• 1 tsp carom seeds (ajwain)
• 2 tbsp oil/ghee
• Salt to taste
• 0.5 tsp turmeric powder
• 6 cups water
• Melted ghee, for dipping

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Whole Wheat Flour & Semolina: The combination of atta (whole wheat flour) and sooji (semolina) gives Bati its lovely texture – slightly crisp on the outside, soft on the inside. Don’t skip the semolina!
• Ajwain (Carom Seeds): These aren’t just for flavour! Ajwain aids digestion, which is super important when enjoying a hearty meal like this. Plus, it adds a lovely, slightly peppery aroma.
• Oil vs. Ghee: Traditionally, ghee is used for richness and flavour. But if you’re looking for a lighter option, oil works perfectly well too. I sometimes use a mix of both – best of both worlds!

Step-By-Step Instructions

Alright, let’s get baking (or cooking on the stovetop!).

1. In a large mixing bowl, combine the whole wheat flour, semolina, and ghee/oil. Get your hands in there and rub the fat into the flour until it resembles breadcrumbs.
2. Create a well in the center and add the salt, carom seeds, baking powder, and a little more oil. Mix everything thoroughly.
3. Now, gradually add water, a little at a time, and knead into a semi-stiff dough. It shouldn’t be too sticky or too dry.
4. Divide the dough into 7-8 equal portions. Flatten each portion slightly, apply a little ghee/oil, fold it over 5-6 times (like folding a letter!), and shape it into a smooth ball.
5. Make a small indentation in each ball using your thumb. This helps them cook evenly.
6. Bring 6 cups of water to a boil with the turmeric powder. Gently add the dough balls and cook for 10-12 minutes, or until they float to the surface.
7. Drain the Bati and let them dry for a bit. While they’re drying, preheat your oven to 175°C (350°F) or get your stovetop setup ready with salt.
8. Bake in the oven for 25-30 minutes, or cook on the stovetop for 10-12 minutes per side, until golden brown and slightly puffed up.
9. Gently crack the baked Bati with a clean kitchen towel (this gives them that lovely rustic texture!) and soak them generously in melted ghee before serving. Seriously, don’t skimp on the ghee!

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the Bati tough.
• The water temperature matters: Use lukewarm water for kneading – it helps the dough come together nicely.
• Stovetop cooking: If using the stovetop, ensure the salt is heated well before placing the Bati on it. This prevents sticking and gives a nice char.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with oil throughout the recipe.
• Gluten-Free Adaptation: Experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca flour can work well, but you might need to adjust the water quantity.
• Spice Level: If you love a bit of a kick, add a pinch of red chili powder to the dough. My friend, Priya, always adds a little!
• Regional Variations: Bati is particularly famous in Rajasthan, where it’s often served with Dal Baati Churma. But you’ll find variations in other regions too, with different spice levels and cooking methods.

Serving Suggestions

Traditionally, Bati is served with dal (lentil soup) and churma (a sweet, crumbled wheat dessert). But honestly, it’s delicious with just about anything! Try it with:

• A simple vegetable curry
• Yogurt and pickle
• A side of raita (yogurt dip)

Storage Instructions

Leftover Bati can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven or on the stovetop before serving. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What is Bati traditionally served with? Dal Baati Churma is the classic combination!
• Can I make Bati dough ahead of time? Yes, you can! Prepare the dough and store it in the fridge for up to 24 hours.
• What is the purpose of adding Ajwain to the dough? Ajwain aids digestion and adds a lovely flavour.
• How do I know if the Bati is cooked through? They should be golden brown, slightly puffed up, and sound hollow when tapped.
• Can I make Bati in an Air Fryer? Absolutely! Air fry at 180°C (350°F) for about 15-20 minutes, flipping halfway through.

Enjoy making (and eating!) these delicious Bati. Let me know how they turn out in the comments below!