The traditional Daal bati churma platter from Rajasthan is famous for the quantities of ghee that goes in the making of batis, the traditional Rajasthani bread. However, its not just the ghee that lends the flavour to the batis. Here is a recipe which innovates the traditional batis by using a stuffing and minimum amount of ghee. In this recipe I have used the stuffing of potatoes, peas and capsicum… you can make your own combinations. Serve these batis with green chutney and tomato ketchup for a wholesome tea time snack or with panchmel daal for an excellent brunch.
Wheat flour/Gehun ka atta 4 cups
Melted unsalted clarified butter/ghee 2 tsp
Salt 1 tsp
Ajwain/Bishop’s weed 1/2 tsp
Baking powder 3/4 tsp
Warm water to knead 1 & 1/4 to 1 & 1/2 cup
For the filling
Boiled potatoes 4 medium size
Capsicum/shimla mirch 1/2 cup
Peas 3/4 cup (steamed)
Coriander/cilantro chopped 2 tablespoon
Red chilli powder 1 tsp
Saunf/fennel seeds powder 2 tsp
Ajwain/bishop’s weed 1/2 tsp
Lemon juice out of 1 & 1/2 lemon
Salt 1 & 1/2 tsp
Ghee to coat bati as required
Coriander chutney & tomato sauce as required
For bati -Mix all the dry ingredients together . Add ghee & knead a hard dough using warm water for Bati.
Divide the dough into 14 parts. Roll out each part into small rounds/thick roti ( as shown) with help of rolling pin & board.
Bake the bati in a pre heated gas tandoor (in medium flame).Turn the bati upside down after 5 minutes & bake again for approx 5 minutes (till brown spots appear over the surface)
Heat the ghee ( approx 1 cup) in a pan. Gently drop the bati (one at a time) in the pan & allow to rest only for 10 seconds.Take out the bati & serve hot with green/coriander chutney and tomato sauce.
Makes 14 batis