How to Prepare Award-winning Rajasthani Bati
Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Award-winning Rajasthani Bati. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Rajasthani Bati, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rajasthani Bati delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rajasthani Bati is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rajasthani Bati estimated approx 40 minutes.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Rajasthani Bati using 6 ingredients and 8 steps. Here is how you can achieve it.
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Rajasthani Bati.. A traditional recipe made from wheat flour and ghee, paired well with panchmel dal and churma.
Ingredients and spices that need to be Get to make Rajasthani Bati:
- 3 cups wheat flour
- 1/2 tsp carom seeds
- 1/2 tsp fennel seeds
- to taste Salt
- 3/4 cup clarified butter
- as needed Warm water to knead the stiff dough
Instructions to make Rajasthani Bati
- Firstly, take wheat flour, salt, carom seeds, fennel seeds and 1/4 cup clarified butter in a mixing bowl.
- Mix and crumble the dough well.
- Now add in the warm water in batches and knead a stiff dough.
- Let it rest for 10 minutes.
- Meanwhile, preheat the bati oven or gas tandoor on low medium flame for 5 minutes.
- Now take small portions of the dough and make small sized balls.
Place the dough balls on tandoor tray. Cover the oven and roast the dough ball on low medium flame till crisp, crusty and brown.
- Break the roasted baatis slightly and dip in the clarified butter.
- Serve hot with panchmel dal.
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