- Aata (Whole wheat flour) - 1 cup
- Besan (Chick Pea Flour) - 1/4 cup
- Sooji (Semolia) - 1 tbsp
- Ghee (Clarified Butter) - 1/2 cup (melted to mix in the dough)
- Saunf (Fennel Seeds) - 2 tsp crushed coarsely
- Ajwain (Carom Seeds) - 2 tsp crushed coarsely
- Salt - as per taste
- Ghee - 1/4 cup (to brush the baatis before putting them in oven and afterwards before eating)
- Knead firmly by mixing all the ingredients except for ghee that needs to be used to brush later (the last ingredient). Keep it aside.
- Heat your broiler on Lo.
- Pinch lemon sized balls out of the dough, make as smooth as a ball as you can and then press it in the middle with the thumb.
- Brush each baati liberally with ghee and place them on a sheet or pan in the oven on top rack to broil for about 20 minutes flipping them sometime after 10 minutes. Timing may vary depending on your oven. So, keep checking it after 15 minutes and increase or decrease the time.
- Once they are nice and golden brown, it means they are done
Serve the baatis hot. Before serving, brush the batai with ghee (traditionally, they are dipped in ghee not just brushed and then eaten), but these days we are more health conscious). Serve them with some nice dal. The baatis are broken in 3-4 pieces each (or more depending on the size of the baatis), dipped in dal and enjoyed.
Menu source: http://mharorajasthanrecipes.blogspot.in