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Authentic Rajasthani Baati (Rustic Bread Balls) – vegetarian recipe
Stav Kogan

Authentic Rajasthani Baati (Rustic Bread Balls)

Transport your kitchen to the heart of Rajasthan with this recipe for Baati, the iconic rustic bread ball. This recipe gives you two paths to perfection—light and airy or satisfyingly firm—and multiple cooking methods to capture that authentic smoky flavor anywhere.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 30 bread ball
Calories: 75
Ingredients Method Nutrition

Ingredients
  

  • For Light & Fluffy Baati
  • 2.25 cups (295 g / 10.4 oz) sieved chapati flour OR 1 cup / 130 g (4.6 oz) whole wheat flour mixed with 1.25 cups / 150 g (5.3 oz) unbleached white flour
  • 0.25 tsp (1.3 ml) baking soda
  • 0.25 tsp (1.3 ml) baking powder
  • 0.33 cup (45 g / 1.59 oz) powdered buttermilk
  • 0.5 tsp (2.5 ml) smoked or herbed salt, optional
  • 1 tbsp (15 ml) sugar, optional
  • 0.33 cup (80 g / 2.82 oz) butter or ghee, softened
  • Approx. 0.67 cup / 160 ml warm water, as needed
  • For Dense & Firm Baati
  • 2.25 cups (295 g / 10.4 oz) sieved chapati flour OR 1 cup / 130 g (4.6 oz) whole wheat flour mixed with 1.25 cups / 150 g (5.3 oz) unbleached all-purpose flour
  • 0.5 tsp (2.5 ml) salt
  • 0.33 cup (80 g / 2.82 oz) butter or ghee, softened
  • Approx. 0.67 cup / 160 ml water or buttermilk, at room temperature, as needed
  • For an extra-crisp crust when oven-baking, uncover the baati for the last 15-20 minutes of cooking.
  • For the most authentic experience, gently crush the warm baati with your hand and pour a generous spoonful of melted ghee over it before adding the dal.
  • To check for doneness, tap a baati. It should sound hollow. You can also insert a toothpick into the center; it should come out clean.

Method
 

  1. In a large mixing bowl, whisk together your chosen dry (flour, leavening agents, salt, etc.)
  2. Add the softened butter or ghee.
  3. Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs.
  4. Gradually pour in the liquid (warm water for light baati; room temp water or buttermilk for dense baati), mixing until a firm, kneadable dough forms. Be careful not to add too much liquid.
  5. Turn the dough onto a clean surface and knead for 1-2 minutes until just smooth.
  6. Do not over-knead.
  7. Divide the dough into 30 equal portions and roll each into a smooth ball.
  8. Choose your baking method. For the oven, preheat to 300°F / 150°C.
  9. Place the baati in a greased cast-iron skillet or baking pan, cover, and bake for 1 to 1. 5 hours, or until golden and cooked through.
  10. To serve, gently press or break open the warm baati.
  11. Serve immediately with a generous drizzle of melted ghee and a side of hot dal.
  12. Don't over-knead the dough; a brief knead is all that's needed for the perfect rustic texture. Over-kneading can make them tough.

Nutrition

Calories: 75kcalCarbohydrates: 9gProtein: 1.5gFat: 3.5g

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