Make Bati without oven/Tandoor

Make Bati without oven

I have been asked many times – How can we make bati without oven/ tandoor ? In my earlier recipe I have shown baati being cooked in the oven. Today let’s learn how baati can be cooked without oven. It’s very simple – the trick to a perfect baati is the heat. Gas mark should be on MEDIUM LOW to get the correct texture of baatis. MEDIUM LOW is in between the gas mark Medium and low. 

Use a heavy bottom pan for this and place a strainer/channi inside it. Greasing the strainer will prevent baatis sticking to it. Keep turning them occasionally after every 10 -15 minutes. If in the initial turn baatis are stuck to the strainer – don’t worry use a tong to hold the strainer and with the help of a fork gently apply force to the baatis to turn them over. Baatis will be cooked in 30 – 35 minutes. Enjoy them with dal and churma.

Make Bati without oven/Tandoor

Baatis are generously dipped in ghee and eaten with dal  and churma on the side. In Rajasthan along with the whole meal extra bowl of ghee is served to pour over dal baati mixture. Sounds too much… believe me it’s yummylicious. Pamper your taste buds for once, indulge in this rich delicacy of Rajasthan and then let’s head to the gym 🙂 

While you are here please check out other posts – Bati dal recipe, Learn how to eat baati, Churma recipe.

 Bati without oven

Make Bati without oven/Tandoor
Votes: 37
Rating: 4.27
You:
Rate this recipe!
Print Recipe
Wheat dough balls are cooked over gas/stove without oven.
Servings Prep Time
10 BAATIS 10 MINUTES
Cook Time
30-35 MINUTES
Servings Prep Time
10 BAATIS 10 MINUTES
Cook Time
30-35 MINUTES
Make Bati without oven/Tandoor
Votes: 37
Rating: 4.27
You:
Rate this recipe!
Print Recipe
Wheat dough balls are cooked over gas/stove without oven.
Servings Prep Time
10 BAATIS 10 MINUTES
Cook Time
30-35 MINUTES
Servings Prep Time
10 BAATIS 10 MINUTES
Cook Time
30-35 MINUTES
INGREDIENTS
  • 2-1/2 cup Wheat Flour (Atta)
  • 1/2 cup Oil/Ghee
  • 1/2 - 1 cup Water OR Milk or buttermilk (Approximately) (enough to knead a soft dough)
  • 1/4-1/2 teaspoon Red chili powder
  • 1/4-1/2 teaspoon Ajwain/ Carrom seeds
  • 1 teaspoon Coriander powder (sukha dhaniya)
  • Salt to taste
CHANGE SERVING SIZE: BAATIS
CHANGE UNITS:
METHOD
  1. Heat a heavy bottomed pan.
    Making bati without oven
  2. Place a strainer inside it. Grease the strainer with oil.
    Making bati without oven
  3. Arrange baatis on the strainer...
    Bati without oven - step 1
  4. Cover the lid and maintain the heat at medium low flame.
    Bati without oven - step2
  5. After 15 minutes open the lid and turn the baatis using a spoon or fork.
    Making bati without oven step3
  6. Keep turning after every 10 minutes.
    Making bati without oven step4
  7. After 30 - 35 minutes baatis will brown up and you will notice cracks all over the baatis.
    Making bati without oven step5
  8. To see if it's fully cooked - open up a baati and it will be all cooked inside. If the dough is still gooey on the inside it means baati is not cooked, return it to the pan and cook for another 10 minutes.
    Making bati without oven step6
  9. Drizzle ghee over it and
    Baati ready to serve
  10. Enjoy with dal.
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38 Responses

  1. Deepti Gupta says:

    A bundle thanks to you Ruchi…

    I Have been waiting for this recipe since long

  2. Kajol says:

    Thnx a lot.Since long i was searching for this recipe in which no oven is used.Today i’m very happy to get ur interesting way of making bati.Will try very soon n let to u kn.

  3. Na says:

    I prepared like this..It was awesome

  4. vinod says:

    I like the you make bati just one question if we keep any utensil in pan it could be crack the utensil.

    • Ruchi says:

      Since the batis are cooked on a low flame, nothing happens to the utensils. Use heavy bottomed pans and maintain the heat, you will be good.

  5. shweta says:

    WILL TRY TODAY

  6. Sharmi says:

    This wat I want, v happy now.

  7. Sshr.... says:

    Is there any need of water in pan????

  8. Piyush Shah says:

    Thanks Ruchi

  9. namrata dey says:

    thank u so much. as being a bengoli with this recipe of daal makhni u make my durga puja special… happy durga pujo ruchi. 🙂

    • RK says:

      Welcome to the blog Namrata! Glad you liked the recipe and thanks for your kind words and wishes. Happy Durga Puja to you and your family! 🙂

  10. Panna says:

    Very nice

  11. Malvi says:

    My bati came out so soft. Thanks Ruchi, never has a soft bati in oven. This method is good.

  12. honey says:

    yesterday i made these batis on gas……….. and these were supersoft and yummy… and my dinner was a big hit…. husband was happy as dal bati is his fav dish…. all thanks to u…..

    • RK says:

      You are welcome dear. So glad to hear that, you and your family liked the bati recipe. Thanks for trying it out and keep checking back for more. 🙂

  13. Deepa says:

    Very nice recipe ruchi…i made it today ..baatis were so soft and tasty..just loved the idea of making baatis on cooktop

  14. Shipra says:

    Tried these last night and were perfectly soft and very tasty. Made dal tadka along with it and both were great combinations. Never thought you could bake a dough ball on stove. Thanks Ruchi for taking the time out and explaining it so well. Your site is truly an inspiration for beginners like me!

    • RK says:

      Glad to hear that I inspire you! Thanks for sharing your experience with me and I am glad you liked the recipe. 🙂

  15. Mamta says:

    Superb recipe. Batis were very soft. Made them on gas and results were amazing. One thing I changed was substituted oil with ghee and batis were very soft. Thanks Ruchi. Your recipes are sooooo good and very helpful.

    • RK says:

      Thanks for your lovely feedback Mamta!Ghee must have made a difference in the texture of batis. Good choice, glad you liked the recipe!

  16. Debie Chatterjee says:

    Never heard of them but I always like to try new dishes from all over the world and your website inspire me. Prepared bati on stove and they were delicious. You are my real inspiration.

    • RK says:

      That so sweet of you Debbie!! I am happy that my recipes inspire you. Thanks for stopping by and sharing your experience with me 🙂

  17. maria says:

    Hey there, thanks for this recipe. Have a question, can I reduce the amount of oil? Do you need so much for the baatis to come out well or can I reduce and still get the great texture?

    • RK says:

      Thanks for stopping by Maria! It’s the oil that keep these baatis soft if cooked over the flame.This is the minimum oil that you can add to the baatis if cooking them over the stove. But if using convention oven to bake the baatis; add just 1 tablespoon oil.Baking in oven would take 20 minutes @ 400 degree F whereas baatis cooked over the flame/cooktop take around 30-35 minutes and they may dry out and become hard if there is not enough oil in the dough. Hope that helps!

  18. Shamala Pinto says:

    Bati w/o oven n Gas Tandur s best. Thanx.

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