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Make Bati without oven/Tandoor

4.28 from 50 votes
Total: 40 minutes
Serves 10 BAATIS

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

4.28 from 50 votes
Wheat dough balls are cooked over gas/stove without oven.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 10 BAATIS



  • Heat a heavy bottomed pan.
    Making bati without oven
  • Place a strainer inside it. Grease the strainer with oil.
    Making bati without oven
  • Arrange baatis on the strainer...
    Bati without oven - step 1
  • Cover the lid and maintain the heat at medium low flame.
    Bati without oven - step2
  • After 15 minutes open the lid and turn the baatis using a spoon or fork.
    Making bati without oven step3
  • Keep turning after every 10 minutes.
    Making bati without oven step4
  • After 30 - 35 minutes baatis will brown up and you will notice cracks all over the baatis.
    Making bati without oven step5
  • 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
  • Drizzle ghee over it and
    Baati ready to serve
  • Enjoy with dal.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Main Course
Cuisine: Indian

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  1. Shamala Pinto says:

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

  2. 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!

  3. 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 🙂