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.
Baatis are generously dipped in ghee and eaten with dal and churmaon 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 🙂
1/2 - 1cupWater OR Milk or buttermilk (Approximately)(enough to knead a soft dough)
1/4-1/2teaspoonRed chili powder
1/4-1/2teaspoonAjwain/ Carrom seeds
1teaspoonCoriander powder (sukha dhaniya)
CHANGE SERVING SIZE: BAATIS
Heat a heavy bottomed pan.
Place a strainer inside it. Grease the strainer with oil.
Arrange baatis on the strainer...
Cover the lid and maintain the heat at medium low flame.
After 15 minutes open the lid and turn the baatis using a spoon or fork.
Keep turning after every 10 minutes.
After 30 - 35 minutes baatis will brown up and you will notice cracks all over the baatis.
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.