Baati

Baati

Baati
Type	Bread
Place of origin	Rajasthan (India)
Region or state	Rajasthan, Khargone, Madhya Pradesh
Main ingredients	Ghee, clarified butter, Flour, Water
Variations	Litti(cuisine) in Bangalore
Cookbook: Baati  Media: Baati

Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in most of areas of Rajasthan,^[1] and in some parts of Madhya Pradesh and Gujarat. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is always eaten with dal, hence dal baati. Baati is also closely related to litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti potato, tomato and roasted aubergine).

Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney.

Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with gheeclarified butter and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal.

Dal-baati-churma

Dal Baati

Dal-baati-churma is a complete dish. Dal Baati is a popular Rajasthani dish consisting of mainly Uradh Dal (50% Uradh and rest Chana and Moong) and Baati i.e. small wheat bread balls. Baati is dipped in pure ghee and served hot in a traditional earthen pot. Dal is served in a small bucket shaped vessel with a red chilli tadka on top, spicy garlic chutney, or with besan (gram flour).^[2] It is traditionally prepared by coarsely mashing baati and pouring ghee on top of it. It is commonly served at all festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan.

Churma is basically a sweet side dish, eaten with daal-baati and is made sweet by adding sugar or jaggery to it. To make it tastier and healthier, ghee is added to it . Additional ingredients to it could be dry fruits like Cashew, Pistachio, Almonds or Raisins.

Daal Baati Thali

Dal Bati Thali

Rajasthani thali is incomplete without bati. Bati is also served with besan gatte, boondi rayta. Garlic chutney, papad, kadhi and mango pickle.

In Madhya Pradesh, you will see Dall-Baati being served with other dishes as well for example, Bharrta (Cooked on direct flames and mashed with raw spices) or fried potatoes. Kadhi (cooked with Besan (gram flour) and butter milk) is also eaten with Daal-Baati as it adds the liquid element in the whole combination. Baati, as made up of different kinds of flours, makes you thirsty. To maintain the water content in the whole combination Kadhi is also eaten with Daal-Baati.

Gatte ki Sabzi, made up of Besan (gram flour) and spices, is also eaten in western Madhya Pradesh and Rajasthan. It is little bit spicier so added the element of spices to the whole thali.

Mango Pickle and Green Chutney ( made with coriander, lemon, tomatoes, rock salt, cumin seeds and sea salt) are integral part of the thali. In western Madhya Pradesh towards Malwa, sweet rice is also cooked and served in the Thali. The rice is cooked with saffron, sugar and cloves.

See also

• List of Indian breads

References

Wikimedia Commons has media related to Baati.

Wikibooks Cookbook has a recipe/module on Baati

Indian dishes by region
North	Aloo gobi Baati Baingan bartha Barfi (Kaju barfi / Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dum Aloo Dal makhani Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai Kadai chicken Kadhi Kahwah Keema Kulcha Korma Kulfi Laal maans Mattar paneer Makki di roti Mirchi Bada Mutton curry Murgh Musallam Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali roti Sai bhaji Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter Amritsari Papar Warian
South	Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chicken Chettinad Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Kuzhambu Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sakinalu Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada
West	Akuri Basundi Bhakri Bhelpuri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Handvo Kadboli Khatkhate Khandvi Khichdi Kombdi vade Kuswar Misal Misal Pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Thalipeeth Vada pav Veg Kolhapuri Vindaloo Xacuti
East	Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Prawn malai curry Rasabali Rasgulla Ras malai Sandesh Santula Sorshe Ilish
Miscellaneous	Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum Paratha Puri Qeema Roti Sindhi biryani Samosa Shankarpali Sabzi Zarda Puri Bhaji
Indian diaspora	Chicken tikka masala Fish head curry Indian Chinese cuisine Phall Nasi kandar Pasembur Roti canai
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Flatbreads
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