Tuesday, May 31, 2016

Marwari Bati/ Thetha

Bati, a hard bread made of wheat flour, is a popular accompaniment in the Rajasthan Region of India. The wheat flour is mashed with little bit of salt, ghee and water or milk. Subsequently turned into tennis ball sized round spheres, the mixture is put into a well heated oven. When the bati becomes golden brown in color, it is stuffed with ghee and served hot with dal and gatte ki subji. You may make different kinds of bati like stuffed potato bati, plain bati, stuffed green peas bati, stuffed paneer bati or stuffed gram flour bati. Essentially, the dough is same, but you get variations with different stuffings. In some parts of India, it is known as thetha. Enjoy!

Prep time: 5 minutes
Cooking time: 45 to 50 minutes
Serving: 4 (8 Batis)

  • 2 cups whole wheat flour
  • 8 tablespoons melted ghee
  • 1/2 teaspoon salt 
  • 1/2 cup warm water or milk (Approx.)
  • Ghee (to soak bati)

  1. Mix all the ingredients in a bowl. Knead well to make the dough stiff similar to bhakri dough. Divide it into 8 equal portions.
  2. Knead each portion well for a smooth finish and shape them into round balls.
  3. Preheat the oven to 350 degrees F.
  4. Arrange the batis over a cookie baking sheet about one inch apart and place the pan in the middle oven rack. Bake for about 25 minutes, turn them over and further bake until batis are golden brown.
  5. Break a bati from one side to make sure they have cooked through.
  6. Once complete, break all the batis and pour the ghee over the bati or soak the batis in ghee and served with bowl of hot dal.

Bati served with dal, Gata nu shak, Batata nu shak and various condiments.

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