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Makai Baati

Cuisine : Rajasthani

Course : Main Course, Snack, Indian Breads

Main Ingredients : Corn flour: 500gm, Wheat flour (coarse): 250 gm, Split Chickpeas flour: 125 gm, Baking soda: 1 teaspoon, Oil (for kneading): 4 - 5 tablespoon, Asafoetida: 1/4 teaspoon, Red-chilly powder: 1 tablespoon, Salt: as per taste, Ghee: 500 mg

Makai Baati


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Cooking Time : 45 - 60 minutes

Servings : 10 - 12 pieces

Pre-properation : Not Needed

Level of Cooking : Medium

Cooking Time : 45 - 60 minutes

Servings : 10 - 12 pieces

Pre-properation : Not Needed

Level of Cooking : Medium

Ingredients : (View as Check-list)

Makai Baati : Ingredients List:




Corn flour, Wheat flour (coarse), Split Chickpeas flour

Preparation Method :

Step 1: Mix corn flour, wheat flour and split chickpeas flour together.

Step 2: Add oil to it and mix well.

Step 3: Add baking soda, red-chilly powder, asafoetida and salt to it. Mix well.

Step 4: Knead a tight dough with luke-warm water.

Step 5: Roll balls of medium size from it. Press thumb in between the balls. (it is important for cooking batis evenly)

Step 6: Cook batis in cooker or oven on a low heat. Turn them intermittently to cook evenly on all sides.

Step 7: Cook till they turn light pink in colour.

Step 8: Heat ghee in a vessel.

Step 9: Soak batis in hot ghee for 15- 20 minutes. (If you eat less ghee soak batis in ghee for lesser time.)

Step 10: Remove from ghee and serve hot with dal.

Note : One can also use citric acid instead of baking soda, One can also add 1 tablespoon carom seeds.

Key Words: Makai Bati, Bati, Daal-Bati, Rajasthani, Rajasthani Bati, Rajasthani Daal-Bati

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