Makai Baati is a round shape hard bread balls made up of Corn Flour & wheat flour with little bit of salt, dahi (yogurt) and water with well-heated traditional oven or in an earthen stove or in OTG nowadays. Baati is greased with ghee and served with Tea as snacks or in traditional way with daal and all.

Cooking Time: 60 minutes

Pre-Preparation Time: Not Needed

Level Of Cooking: Medium

Serving: 10 - 12 pieces

Ingredients:

	Corn Flour
	Wheat Flour (coarse)
	Split Chickpeas Flour

How To Cook:

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)

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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.

Click here for Dal Recipe

Kaywords: Makai Baati, Makke Ki Baati, Makai Ni Baati, Rajasthani Makai Bati, Corn Baati

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya