Baati
Baati
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| Type | Bread |
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| Place of origin | Rajasthan (India) |
| Region or state | Rajasthan, Khargone, Madhya Pradesh |
| Main ingredients | Ghee, clarified butter, Flour, Water |
| Variations | Litti(cuisine) in Bangalore |
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Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in most of areas of Rajasthan, 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 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). 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.
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