How To Make

Rajasthani Baati

With Khapli Wheat? A Step-By-Step Guide

Baati is one component of the Rajasthani dish dal baati. Baati are a type of dense, baked (or fried) dough balls, with a crisp exterior and soft interior. When served, they are usually broken apart, generously dipped in hot ghee, and then eaten with the spicy dal. In many cases, the meal is only complete with a serving of churma. Churma is made by coarsely crushing baked baatis and mixing them with jaggery or sugar and ghee. Nuts may also be added in some cases. 

Khapli wheat flour is a nutritious addition to any Indian kitchen year-round. It can be used to make everyday dishes, seasonal favourites, and even regional delights like the baati. Khapli usually adds a nutty flavour and rustic texture to dishes, and for someone new to the flour, it can feel unfamiliar on the palate. But since a baati is naturally rustic and nutty, it’s one of the more favourable dishes to try with Khapli wheat.

If you’re thinking of making khapli wheat flour baati at home, then here’s the ingredient list. It includes staple and limited ingredients, but quality is of utmost importance because khapli behaves slightly differently from regular wheat flour when it comes to moisture absorption. 

• Aashirvaad Chakki Khapli Atta: 2 cups

• Ghee: 3-4 tbsp

• Salt: ½ tsp

• Baking soda: a pinch

• Warm water: as needed

Add the Khapli flour, salt, and baking soda to a mixing bowl. Now, pour in the ghee and mix until the flour feels crumbly. The ghee here coats the flour with fat, helping create the signature crumbly texture that baati is known for. Since khapli wheat develops a slightly less elastic dough than modern bread wheats, this becomes even more important. To check, take a handful of flour in your fist and release it gently; it should hold its shape and not immediately scatter. Now, slowly add warm water and knead into a firm, stiff dough. It should be stiffer than a roti dough. Cover and let it rest for 15-20 minutes.

Divide the dough into equal, lemon-sized portions. Roll each portion between your palms into smooth, crack-free balls. Gently press the centre of each ball with your thumb to make an indent. You can also mark an X on the balls. This helps the baati bake evenly inside and yield a crispy, “khasta” exterior. Small surface cracks during baking are completely normal and often indicate the baati has developed its signature crisp exterior. 

When cooking with khapli atta, baking needs even more precision than usual – too high and the baati will burn, too low and it will not cook on the inside. Preheat your oven to 180 C. Place the balls on a baking tray and bake for 25-35 minutes until they are golden brown and crisp on the outside. The baati crisps up after being removed from the oven. For a more traditional smoky flavour, you can optionally finish the baatis over an open flame for 1–2 minutes, turning frequently. 

The baati is served with dal, but not just any dal. It’s the Panchmel Dal, made from a mix of five (panch) different lentils. "Panch" means five, and "mel" means mix. The five dals used are: Chana Dal (Bengal Gram), Moong Dal (Yellow or Green Gram), Urad Dal (Black Gram), Toor Dal or Arhar Dal (Yellow Pigeon Peas), and Masoor Dal (Red Lentil). The lentils are boiled, then tempered with spices like cumin, asafoetida (hing), ginger, garlic, and red chilli to offer a savoury contrast to the baatis. 

You can make khapli baatis in advance and store them. For short-term storage of 2-3 days, you can keep the baked baatis in an airtight container at room temperature. If you want to store them for 4-5 days, refrigerate them. When consuming, reheat the baati in an oven or air fryer until heated through. For the best texture and flavour, dip the hot, reheated baatis in melted ghee just before serving.

Using khapli to make baati is an effective way to introduce better nutrition into your meals without compromising on taste or relying on complicated cooking techniques. Because of the similarity in flavour, the khapli wheat baati is an excellent substitute, especially for picky eaters or those who are highly sensitive to flavour changes. Just be careful not to over-knead the dough or skip the ghee (before and after baking), and enjoy this meal!