Khapli wheat bati-churma is known for its rich, melt-in-the-mouth texture and warm, nutty flavour that comes from slow-roasted bati and generous ghee. The coarse, crumbly consistency blends beautifully with the sweetness of jaggery, creating a dessert that feels indulgent. Made using Aashirvaad Chakki Khapli Atta, this dish also carries the goodness of an ancient grain. Khapli, or emmer wheat, is one of the earliest cultivated grains in India and is now making a comeback due to its nutritional value. It is rich in protein and fibre, has a low glycemic index, and contains less gluten compared to regular wheat, making it a thoughtful choice for those looking for a balanced sweet treat.
To make this dish, a firm dough is first prepared and shaped into small batis, which are then baked until crisp and golden. Once cooled, they are crushed into a coarse mixture and combined with ghee, jaggery, and cardamom to create a flavourful blend. This easy bati-churma recipe follows simple steps and uses basic ingredients, yet delivers a traditional taste that feels both authentic and satisfying.
Khapli wheat bati-churma is usually served warm with a generous drizzle of ghee on top. It is often enjoyed during festivals, family gatherings, or as part of a traditional meal. The combination of wholesome khapli atta and simple ingredients makes it suitable for both special occasions and everyday indulgence.
Take Aashirvaad Chakki Khapli Atta in a large mixing bowl. Add 2–3 tablespoons of melted ghee and mix it well using your fingers until the mixture feels crumbly. Slowly add water or milk in small quantities and knead into a stiff dough. Make sure the dough is firm and not too soft, as this helps the bati hold its shape while roasting.
Description - Step 2
Shape the Bati
Divide the dough into small portions and shape them into thick rounds or balls. Gently flatten them slightly so they cook evenly from the inside.
Description - Step 3
Roast the Bati
Preheat the oven to 180°C. Place the shaped batis on a baking tray lined with parchment paper, leaving a little space between each piece. Bake for 20–25 minutes, flipping them halfway through to ensure even browning on all sides. The outer layer should feel firm and slightly crunchy.
Description - Step 4
Crush the bati
Allow the roasted bati to cool completely. Once cooled, break them into smaller pieces. Grind them coarsely in a mixer or crush them using a mortar and pestle. The texture should be slightly grainy, not too fine.
Description - Step 5
Mix and sweeten the churma
Take the crushed bati mixture in a bowl. Add powdered jaggery or sugar, remaining ghee, and cardamom powder. Mix everything thoroughly so the sweetness and ghee coat the mixture evenly.
Description - Step 6
Garnish and Serve
Add chopped dry fruits and mix gently. Serve the churma warm with an extra drizzle of ghee on top for enhanced flavour and richness.
Step 1
Prepare the Dough
10 Minutes
Step 2
Shape the Bati
5 Minutes
Step 3
Roast the Bati
20-25 Minutes
Step 4
Crush the bati
5 Minutes
Step 5
Mix and sweeten the churma
3 Minutes
Step 6
Garnish and Serve
2 Minutes
FAQs
Khapli wheat bati churma is a classic sweet dish where baked or roasted wheat batis are crushed and blended with ghee, sweetener, and spices to create a flavourful, grainy dessert.
Khapli wheat is often considered a better option due to its higher fibre and protein content, lower gluten levels, and low glycemic index, making it easier to digest and more suitable for balanced diets.
Yes, you can easily prepare this easy bati churma recipe on a tawa by roasting the batis on low heat until they turn crisp and evenly cooked.
Keep the churma in an airtight container in a cool and dry place for up to 2–3 days, so it remains fresh, flavourful, and maintains its crumbly texture.
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