Where it comes from
Baati was baked in the desert sand and hot coals by Rajput armies on the move — it kept for days without spoiling. The panchmel dal and sweet churma turned a soldier's ration into a feast.
Method
- 1
Make the baati dough
12:00Rub 80 g ghee into flour, semolina and carom until it clumps when squeezed. Bind stiff with water.
- 2
Bake
40:00Shape into balls, thumbprint the centre, and bake at 200°C until cracked and deep golden.
- 3
Cook the panchmel dal
30:00Pressure cook the five dals, then temper with cumin, hing, chilli and tomato.
- 4
Make churma
15:00Crush a few baatis coarsely, fry the crumb in ghee, and mix with jaggery and cardamom.
- 5
Serve
03:00Dunk hot baati in melted ghee, break over the dal, churma on the side.
Cook's notes
- Crack the baati open before dipping so the ghee gets inside.
- A crumbly, sandy dough gives the right texture — do not knead it smooth.
