Bati (bread)

Bati (bread)

Dal Bati served with ghee

Bati is a type of hard, unleavened bread popular in the Indian subcontinent, particularly in the Rajasthan, Madhya Pradesh, and Uttar Pradesh regions. It is a traditional dish that is often served with dal, a lentil-based curry, and is a staple in Rajasthani cuisine.

Preparation

Bati is made from whole wheat flour, which is kneaded into a dough with water, salt, and a small amount of ghee or oil. The dough is then divided into small balls, which are traditionally cooked over an open flame or in a tandoor, a type of clay oven. The cooking process gives bati its characteristic hard exterior and soft interior.

Serving

Dal Baati served in a traditional thali

Bati is typically served with dal, which is made from lentils such as toor dal or chana dal. The combination of dal and bati is known as Dal Bati, a popular dish in Rajasthani cuisine. The bati is often broken into pieces and mixed with dal, and it is commonly accompanied by churma, a sweet dish made from crushed bati, sugar, and ghee.

Cultural Significance

Bati holds a special place in the culinary traditions of Rajasthan. It is often prepared during festivals and special occasions, symbolizing the rich cultural heritage of the region. The dish is known for its simplicity and the use of basic ingredients, reflecting the resourcefulness of the people in the arid regions of Rajasthan.

Variations

There are several variations of bati, including stuffed bati, where the dough is filled with spiced mixtures of potatoes, peas, or paneer. Another variation is the "masala bati," which incorporates spices directly into the dough for added flavor.

Related pages

• Dal (Indian cuisine)
• Rajasthani cuisine
• Churma
• Tandoor

A complete meal of Dal Baati Churma

See also

• Chapati
• Naan
• Paratha