Prep Time: 20 Minutes
Cook Time: 20 Minutes
- Wheat Flour (Aata): 1 cup
- Gram Flour (Besan): ¼ Cup
- Rava (Sooji / Semolina): ¼ Cup
- Ghee: 2 tablespoons
- Milk cream: 2 tablespoons
- Milk: ½ Cup
- Salt: 1 teaspoon or to taste
- Mangrela seeds (kalonji / kala jeera): 1 teaspoon
- Baking powder: ½ Teaspoon
- Water: as required
- Oil: for deep or baking
- Mix wheat flour, gram flour, rava, salt, baking powder and kalonji well.
- Add melted ghee, mix well.
- Add fresh milk cream, mix well.
- Using milk and water (if required) knead a stiff dough.
- Cover the dough with a wet cloth and keep aside for 10 minutes.
- Knead the dough again using 1 teaspoon oil /ghee and divide it into 10 equal portions. Roll each portion into a smooth ball.
Now, there are many ways to cook the batis:
- Boil 7-8 cup water in a pan. One the water starts boiling add the balls in the boiling water and let it boil for 10 minutes in high flame. Drain the water completely and take out the balls on flat surface. Press each ball using a heavy flat bottom container to flatten them. Let it cool for 10-15 minutes. Now deep fry them in medium heat until golden brown and crispy. This is the authentic way.
- You may flatten the balls by pressing with your both hand palms and deep fry them in medium heat until golden brown and crispy.
- Preheat the oven to 350-degree F or 180-degree C. Line the flatten balls on a baking tray. Grease both sides of each bati with oil / butter /ghee. Bake them for 10 minutes. Take out and flip the side. Bake for another 10 minutes.
- While serving, heat 1 cup ghee in small pan. Add the batis and stir them all until all batis are well coated with ghee. Turn off the heat and serve bati with Tadka Dal and Mashed Potatoes.
- Watch the Youtube Video: https://www.youtube.com/watch?v=EazC4xcjlVE