Bati (bread)

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Baati

Baati
Type	Bread
Place of origin	Rajasthan, India
Region or state	Rajasthan, Khargone, Madhya Pradesh
Main ingredients	Ghee, clarified butter, Flour, Water
Variations	Litti (cuisine) in Bihar
Media: Baati

Baati is a hard, unleavened bread cooked in most areas of Rajasthan,^[1] and in some parts of Madhya Pradesh^[2] and Gujarat states of India. It is prized for its long shelf life and high nutritional content,^[3] and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine.

Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney.

Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal.