Ingredients
- Makka atta
- 2 cups (Makes approx. 10 medium sized batis)
- Buckwheat
(kuttu) atta - 1 cup
- Jowar atta
- 1.5 cup
- Tapioca
atta - 1/2 cup
- Baking soda
- 1/2 tsp
- Salt - 1/2
tsp
- Ajwain 1/2
tsp
- Ghee
Instruction
- Mix all
flours together, keep adding ghee to make it crumbly.
- Slowly add
warm water and keep kneading to make a tight dough.
- Put water
to boil in a big pot
- Take one
fistful at a time, and knead with some ghee to make the batis
- Preheat
oven to 250 degC
- Drop in
boiling water until they start floating a bit / look fluffy
- Bake in
oven at 250 degC for 20 min
- Transfer to
a pot/bhagona vessel, with a small bowl containing a fuming coal piece. Let it
rest for 10 min.
- One by one, dip batis in a bowl with melted ghee, press slightly to crack open so ghee soaks a little in the core as well.
Enjoy with hot 5 mel dal and gatte ki sabzi!
Recipe courtesy : Dr. Anisha Goel
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