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Type Bread
Place of origin India
Region or state Rajasthan, Uttar Pradesh, Madhya Pradesh
Main ingredients Ghee, Flour, Water
Variations Litti in Purvanchal region of Uttar Pradesh and Western Bihar, and Bakla in rest of UP
Cookbook:Baati  Baati

Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in the desert areas of Rajasthan,[1] and in Uttar Pradesh and Madhya Pradesh. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is always eaten with dal, hence dal baati. Baati is also closely related to litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti can be enjoyed with chokha (a spice-seasoned mash of 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.


Baati being cooked over coal for dal baati, Pushkar Camel Fair.

Dal-baati-churma is a complete dish. It is traditionally prepared by coarsely mashing baati and pouring ghee on top of it. It is served with dal (lentils) and spicy garlic chutney, or with besan (gram flour). It is commonly served at all festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan.

See also[edit]


  1. ^ Rajasthani Cookbook by Tarla Dala, p. 102

External links[edit]