Air fryer recipe · Mains · Rajasthan
Rajasthani Ghee Baati
Hard-crusted wheat baati dunked in ghee, the heart of Rajasthan's dal baati meal and a favourite for family feasts in the festive season. Baati is baked in the original, so the air fryer is an honest fit.
- 60 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
- RajasthanState
Part of the Diwali across India collection
Nutrition per serving
- 760kcal
- 27.4 gprotein
- 108.2 gcarbs
- 26.6 gfat
- 17.5 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour (atta), coarse if possible2 cups
- Fine semolina (sooji)1/4 cup
- Ghee1/4 cup + 3 tbsp for dipping
- Ajwain (carom seeds)1/2 tsp
- Baking sodaa pinch
- Yogurt2 tbsp
- Salt1 tsp
- Panchmel dal, to serve2 cups cooked
Method
Rub in the ghee
Mix the atta, sooji, ajwain, baking soda and salt. Add 1/4 cup ghee and rub it in well until the flour holds when pressed. This ghee is what keeps the inside of the baati soft and crumbly.
Knead a stiff dough
Add the yogurt and knead with a little water into a stiff dough, firmer than chapati dough. Rest it covered for 15 minutes.
Shape the baati
Divide into 8 portions and roll each into a smooth ball, then press it slightly flat. Press your thumb into the centre to make a small dent, which helps the middle cook through.
Get the dal ready
Keep your panchmel dal hot on the stove, as baati is best eaten straight from the heat. Warm 3 tbsp ghee in a small bowl.
Air-fry until hard
Air-fry the baati at 180°C for 25 min, turning them every 8 minutes, until golden brown all over and hollow-sounding when tapped. Break one open: the centre should look dry and flaky, not doughy. Press each hot baati lightly to crack it, dip it in warm ghee and serve with the dal.
