Rajasthani Masala Makkai Bati

Masala Makkai atta baati step by step instructions:

Rajasthan is famous for dal bati. I know many of you must have had whole wheat dal baati at least once. But have you ever tried masala bati made out of makkai atta? If not, then you must try it at least once. You will start loving batis even more.

Papad khar is an important ingredient of makkai bati just like it is important for making papad. Adding papad khar makes the bati flaky.

You can check my dal bati and sweet corn masala bati.

Let us start cooking!!!

Ingredients:
Makkai Atta (Maize flour): 2 cups
Red chili powder: 1 tbsp
Papad Khar: 1 tbsp
Water: 1 ¾ cup
Cumin seeds: ½ tbp
Carom seeds (ajwain): 1 tbsp
Asafetida: 2 pinches
Salt as per taste
Cooking Oil as required

Method:
1. In a big plate mix together makkai atta, asafetida, salt, papad khar, cumin seeds, and ajwain.

2. Add water and knead semi-soft dough. Cover it and keep aside for half hour.
3. Divide the dough into 8 equal parts.
4. Make smooth balls and flatten them. Press a little bit in the center.

5. In a big kadai boil water. Put the prepared batis into the water and let them boil on medium flame for about 10-12 minutes stirring occasionally.

6. Take them out on a plate.

7. Heat bati oven or tandoor.
8. Keep the batis inside the oven and cover the oven.
9. Let the batis cook for 40-42 minutes on medium to high flame. Check the batis during cooking and flip them when cooked from one side.
10. Take out the batis. Break the batis slightly from the center.

11. Put oil in the batis.
12. Perfect “Rajasthani Masala Bati” is ready.
13. Serve hot with oil, curd, green chutney.

Tips:
1. Do not overcook the batis in water. The bati will not be flaky.
2. If the batis are cooked on low flame, the outer crust of batis will be soft and not crisp.
3. While cooking the batis in water make sure you stir properly as they tend to stick to the kadai base.

See you soon with a new recipe till then Happy Cooking!!!