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Bati is a round, firm wheat bread known in Rajasthan, Bihar, and parts of Uttar Pradesh. It’s usually made for meals like dal bati churma or baati chokha. Traditionally, bati is cooked on firewood or coal, but not everyone has that setup at home. In modern kitchens, Usha's OTG offers a convenient alternative. With even heat and temperature control, it gives you perfectly cooked bati with less mess. You don’t need much oil, and there’s no smoke. You just place the batis on a tray and let the OTG do its work. From plain to spicy or stuffed versions, you can try many types in this appliance.
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Classic Plain Bati
Plain bati is the most basic version, which is perfect for beginners. All you need is whole wheat flour, ghee, salt, and a little baking soda. Mix everything and knead a stiff dough using warm water. Make lemon-sized balls and flatten slightly. Preheat your Usha’s OTG to 200°C and place the batis on a baking tray. Bake for 20–25 minutes, flipping once halfway. Once golden, dip each in ghee or brush ghee on top. This bati is firm outside, soft inside, and best enjoyed with dal. You can also eat it with garlic chutney or plain curd on the side for a simple meal.
Masala Bati
Masala bati adds a nice twist with spices. In your flour, add ajwain, crushed black pepper, a bit of turmeric, red chilli powder, and some roasted jeera. Use ghee to bind and warm water to knead. The dough will be similar to plain bati, just with a spiced kick. Shape them like regular batis and bake in a preheated OTG at 200°C for 20–25 minutes, turning once. These come out golden and smell amazing. Serve them hot with dal, chutney, or even with some pickle. They’re slightly spicy and great for days when you want more flavour in your meal.
Image Credits: Wikimedia Commons
Stuffed Bati
Stuffed bati is richer and makes the meal more filling. First, make the outer dough like plain bati. For stuffing, mix mashed potatoes, boiled peas, chopped onions, green chillies, coriander, and dry spices like amchur, jeera, and garam masala. Stuff a spoonful into the dough ball and seal properly. Shape gently and place on a greased tray. Bake in the Usha’s OTG at 200°C for about 25 minutes or until the top turns brown. Brush ghee on top once done. This bati is great for special occasions and goes well with dal or raita. You can also serve it with chutney.
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Bafla Bati
Bafla bati is softer and slightly different. First, boil the shaped dough balls in water for about 10–12 minutes. Let them dry and cool a bit. Then bake in a preheated OTG at 200°C for 15–20 minutes until golden. Because of the boiling step, these batis are soft inside but still crisp on the top. Bafla batis soak up ghee nicely. Dip them straight into melted ghee before serving. In Madhya Pradesh, bafla bati is often served with thick dal, salad, and a small bowl of chutney. It’s filling, comforting, and a favourite in many households.
Image Credits: Wikimedia Commons
Dal Bati Churma
This Rajasthani dish brings everything together on one plate. First, make plain or masala batis in your Usha OTG. For the dal, mix arhar, chana, and moong dals, and cook them with garlic, onions, tomatoes, and a few simple spices. To make churma, crush some leftover batis and mix them with melted ghee, sugar, and cardamom. Some people also lightly fry the crushed bati pieces before adding sugar for a bit of crunch. Serve all three together: dal, bati dipped in ghee, and a spoonful of sweet churma on the side.
