Authentic Rajasthani Bati Churma (Wholesome Chef Guide)

MaBapu Foods 🔥 Authentic Rajasthani Bati Churma (Wholesome Chef Guide) by Rajnish Saharan ↑ Swipe to start cooking Jump to section

Recipe Details Before you light the stove… ⏱️ 20 min Prep Time 🔥 45 min Cook Time 🍽️ 4 Servings MABAPU TM Vegetarian (Veg) Normal Diet

What you'll need Fresh from the market 250 gram 250g Whole Wheat Flour / Atta (अत्ता) 1 tablespoon 1 tbsp Pure Desi Cow Ghee (शुद्ध देसी घी) 0.25 teaspoon 1/4 tsp Rock Salt / Sendha Namak (सेंधा नमक) 2 tablespoon 2 tbsp Water (for binding) 250 gram 250g Whole Wheat Flour / Atta (अत्ता) 50 gram 50g Pure Desi Cow Ghee (शुद्ध देसी घी) 100 gram 100g Jaggery Powder / Gudeer Chini (गुड़ चीनी) 50 ml 50ml Whole Milk (दूध) +3 more in the full recipe ↗

MaBapu Foods Jump to a section Ingredients Instructions Nutrition Full recipe

01 Step Phase 1: Mise En Place & Dough Preparation In a mixing bowl, combine 250g of whole wheat flour and 1/4 tsp of rock salt. Drizzle 1 tbsp of pure ghee over the flour and rub it in with your fingertips until the mixture resembles coarse breadcrum...

02 Step Phase 1: Mise En Place & Dough Preparation Add water, one tablespoon at a time, to the flour mixture. Knead gently into a soft, smooth, and pliable dough. Do not knead aggressively; just enough to bind the crumbs. Cover the dough with a damp c...

03 Step Phase 2: Shaping & Roasting the Bati Divide the rested dough into 12 equal small balls (marbles). Place them on a flat plate or tray. Use the back of a spoon or a rolling pin to lightly flatten each ball into a small disc shape, about 1...

04 Step Phase 2: Shaping & Roasting the Bati Heat a heavy-bottomed tawa or skillet over low flame (dheemi aanch). Place the bati discs on the dry tawa. Roast them carefully, turning them frequently with a spatula or tongs, for approximately 10-1...

05 Step Phase 2: Shaping & Roasting the Bati Continue roasting until the bati are hard, light in weight, and have turned a deep golden-brown color. They should sound hollow when tapped. Remove from heat and let them cool completely on a wire rac...

06 Step Phase 3: Roasting the Churma Base In the same heavy-bottomed pan (or a clean one), add 50g of pure ghee and heat over medium-low flame (madhyam-aanch dheemi) until it melts and starts to bubble gently.

07 Step Phase 3: Roasting the Churma Base Add the slivered almonds and raisins. Sauté for 2 minutes until the almonds turn light golden and the raisins plump up slightly. Remove the nuts and raisins and set aside on a plate. Do not burn the a...

08 Step Phase 3: Roasting the Churma Base In the remaining ghee, add 250g of whole wheat flour. Stir continuously with a wooden spoon to prevent clumping. Roast the flour on low flame for 8-10 minutes until the raw flour smell disappears and...

Per Serving Nutrition Breakdown 1 plate (approximately 150g) 712.50 Calories per serving 16.80g Protein 112.00g Carbs 21.50g Fat Fiber 8.50g Sugar 38.00g Sodium 310.00mg Cholesterol 12.00mg

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