Baati is a hard, unleavened bread cooked in desert areas of Rajasthan, Malwa and Gujarat in North India. It is prized there for its exceptionally long life and high energy content, as well as the minimal quantity of water required in its preparation. It is always eaten with dal.

They are prepared with dough of wheat flour that is a bit thick and crusted (unlike chapati). You make hard balls of them. Now for bafla, you have to boil them into the water for half an hour or so...and then you bake them on the cakes made of cow-dung

(well, sounds a bit eeeeee...but that is the original way of doing that) or in the oven. The batis can have various kinds of fillings, including onion, pea, sattu, etc.

To make bati, you don't boil them. You just make balls of them and bake them either in oven or on cow-dung cakes.

Bafla and bati are always eaten with hot dal with loads of pure ghee and chatni. They are a must preparation when folks out there go out for picnic and prepare food at the spot.

Add with besan ka laddu, this combination makes a perfect sumptuous mouth-watering meal that one cannot forget.

Recipe
A bati with pea stuffing can be made by the following recipe: Peas: 250 gm Wheat flour: 500 gm Ghee: 350 gm Salt, Red Chilly, Cumin, Coriander, Ginger paste, Indian Spices to taste

For the stuffing, mash the pea seeds. Heat some ghee in a frying pan, and put the Ginger paste, some cumin and other spices to taste. Now add the peas, followed by sale, red chilly, coriander, etc. Fry for 4-5 minutes and then leave aside.

Now for the Bati, melt the ghee and then use the ghee and water to prepare a stiff dough of the wheat flour. Make balls of radius about 1.5 to 2 cm, then stuff them with the stuffing prepared above. Either you can deep fry them in ghee, roast them on the stove or bake them in the oven. Either way, the outer covering of the bati should be golden brown and care should be taken while preparing so that the entire bati is cooked. The batis are then served hot dipped in ghee and along with dal and churma