Makkai ki Bati Rajasthani Recipe Sanjeev Kapoor Khazana

For those who love batis and corn. These crunchy soft balls are an interesting version of the plain wheat batis we know.

MAKKAI KI BATI

Ingredients

1 cups maize flour (makkai ka atta)
cup whole wheat flour (gehun ka atta)
tsp baking powder
Salt to taste
cup melted ghee + for drizzling + to serve
tsp carom seeds (ajwain)
Ready-made dal to serve

Method

1. Take maize flour in a large bowl, add whole wheat flour, baking powder, salt, and melted ghee and rub between your fingers till the mixture resembles breadcrumbs. Gradually add cup warm water and knead to a semi soft dough. Cover with a damp muslin cloth and set aside for 15-20 minutes.
2. Preheat the oven at 180C.
3. Take small portion of the dough and shape each portion into a ball. Flatten it, make a small cavity in the centre with the help of your finger. These are the batis.
4. Arrange the batis on a baking tray. Bake in the preheated oven for 12-15 minutes.
5. Bring the baking tray out of the oven and drizzle some melted ghee over the batis while they are hot.
6. Arrange the batis on a serving plate, drizzle some ghee and serve hot with dal and ghee.

Note When rubbing the flour mixture with your fingers, once it resembles breadcrumbs and forms a ball, it means it is ready.

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