Recipe by: Rachna Kulshreshtha

Source: Family Recipe

Serves: 8 – 10



  • 3 cups whole wheat flour
  • 2 cups Makki ka atta (Maize flour)
  • 1 cup besan (chickpea/gram flour)
  • ½ cup semolina
  • 1 cup ghee, melted
  • 1 cup yoghurt
  • Salt, to taste


  • Preheat oven to 250°C. Combine all the ingredients in a large mixing bowl and knead well until a smooth dough is formed.
  • Roll into lemon sized balls and poke your finger in the ball to make an indent.
  • Fill a thick bottomed pot or pressure cooker with hot water with a bit of oil/ghee to avoid the dough balls from sticking. Add the dough balls to the pot and cook for about 20 mins.
  • Line a baking tray with greaseproof paper and add the boiled dough balls. Bake in oven for about 15 – 20 mins until golden brown on the outside and spongy on the inside.
  • Heat a pot with ghee and take the freshly baked batti from the oven to soak in the hot ghee for a minute. Scoop them out to serve.

Download PDF version here: indian-rajasthani-batti-rachna-k