Makkai ki Bati | मकई की बाटी | Rajasthani Recipe | Sanjeev Kapoor Khazana

For those who enjoy batis and corn. These crispy soft balls are an intriguing variation of the plain wheat batis we know.



1 1/2 cups maize flour (makkai ka atta).
1/2 cup entire wheat flour (gehun ka atta).
1/4 tsp baking powder.
Salt to taste.
1/3 cup melted ghee + for drizzling + to serve.
1/4 tsp carom seeds (ajwain).
Ready-made dal to serve.


1. Take maize flour in a big bowl, include whole wheat flour, baking powder, salt, and melted ghee and rub between your fingers till the mixture resembles breadcrumbs. Gradually add 1/2 cup warm water and knead to a semi soft dough. Cover with a damp muslin fabric and set aside for 15-20 minutes.
2. Pre-heat the oven at 180 ° C.
3. Take little portion of the dough and shape each part into a ball. Flatten it, make a small cavity in the centre with the aid 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. Set up the batis on a serving plate, sprinkle some ghee and serve hot with dal and ghee.

Keep in mind– When rubbing the flour mix with your fingers, as soon as it resembles breadcrumbs and forms a ball, it suggests it is prepared.

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Makkai ki Bati | मकई की बाटी | Rajasthani Recipe | Sanjeev Kapoor Khazana

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