Air-Fryer Bati: A Tasty, Quick Treat

Bati is a famous Rajasthani dish that is traditionally cooked on hot coals, giving it a rustic, smoky flavour. However, it can also be made in an air fryer with perfect texture and taste. This vegetarian dish is made with whole wheat flour balls cooked in an air fryer and dunked generously in ghee (clarified butter). It is served with spicy dal (lentils).

How to Make Bati in an Air Fryer

Mixing the ingredients

Firstly, gather all your ingredients. You will need whole wheat flour, also known as "aata", semolina or "sooji", chickpea flour or "besan", baking powder, and ghee (clarified butter). The quantities mentioned in the recipe are 1 and 1/2 cups of whole wheat flour, 1/4 cup of semolina, 2 tablespoons of chickpea flour, 1/8 teaspoon of baking powder, and 2 tablespoons of ghee.

Now, it's time to start mixing. Take a large mixing bowl and add all the ingredients except for the water. Using your palms, rub the ingredients together. This step, known as "Moain lagana" in Hindi, ensures that the ghee is evenly distributed throughout the dry ingredients. Take a small amount of this ghee-mixed flour in your palms and close your fist. It should loosely form a lump.

Gradually add warm water to the mixture and start kneading. The amount of water may vary, but the goal is to knead the dough to a stiff consistency. Cover the dough and let it rest for about 30 minutes. If you are using a cloth to cover the dough, make sure it is slightly moist.

After the dough has rested, it's time to knead it again. Take out your frustrations on the dough and give it a good kneading for 2-3 minutes. This step helps to ensure the ingredients are fully incorporated and gives the dough a smooth texture.

Now, it's time to shape the dough into balls. Divide the dough into 9-10 equal parts. Take one part and roll it into a ball between your palms. Then, gently flatten it slightly. Apply a small amount of ghee to the centre and gather the sides to form a closed ball again. Gently roll it again to shape it. Repeat this process for the remaining dough portions to create smooth, round bati balls.

By following these detailed steps for mixing the ingredients, you will be well on your way to creating delicious and authentic bati in your air fryer.

Preparing the dough

To make the dough for bati in an air fryer, you will need the following ingredients:

• Whole wheat flour (1.5 cups)
• Semolina (0.25 cups)
• Chickpea flour (2 tbsp)
• Baking powder (0.125 tsp)
• Ghee or clarified butter (2-4 tbsp)
• Warm water (0.75 cups)
• Salt (a pinch)

First, take all the ingredients except the water in a mixing bowl. Rub them between your palms to ensure that the ghee is evenly mixed with the other ingredients. This step is called "Moain lagana" in Hindi. Take a small quantity of this ghee-mixed flour on your palms and close your fist. It should loosely form a lump.

Next, gradually add warm water to the mixture and start kneading. The quantity of water may vary depending on the quality of the wheat flour, but the dough should be stiff. Cover the dough and let it rest for 15 to 30 minutes. If you are using a cloth, make sure it is moist, not wet.

After the dough has rested, knead it again for 2-3 minutes. Then, divide the dough into 9-10 equal-sized parts. Take one part, roll it into a ball, and then flatten it slightly between your palms. Apply a dash of ghee to the centre and gather the sides to make a closed ball again. Gently roll it again. Repeat this process for the other parts to make balls.

Shaping the dough into balls

After mixing the dry ingredients and ghee, it is time to add water gradually and start kneading the dough. The amount of water may vary, but the goal is to create a stiff dough. Once you have a stiff dough, cover it and let it rest for about 30 minutes. This resting period allows the ingredients to come together and makes the dough easier to work with.

After the resting period, it's time to shape the dough into balls. Start by kneading the dough again for 2-3 minutes. This helps ensure that the dough is smooth and pliable. Divide the dough into equal-sized portions. The number of portions will depend on how many batis you want to make. For example, if you want to make 9-10 batis, divide the dough into 9-10 equal parts.

Take one portion of the dough and roll it gently between your palms to form a ball. Then, slightly flatten the ball with your palms. This helps create a uniform thickness and promotes even cooking. Apply a small amount of ghee to the centre of the flattened dough and gather the sides to enclose the ghee and form a closed ball again. Gently roll the dough between your palms once more to shape it into a smooth ball.

Repeat this process for the remaining portions of dough to create uniform balls. This shaping technique ensures that the ghee is sealed within the dough, adding to the flaky texture and enhancing the taste of the bati.

Once all the dough portions have been shaped into balls, you are ready to move on to the next step of cooking the bati in the air fryer. Remember to preheat your air fryer before placing the bati inside for cooking.

Preheating the air fryer

Preheating your air fryer is an important step in making bati, as it ensures the appliance is ready to cook the dough as soon as it is formed. Here is a detailed guide on preheating your air fryer for making bati:

Firstly, you should note that the ideal temperature to cook bati in an air fryer is 200 degrees Celsius. This temperature setting is consistent across different air fryer models. Set your air fryer to this temperature and allow it to preheat. The preheating time may vary depending on the model of your air fryer, so it is advisable to refer to the product manual for specific instructions. Typically, it takes around 10 minutes to preheat an air fryer.

While the air fryer is preheating, you can continue with the next step of the bati recipe. This usually involves kneading the dough and forming it into balls. By the time you have finished preparing the dough, your air fryer should be preheated and ready for cooking.

It is important to ensure that your air fryer is properly preheated before placing the bati inside. This will help ensure even cooking and the desired texture and colour. An adequately preheated air fryer will also help prevent the bati from breaking or sticking to the basket.

If you are using an air fryer with a basket, make sure to grease the basket with ghee or oil before placing the bati inside. This will prevent sticking and help achieve a golden brown colour on the bati.

Cooking the bati

Bati is a famous Rajasthani dish that can now be made in an air fryer with the same taste but less hassle. Here is a step-by-step guide on how to cook bati in an air fryer:

First, gather your ingredients: 1 cup of whole wheat flour, 1/4 cup of sooji (semolina), 2 tbsp of besan (chickpea flour), 1/8 tsp of baking powder, 2 tbsp of ghee (clarified butter), and 3/4 cup of warm water.

In a mixing bowl, combine all the ingredients except for the water. Rub them between your palms to ensure the ghee is evenly mixed. This traditional step is called "Moain lagana" in Hindi. Take a small amount of the ghee-mixed flour in your palms and close your fist; it should loosely form a lump.

Gradually add the warm water and start kneading to form a stiff dough. Cover and let the dough rest for about 30 minutes. After this, knead the dough again for 2-3 minutes. Divide the dough into 9-10 equal-sized parts and roll each part into a ball. Flatten the balls slightly between your palms, then apply a dash of ghee in the centre and gather the sides to form a closed ball again. Gently roll the balls once more.

Now, it's time to preheat your air fryer. Set the temperature to 200 degrees Celsius for 4-5 minutes. While the air fryer is preheating, brush the bati with ghee from all sides.

Once preheated, place the bati in the air fryer basket, making sure they are not overcrowded, or they will break. Cook for 15-20 minutes at 200 degrees Celsius. Midway through the cooking process, turn the bati so that they cook evenly on all sides. You may need to add a drop of ghee to the bati if they start to look dry.

The bati is done when it turns a light golden brown or starts to develop cracks. It should take about 10-12 minutes to get the desired colour and texture.

Finally, dip the cooked bati into ghee and serve immediately. Enjoy the flaky, buttery texture and the rustic smoky flavour of this traditional Indian dish!

Frequently asked questions