About: Baati

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Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine.

Attributes	Values
rdf:type	Thing Food yago:WikicatUnleavenedBreads yago:BakedGoods107622061 yago:Bread107679356 yago:Food100021265 yago:Food107555863 yago:Foodstuff107566340 yago:Matter100020827 yago:Matzo107684164 yago:PhysicalEntity100001930 yago:WikicatIndianBreads Food yago:Solid115046900 yago:Starches107566863 yago:Substance100020090
rdfs:label	Baati (en) Baati (es)
rdfs:comment	Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine. (en) El baati (hindi: बाटी) es un pan duro sin levadura elaborado en las regiones desérticas de Rajastán, Malwa y Gujarat al norte de la India. Es apreciado por su largo plazo de conservación y alto contenido nutricional, así como por la mínima cantidad de agua necesaria para prepararlo. El baati es también un plato de Bihar y , donde también se conoce como litti. El litti puede tomarse con chokha (un tipo de puré de patata condimentado mezclado con berenjena asada). Litti y chokha son sinónimo de pan y mantequilla en muchas partes de la India. (es)
foaf:name	Baati (en)
name	Baati (en)
foaf:depiction
dcterms:subject	Indian breads Unleavened breads Rajasthani cuisine Vegetarian dishes of India
Wikipage page ID	3210289 (xsd:integer)
Wikipage revision ID	1119011606 (xsd:integer)
Link from a Wikipage to another Wikipage	Bihar Dal baati Varanasi Jaggery Onion Eggplant Madhya Pradesh Pea Indian breads Dal Bread Churma Chutney Flour Potato Gujarat Unleavened breads Rajasthani cuisine Khargone Tomato Vegetarian dishes of India Clarified butter India Rajasthan Water Sattu Litti (cuisine) Ghee Bharta (food) List of Indian breads
sameAs	Baati Baati Baati Baati Baati Baati Baati Baati Baati Baati
dbp:wikiPageUsesTemplate	dbt:Indian_bread dbt:Commons_category-inline dbt:For dbt:Infobox_prepared_food dbt:Other_uses dbt:Refimprove dbt:Reflist dbt:Short_description dbt:Use_Indian_English dbt:Use_dmy_dates dbt:Indian_Dishes dbt:Cookbook-inline
thumbnail	wiki-commons:Special:FilePath/DalBati.jpg?width=300
caption	Baati (en)
country	Rajasthan
main ingredient	Flour Clarified butter Water Ghee
region	Madhya Pradesh Khargone Rajasthan
type	Bread
variations	Litti (cuisine) in Bihar (en)
has abstract	Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine. Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney. Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee clarified butter and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal. (en)

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