Baati Chokha recipe

Today on the Takrecipe website, we bring you Baati Chokha, a famous dish from Rajasthan and Bihar. This dish is known for its smoky, earthy flavors, with crunchy, ghee-soaked baatis and spicy, mashed chokha. It’s a wholesome, rustic meal that pairs beautifully with a side of green chutney and pickles.

Ingredients (Serves 4)

• For Baati:
• 2 cups whole wheat flour
• ½ cup semolina (suji)
• ½ cup ghee (for dough) + extra for dipping
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ cup milk (or as needed)
• Water (as required)
• For Chokha:
• 1 large eggplant (brinjal)
• 2 medium potatoes, boiled and mashed
• 2 tomatoes, roasted and mashed
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2 green chilies, chopped
• 2 tablespoons mustard oil
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ½ teaspoon red chili powder
• ½ teaspoon roasted cumin powder
• Fresh coriander leaves for garnish

Prepare the Baati Dough

In a mixing bowl, combine whole wheat flour, semolina, salt, and baking powder. Add ghee and rub it into the flour until the mixture resembles breadcrumbs. Gradually add milk and water, kneading into a stiff dough. Let it rest for 15-20 minutes.

Shape and Bake the Baatis

Preheat the oven to 180°C (350°F). Divide the dough into equal portions and shape them into smooth balls. Place them on a baking tray and bake for 30-35 minutes, flipping occasionally, until golden brown. Once done, dip them in melted ghee and keep aside. (Alternative: If cooking traditionally, roast the baatis over an open flame or in a tandoor for an authentic smoky taste.)

Prepare the Chokha

Roast eggplant and tomatoes over an open flame or in the oven until the skin blackens and peels easily. Peel and mash them in a bowl. Add boiled potatoes, chopped onion, garlic, green chilies, mustard oil, salt, red chili powder, and roasted cumin powder. Mix well. Garnish with fresh coriander and a drizzle of lemon juice.

Serve the Baati Chokha

Place the ghee-soaked baatis on a plate with a bowl of spicy chokha. Serve with extra ghee, pickles, and green chutney for a complete experience.

Cooking Tips:

For Softer Baatis 

🟢Add a little yogurt to the dough for a softer texture.

Roasting Trick 

🟢For a smoky flavor, cook baatis in a tandoor or over coal fire instead of baking.

Enhance the Chokha 

🟢Use charred garlic cloves for a richer, more traditional taste.

Other indian Recipes:

• Indian Baingan Bharta recipe
• Indian Dhokla recipe
• Tandoori Paneer Tikka