Baati
Baati
Baati (/bɑːti:/) is a hard, unleavened bread commonly consumed in various parts of India, particularly in Rajasthan, Madhya Pradesh, and Gujarat. It is also popular in regions of Pakistan.
Etymology
The term 'Baati' is derived from the Sanskrit word 'Bhattika', which means 'fire baked'.
Preparation
Baati is traditionally prepared by baking a dough made of wheat flour, semolina, and ghee (clarified butter) over fire or in a traditional oven known as a tandoor. The dough balls are then dipped in ghee before being served. Baati is often served with dal (lentil soup), making a dish known as 'Dal Baati'.
Nutritional Value
Baati is a rich source of carbohydrates due to the wheat flour and semolina. The ghee used in its preparation also makes it a good source of fats.
Cultural Significance
Baati is a staple food in many parts of India and is often associated with celebrations and festivities. It is a common dish in traditional Rajasthani cuisine and is often served at weddings and other special occasions.
Related Terms
- Dal Baati: A popular dish in Indian cuisine, consisting of baati and dal.
- Tandoor: A traditional oven used in cooking and baking.
- Ghee: Clarified butter, used in many Indian dishes.
- Semolina: A type of coarse wheat flour used in making pasta, bread, and other foods.
- Wheat Flour: A powder made from the grinding of wheat used in baking.
External links
- Medical encyclopedia article on Baati
- Wikipedia's article - Baati
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