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I definitely think that the baati has made its way to my heart. And the reason I know baati is something I love is because I was fascinated when I saw it. Now that we’re hashing out the details of that experience, let me talk a little bit more about baati. While there are several breads across the world that are prepared before dawn by a professional baker in many delicious bakeries across the globe, I am here to talk about what I love the most about baati. In India's vibrant bread culture, picking one particular favourite is a difficult decision. But my silly mind is eternally fascinated by the fact that roti could come in a ball shape. So of course, there is a lot that can be done to fill it up! That is one reason I love baati. It’s so unique in appearance, compared to other Indian bread, and there is so much room to experiment with the fillings. In a predominantly vegetarian state of Rajasthan, you wouldn't really hear of meat baati. Although baati was a component of vegetarian cuisine in the Mewar community, in the Mughlai period, historians believe that gastronomic fusion may have led to the introduction of non-vegetarian baati in the culinary repertoire of Mughals. My mind keeps drifting to the thought of eating meat baati someday. Funnily enough, I think I'm used to calling it roti in my head, even though baati is shaped into a ball, and looks nothing like a roti. Anyway, wouldn't you like the idea of a mutton keema baati?
So far, I’ve only enjoyed the vegetarian option. I was in conversation with my dear aunt who lives in Rajasthan and has come to visit. Talking to her brought back memories of that wonderful trip I made to Jaipur a couple of years ago, where I savoured vegetarian baati at a very popular restaurant that is known for it. Traditionally, baati is doused in ghee and served with dal which is made of five lentils, garlic chutney, mango pickle, green chutney and churma - mashed baati which is seasoned with jaggery and cardamom for rich flavour. Moreover, baati itself may have a variety of fillings such as sattu, peas, and even lentils. If you want to try baati, you can also have it in Madhya Pradesh and Gujarat, apart from Rajasthan.
As Rajasthan is known for its royal cuisine, I wanted to really savour the experience of a shahi dawat, in which someone serves me gatte ki sabzi, dal, churma, kadhi and ker sangri and so much more with the baati. So how was my experience, you ask: not as theatric as the king’s experience in the olden days. But I still feel that I crossed out something on my bucket-list experience. When eaten with dal and chutney, baati soaks the flavours and melts in the mouth. I’d say baati is one of the things that is my favourite breads.
If you ever get to eat meat baati though, do let us know the experience!
