Recipes · Indian · Bread
Baati (Rajasthani Baked Wheat Balls)
One serving has 505 kcal and 13 g protein, and at least a fifth of a woman's daily need of manganese (187%), selenium (114%), thiamin (48%), phosphorus (45%), copper (41%) and magnesium (39%). Ready in 60 minutes.
- Preparation: 20 min
- Cooking: 40 min
- Makes: 1 serving (148 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 80 g Flour, whole wheat
- 15 g Semolina
- 20 g Ghee
- 0.5 g Baking soda
- 1.5 g Salt
- 1 g Caraway seeds
- 30 g Water
Method
- Mix the whole wheat flour, semolina, half the ghee (melted), baking soda, salt and caraway seeds with the water into a stiff dough; knead well and rest 15 minutes.
- Divide into balls and flatten slightly.
- Boil the balls in water for 8-10 minutes until they float and firm up, then drain and pat dry.
- Bake at 200 °C (400 °F), or roast over low coals, for 20-25 minutes, turning occasionally, until the crust is firm and golden with fine cracks.
- While still hot, crack each baati slightly and soak generously in the remaining melted ghee before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 505 kcal | 24% |
| Carbohydrates | 69 g | |
| Water | 40.6 mL | |
| Fiber | 9.5 g | 32% |
| Protein | 12.7 g | 27% |
| Tryptophan | 0.17 g | |
| Threonine | 0.35 g | |
| Isoleucine | 0.44 g | |
| Leucine | 0.86 g | |
| Lysine | 0.33 g | |
| Methionine | 0.22 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 0.65 g | |
| Tyrosine | 0.28 g | |
| Valine | 0.54 g | |
| Histidine | 0.33 g | |
| Fat | 22.2 g | |
| Monounsaturated | 6.1 g | |
| Polyunsaturated | 1.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.4 g | |
| Saturated | 12.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 51.2 mg | |
| Calcium | 38.7 mg | 4% |
| Copper | 0.37 mg | 41% |
| Iron | 3.7 mg | 21% |
| Magnesium | 120 mg | 39% |
| Manganese | 3.4 mg | 187% |
| Phosphorus | 312 mg | 45% |
| Potassium | 333 mg | 7% |
| Selenium | 63 µg | 114% |
| Sodium | 722 mg | |
| Zinc | 2.3 mg | 29% |
| Thiamin (vitamin B1) | 0.53 mg | 48% |
| Riboflavin (vitamin B2) | 0.22 mg | 20% |
| Niacin (vitamin B3) | 4.9 mg | 35% |
| Pantothenic acid (vitamin B5) | 0.57 mg | 11% |
| Pyridoxine (vitamin B6) | 0.34 mg | 26% |
| Folate (vitamin B9) | 62.8 µg | 16% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 29.7 mg | 7% |
| Vitamin A | 168 µg | 24% |
| Vitamin C | 0.21 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 3.2 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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