Sattu ki baati is a wholesome North Indian dish where wheat dough balls are stuffed with a spicy sattu (roasted gram flour) filling, baked until golden, and served with ghee and chokha (mashed vegetables). A rustic, nutritious dish, it’s a staple in Bihari and Rajasthani cuisine.
Baati is a traditional Indian bread that is firm on the outside and soft on the inside, usually baked in clay ovens or over charcoal. In Bihar and Eastern Uttar Pradesh, baati is often filled with sattu, a flour made by grinding roasted Bengal gram. This makes the dish richer in protein and fibre compared to plain baati.
The stuffing is flavoured with mustard oil, onions, green chillies, ajwain, kalonji, and a touch of lemon juice, giving it a sharp, tangy, and earthy flavour. The outer dough is made with whole wheat flour, ghee, and a pinch of salt. The baatis are traditionally baked over cow dung cakes or in a tandoor, but at home, they can be made in an oven or air fryer.
When served, hot baatis are broken open, drizzled generously with ghee, and paired with chokha (roasted eggplant, tomato, and potato mash) or dal. It’s a hearty meal that is filling, nutrient-dense, and deeply rooted in Indian food traditions.
Prepare the dough
Mix wheat flour, salt, and ghee in a bowl. Rub between palms until crumbly.
Add water gradually and knead into a semi-stiff dough. Cover and rest for 15 minutes.
Prepare the filling
In a bowl, mix sattu, onion, green chilli, ginger, ajwain, kalonji, mustard oil, lemon juice, coriander, and salt.
Add 2–3 tbsp water just to moisten, so it holds together but isn’t wet.
Shape the baatis
Divide dough into 8 portions. Flatten each into a disc, place 2 tbsp stuffing inside, and seal well.
Roll into smooth balls, ensuring no cracks.
Bake the baatis
Preheat oven to 200°C (or air fryer to 180°C).
Arrange baatis on a tray and bake for 25–30 minutes, flipping halfway, until golden brown and crisp.
Alternatively, cook in a traditional charcoal oven or tandoor.
Serve
Break hot baatis, pour ghee inside generously, and serve with chokha (baingan bharta, tomato mash, or aloo chokha) or dal.
Don’t over-wet the filling – Sattu should remain crumbly, not pasty.
Bake evenly – Flip baatis midway for uniform browning.
Smoky flavour – If possible, cook over charcoal or wood fire for authentic taste.
Healthier twist – Brush baatis with ghee instead of soaking for a lighter version.
Make-ahead – Dough and filling can be prepped in advance and refrigerated.
Sattu is flour made from roasted Bengal gram (chana). It’s rich in protein and fibre, widely used in Bihar, Jharkhand, and UP.
Yes, plain baati (without stuffing) is common in Rajasthan, usually served with dal.
Yes, baatis can be deep-fried in ghee/oil for a richer version (often made in villages).
Traditionally, chokha (mashed roasted eggplant, tomato, potato) or dal is served alongside.
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