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Bati is a hard bread from India, often eaten with dal and churma in Rajasthan, and with chokha in Bihar. After a meal, some batis are often left behind. Don’t throw them away; you can reuse them in many fun ways. Both sweet and savoury dishes can be made using leftover bati. You don’t need any fancy ingredients to prepare these recipes; just use what you already have in your kitchen. From bati poha to bati laddoo, these simple ideas are great for breakfast, snacks, or even a light meal. This guide shows you how leftover bati can become something truly delicious.
Video Credits: The Taste Of India/ YouTube
Bati Churma
Take your leftover bati, crush it with your hands or in a mixer grinder. Heat some ghee in a pan. Add the crushed bati and roast it for a few minutes on a low flame. Now, mix in powdered jaggery or sugar and keep stirring till everything blends well. You can also add some chopped dry fruits like almonds or cashews if you like. This churma is sweet, crumbly, and perfect with a little extra ghee on top. It stays good for a day or two, so you can store it in a box and eat it later, too.
Image Credits: Freepik
Bati Barfi
Crush the leftover batis into a fine powder. In a pan, heat some ghee and add the bati powder. Roast it slowly till it smells nice. Now add some khoya or milk powder and mix well. Add sugar as per taste. Stir till the mixture comes together like a dough. Switch off the flame and let it cool slightly. Press the mix into a plate or tray and flatten it. Cut into small squares or diamond shapes. Once it cools down fully, your bati barfi is ready to enjoy. It tastes just like a festival sweet.
Bati Ladoo
Start by crushing your leftover bati into a coarse powder. Heat a pan with ghee and roast the powder gently. Add grated coconut, sugar or jaggery powder, and a pinch of cardamom powder. Mix well and roast till it gets a little sticky. Let it cool down a bit, then shape the mixture into small laddoos with your hands. If the mix feels too dry, add a little warm milk or more ghee. These laddoos are rich, slightly chewy, and make for a great snack with tea. You can store them in a box for a couple of days.
Image Credits: Wikimedia Commons
Bati Poha
This one’s quick. Crush the leftover bati into small pieces. Heat oil in a pan. Add mustard seeds, chopped green chillies, curry leaves, and onions. Once onions turn soft, add a pinch of turmeric and salt. Now add the crushed bati and mix everything well. Sprinkle a few drops of water to soften the bati a little. Cover and cook for 2–3 minutes. Squeeze some lemon juice and top with chopped coriander. It tastes like poha but with a bready bite. A warm, comforting dish perfect for breakfast or a light lunch.
Bati Upma
Take leftover batis and break them into small chunks. Heat a little oil in a pan. Add mustard seeds, urad dal, chopped green chilli, ginger, and curry leaves. Once they start to sizzle, add chopped onions and sauté until soft. Now add the crushed bati pieces and a pinch of salt and turmeric. Mix well and sprinkle some water if it feels too dry. Cover and let it cook for 3–4 minutes on a low flame. Add lemon juice and coriander leaves before serving. It has the feel of upma but with a different twist and more bite.
