Baked Masala Baati
by Tarla Dalal
Dal, Baati and Churma – the combo is synonymous with Rajasthani cuisine. Here is a delicious Baked Masala Baati, made of whole wheat flour and stuffed with a flavourful green peas stuffing. The interesting twist here is that the baati is baked, reducing the oil requirement and also making it easy to prepare a whole batch at one go, without frying them one by one. Serve fresh off the oven with Panchmel Dal and Churma.
Baked Masala Baati recipe - How to make Baked Masala Baati
Preparation Time: Cooking Time: Baking Time: 25 minutes Baking Temperature: 250°C (500°F) Total Time:
Makes 10 baatis
For The Dough
1 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rava/sooji)
1/4 cup melted ghee
salt to taste
1/2 cup milk
For The Green Pea Stuffing
1 cup boiled and coarsely crushed green peas
1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp ginger-green chilli paste
1/4 tsp chilli powder
1 tsp coriander (dhania) powder
salt to taste
For Serving
melted ghee
1 recipe panchmel dal
1 recipe churma
For the dough
- For the dough
- Combine all the ingredients in a deep bowl and knead into a firm dough using milk. Knead well for 3 to 4 minutes.
- Divide the dough into 10 equal portions and cover with a wet muslin cloth and keep aside for 20 minutes.
For the green pea stuffing
- For the green pea stuffing
- Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
- When the seeds crackle, add the green peas, ginger-green chilli paste, chilli powder, coriander powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Remove from the flame and allow the stuffing to cool completely. Divide the stuffing into 10 equal portions and keep aside.
How to proceed
- How to proceed
- Roll out each portion of the dough into a of 37 mm. (1½") diameter circle.
- Place one portion of the stuffing in the center of a rolled dough circle. Surround the filling with the dough by slowly stretching it over the filling.
- Seal the ends tightly and remove any excess dough if necessary.
- Flatten the rounds lightly and make a small indentation in the centre of the baati using your thumb.
- Boil water in a deep non-stick kadhai, add the baatis into the boiling water and cook on a high flame for 15 minutes, while stirring occasionally. Drain and keep aside.
- Allow the baatis to cool completely.
- Bake the battis in a pre-heated oven at 250°c (500°f) for 20 minutes, while turning them after every 5 minutes.
- Arrange the baatis on a serving dish, break them into pieces and pour some melted ghee over.
- Serve immediately with panchmel dal and churma.
| Energy | 143 cal |
| Protein | 2.8 g |
| Carbohydrates | 15.3 g |
| Fiber | 1.7 g |
| Fat | 7.8 g |
| Cholesterol | 1.6 mg |
| Vitamin A | 78.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 10.4 mcg |
| Calcium | 28.6 mg |
| Iron | 0.8 mg |
| Magnesium | 22.7 mg |
| Phosphorus | 67.8 mg |
| Sodium | 6.1 mg |
| Potassium | 56.6 mg |
| Zinc | 0.4 mg |
Dear Maam , I tried making Baatis are r tasty but they turn out to be hard to break. Can u help m make crispy ones
Thanks to Mrs. Tarladalal for a such a lovely dishes.I tried this masala batti and every one liked it.even I tried a lot of dishes which are sucessful to make it.
I thought this is bhapla
Made this recipe and everyone just loved it. A must try receipe
I always avoid baati though I love it because it is deep-fried but when I tried this baked recipe , I was very happy , loved the taste and the crunch...