by Tarla Dalal
Added to 180 cookbooks
This recipe has been viewed 40965 times
A Rajasthani meal without baati is considered incomplete! Understandably, there are several traditional as well as innovative and new recipes of baati that are prepared in the region. Here is a lip-smacking version of Masala Baati made with a flavourful stuffing of green peas. Note that the baatis are cooked in boiling water and cooled before deep-frying. Do not try to skip this step as the baatis will not taste authentic, and might also disintegrate in the oil.
- Combine all the ingredients in a deep bowl and knead into a firm dough without using water. Knead well for 3 to 4 minutes. Keep aside for 20 minutes.
- Heat the oil in a broad non-stick pan and 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.
- Divide the dough into 10 equal portions.
- Roll out a portion of the dough into a of 37 mm. (1½") diameter circle.
- Place one portion of the stuffing in the centre.
- Bring together all the sides, seal it tightly and remove any excess dough.
- Flatten the rounds lightly and make a small indentation in the centre of the baati using your thumb.
- Repeat steps 2 to 5 to make 9 more battis.
- Boil plenty of water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while stirring occasionally.
- Drain and keep aside to cool completely.
- Heat the ghee in a deep non-stick kadhai, add 5 baatis at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Repeat step 9 to deep-fry the remaining 5 baatis in 1 more batch.
- Arrange the baatis on a serving dish, break them into pieces and pour some melted ghee over them.
- Serve hot with dal and churma.
- These take a long time to deep-fry as the crust is thick and needs to be cooked on the insides also.
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