Masala Baati


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Baati, the famous Rajasthani bread truly unravels the magic and mystique of its cuisine. There are several innovative methods and recipes for making baatis. This recipe of green peas stuffed whole wheat baatis in one of my personal favourites. You can use a moong dal (mogar) stuffing instead of this one that I have chosen. Enjoy these hot baatis immersed in ghee with the famous panchmel dal for a mouth-watering experience.

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Preparation Time: 
Cooking Time: 
Serves 5.
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Ingredients



For the baatis
1 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rava)
4 tbsp melted ghee
8 tbsp milk
salt to taste

For the stuffing
1 cup boiled and crushed green peas
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
1 1/2 tbsp oil
salt to taste

For serving
melted ghee
1 recipe panchmel dal
1 recipe Churma

Method

    For the baatis

    1. Combine all the ingredients and knead into a firm dough using milk.
    2. Knead well for 5 to 7 minutes.
    3. Divide the dough into 10 equal parts. Cover with a wet muslin cloth and keep aside.

    For the stuffing

    1. Heat the oil in a pan, add the cumin seeds and asafoetida.
    2. When the seeds crackle, add the green peas, ginger-green chilli paste, chilli powder, coriander powder and salt and sauté for 2 to 3 minutes.
    3. Allow to cool completely. Divide the mixture into 10 equal parts. Keep aside.

    How to proceed

    1. Roll out each portion of the dough into a circle of 37 mm. (1½") diameter.
    2. Place one portion of the stuffing mixture in the centre of the rolled dough circle.
    3. Surround the stuffing mixture completely with the dough by slowly stretching it over the filling mixture.
    4. Seal the ends tightly and remove any excess dough if necessary.
    5. Flatten the rounds lightly and make a small indentation in the centre of the baati using your thumb.
    6. Boil water in a large pan and drop the baatis into the boiling water. Cook for 15 minutes over a high flame. Drain and keep aside.
    7. Heat a gas tandoor and place the baatis on the grill of the tandoor.
    8. Cook them over a medium flame for 20 to 25 minutes so that the baatis get cooked on the insides also.
    9. Arrange the baatis on a serving dish, break them into pieces and pour some melted ghee over.
    10. Serve with hot panchmel dal and churma.

    Tips
    1. You can cook the baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally or even deep fry them in hot ghee
    2. instead of cooking them in a tandoor.
    RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
    1 review received for Masala Baati
    1 FAVOURABLE REVIEW

    The most Helpful Favourable review

     Reviewed By
    Foodie 06November 10, 2011

    I like the stuffing and had tried in oven but in 10-15 minutes it never gets cooked so I have to cook them for more time and then it doesnt break easily with spoon.
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    Helpful reviews for this recipe
    Reviewed November 10, 2011by Foodie 06

    I like the stuffing and had tried in oven but in 10-15 minutes it never gets cooked so I have to cook them for more time and then it doesnt break easily with spoon.

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