Masala Baati

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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.

Add your private note

Preparation Time:    Cooking Time:     Makes 10 baatis
Show me for baatis


For The Dough
1 cup coarse whole wheat flour (jada gehun ka atta)
1/2 cup semolina (rava/sooji)
1/4 cup melted ghee
1/2 cup milk
salt to taste

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

Other Ingredients
ghee for deep-frying

For Serving
melted ghee
1 recipe dal
1 recipe churma

For the dough

  1. 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.

For the green pea stuffing

  1. Heat the oil in a broad non-stick pan and 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, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  3. Remove from the flame and allow the stuffing to cool completely.
  4. Divide the stuffing into 10 equal portions and keep aside.

How to proceed

  1. Divide the dough into 10 equal portions.
  2. Roll out a portion of the dough into a of 37 mm. (1½") diameter circle.
  3. Place one portion of the stuffing in the centre.
  4. Bring together all the sides, seal it tightly and remove any excess dough.
  5. Flatten the rounds lightly and make a small indentation in the centre of the baati using your thumb.
  6. Repeat steps 2 to 5 to make 9 more battis.
  7. 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.
  8. Drain and keep aside to cool completely.
  9. 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.
  10. Repeat step 9 to deep-fry the remaining 5 baatis in 1 more batch.
  11. Arrange the baatis on a serving dish, break them into pieces and pour some melted ghee over them.
  12. Serve hot with dal and churma.

Handy tip:

  1. These take a long time to deep-fry as the crust is thick and needs to be cooked on the insides also.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Bid Bye to Boredom with a Plateful of Chaat

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 18 Sep 14 02:33 PM

It is one of the recipe you should try without any doubt. Though it is time consuming, it is worth the time and effort you put in. The stuffing gives a real good taste to baati.
 on 10 Nov 11 10:05 AM

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.