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: 
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Makes 10 baatis
Show me for 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

Other Ingredients
ghee for deep-frying

For Serving
melted ghee
1 recipe panchmel dal
1 recipe churma

For the dough

  1. Combine all the ingredients in a deep bowl and knead into a firm dough using milk. Knead well for 3 to 4 minutes.
  2. 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

  1. Heat the oil in a broad non-stick 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, 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. Divide the stuffing into 10 equal portions and keep aside.

How to proceed

  1. Roll out each portion of the dough into a of 37 mm. (1½") diameter circle.
  2. 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.
  3. Seal the ends tightly and remove any excess dough if necessary.
  4. Flatten the rounds lightly and make a small indentation in the centre of the baati using your thumb.
  5. 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.
  6. Allow the baatis to cool completely.
  7. Heat the ghee for deep-frying 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.
  8. Repeat step 7 to deep-fry the remaining 5 baatis and drain on an absorbent paper and keep aside.
  9. Arrange the baatis on a serving dish, break them into pieces and pour some melted ghee over.
  10. Serve hot with panchmel dal and churma.
  11. Handy tip:
  12. 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
2 reviews received for Masala Baati

The most Helpful Favourable review

 Reviewed By
Foodie #618511September 18, 2014

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.

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Helpful reviews for this recipe
Reviewed September 18, 2014by Foodie #618511

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.

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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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