Baked Masala Baati
by Tarla Dalal
Added to 79 cookbooks
This recipe has been viewed 49975 times
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.
- 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.
- 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.
- 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.
Nutrient values (Abbrv) per baati
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