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Masala Baati recipe | Rajasthani Masala Baati | Bharwa Masala Baati |
Tarla Dalal
22 January, 2016
Table of Content
Masala Baati recipe | Rajasthani Masala Baati | Bharwa Masala Baati |
Masala Baati, a cherished staple of Rajasthani cuisine, is far more than just a baked bread; it's a culinary experience steeped in tradition and flavor. Unlike its plainer counterpart, Masala Baati features a savory, spiced filling encased within a sturdy, doughy exterior. This makes it a complete and satisfying component of the iconic "Dal Baati Churma" trio, offering a delightful contrast of textures and tastes that is deeply ingrained in the cultural fabric of Rajasthan.
The journey of Masala Baati begins with a robust dough, crafted from coarse whole wheat flour and semolina. This combination gives the baati its signature crisp exterior and slightly dense, yet tender interior. Melted ghee is incorporated into the flour, providing richness and tenderness, while milk is used to bind the dough, imparting a subtle sweetness and aiding in its pliable consistency. The dough is kneaded to a firm texture, without additional water, and then allowed to rest, a crucial step that allows the gluten to relax and ensures the baatis cook evenly and achieve the desired texture.
What truly distinguishes Masala Baati is its flavorful stuffing. This particular recipe highlights a vibrant green pea filling, prepared by boiling and crushing fresh peas. This base is then sautéed in oil with aromatic tempering ingredients like cumin seeds and asafoetida, followed by a medley of spices including ginger-green chilli paste, chilli powder, and coriander powder. The continuous stirring during cooking ensures that the flavors meld perfectly and the stuffing achieves a desirable consistency, which is then cooled before being divided into individual portions.
The art of preparing Masala Baati lies in meticulously stuffing the dough. Each portion of the dough is rolled out into a small circle, onto which a portion of the green pea stuffing is placed. The edges of the dough are then carefully brought together and sealed tightly, enclosing the filling within. These stuffed rounds are lightly flattened, and a small indentation is made in the center with a thumb – a classic touch that helps in even cooking and absorption of ghee later on. This careful sealing ensures the stuffing remains intact during the subsequent cooking processes.
The cooking method for Masala Baati is unique and multi-staged, contributing to its distinct texture. First, the prepared baatis are boiled in plenty of water for a significant period. This par-cooking step is vital; it ensures that the thick crust cooks through and the inner filling begins to tenderize. The baatis expand and firm up during this boiling process, preparing them for the next critical stage. After boiling, they are drained and allowed to cool completely, preventing them from crumbling during the final frying.
The final stage involves deep-frying the boiled and cooled baatis in hot ghee until they turn a beautiful golden brown on all sides. This deep-frying imparts a rich, crispy exterior while keeping the inside tender and flavorful. Once fried, the baatis are typically broken into pieces before serving, allowing them to absorb generous amounts of additional melted ghee. This final drizzle of ghee is indispensable, adding an unmatched richness and enhancing the overall taste. Masala Baati is a cornerstone of the Rajasthani thali, almost exclusively served hot with a hearty dal and sweet churma, completing a truly traditional and iconic meal. A Rajasthani meal without baati is indeed considered incomplete, highlighting its central role in the region's culinary identity.
Tags
Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
10 baatis
Ingredients
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 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 churma
1 recipe dal baati churma
Method
For the dough
- 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
- 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.
Handy tip:
- These take a long time to deep-fry as the crust is thick and needs to be cooked on the insides also.
How to proceed
- 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.
Masala Baati, Rajasthani Masala Baati recipe with step by step photos
ROSHAN
July 14, 2021, 1:20 p.m.
tal ke banai jane vali bati
Tarla Dalal
July 14, 2021, 1:20 p.m.
Yes Rodhan. Glad you liked the recipe. Do try it and share your review with us.
Foodie 06
June 24, 2021, 8:19 p.m.
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.
Gandhi Dhwani
Nov. 6, 2019, 9:17 a.m.
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.
