Baked Masala Baati

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.

4/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 82 cookbooks   This recipe has been viewed 68435 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.

Add your private note

Baked Masala Baati recipe - How to make Baked Masala Baati

Preparation Time:    Cooking Time:    Baking Time:  25 minutes   Baking Temperature:  250°C (500°F)   Total Time:     10Makes 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

For Serving
melted ghee
1 recipe panchmel dal
1 recipe churma

For the dough

    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

    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

    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. Bake the battis in a pre-heated oven at 250°c (500°f) for 20 minutes, while turning them after every 5 minutes.
  8. Arrange the baatis on a serving dish, break them into pieces and pour some melted ghee over.
  9. Serve immediately with panchmel dal and churma.

Nutrient values (Abbrv) per baati
Energy143 cal
Protein2.8 g
Carbohydrates15.3 g
Fiber1.7 g
Fat7.8 g
Cholesterol1.6 mg
Sodium6.1 mg

Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer


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.

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.


Baked Masala Baati
 on 11 Apr 16 06:38 PM

Dear Maam , I tried making Baatis are r tasty but they turn out to be hard to break. Can u help m make crispy ones
| Hide Replies
Tarla Dalal    Hi Shama, Making a baati is an art that comes with practice. Make sure you follow the recipe just to the point we are sure you will get crispy baatis as we have tried it here.
12 Apr 16 12:26 PM
Baked Masala Baati
 on 18 Mar 16 11:03 PM

Thanks to Mrs. Tarladalal for a such a lovely dishes.I tried this masala batti and every one liked it.even I tried a lot of dishes which are sucessful to make it.
| Hide Replies
Tarla Dalal    Hi Swapnali, we are delighted you loved the recipe and it came out perfectly. Please keep posting your thoughts and feedback. Please review recipes you have tried in the past. Happy Cooking.
19 Mar 16 10:16 AM
Baked Masala Baati
 on 11 Mar 16 02:05 PM

I thought this is bhapla
| Hide Replies
Tarla Dalal    Hi Kanchan, These masala baati''s is directly baked.. whereas bhapla.. is steamed or boiled in water and then baked.. Do try this recipe and give us your feedback..
11 Mar 16 04:33 PM
Baked Masala Baati
 on 30 Jan 16 01:15 PM

Baked Masala Baati
 on 11 Jan 16 12:09 PM

Made this recipe and everyone just loved it. A must try receipe
| Hide Replies
Tarla Dalal    Thank you Shruti for your review. We are very happy you enjoyed the recipe, do try more and more recipes and review them.. Happy Cooking !!
11 Jan 16 12:47 PM
Baked Masala Baati
 on 10 Apr 15 08:36 AM

I always avoid baati though I love it because it is deep-fried but when I tried this baked recipe , I was very happy , loved the taste and the crunch...