Masala Baati, Rajasthani Masala Baati
by Tarla Dalal
- हिन्दी में पढ़ें (Masala Baati, Rajasthani Masala Baati in Hindi)
Added to 197 cookbooks
This recipe has been viewed 101238 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.
- 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.
- 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.
- 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.
- These take a long time to deep-fry as the crust is thick and needs to be cooked on the insides also.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.