Masala Baati Recipe (Rajasthani Stuffed Bati)

Masala Baati is a traditional Rajasthani dish that brings back memories of rustic flavors and hearty meals. The stuffed baati, with its aromatic filling and crisp exterior, is a treat for the senses. This recipe is perfect for gatherings or when you want to indulge in authentic Rajasthani cuisine. The smoky flavor from traditional cooking methods adds an extra layer of nostalgia and taste.

carom seeds (ajwain)

water as needed for kneading

roasted gram flour (besan)

finely chopped onion (optional)

to 2 green chilies, finely chopped

fennel seeds (saunf)

dry mango powder (amchur)

chopped fresh coriander

a few crushed kasuri methi leaves (optional)

water as needed to bind

ghee for brushing and serving

ghee for soaking (optional, traditional method)

Calories

270.0kcal (13.5%)

Protein

7.9g (15.84%)

Carbs

31.7g (11.53%)

Step 1

In a large bowl, mix wheat flour, semolina, salt, and carom seeds.

Step 2

Add ghee and mix until the mixture resembles coarse crumbs.

Step 3

Gradually add water and knead into a firm dough.

Step 4

Cover and let it rest for 20 to 30 minutes.

Step 1

In a pan, heat oil or ghee.

Step 2

Add cumin and fennel seeds, then green chilies and onions if using. Sauté for a minute.

Step 3

Add roasted besan and roast on low flame until it becomes aromatic and slightly golden.

Step 4

Add coriander powder, red chili powder, garam masala, amchur, kasuri methi, and salt. Mix well and cook for another minute.

Step 5

Turn off the flame, add chopped coriander. Let it cool slightly.

Step 6

If the mixture feels too dry, sprinkle a little water to bind it together.

Step 1

Preheat the oven to 180 degrees Celsius.

Step 2

Divide the dough into equal portions and make balls.

Step 3

Flatten each ball, place stuffing in the center, and seal properly.

Step 4

Gently roll back into a round shape and place all baatis on a baking tray.

Step 1

Bake at 180 degrees Celsius for 25 to 35 minutes or until golden brown, flipping once halfway through.

Step 2

Brush with ghee after baking.

Step 1

Cook baatis in a traditional baati oven or over hot coal or cow dung cakes for smoky flavor.

Calories

270.0kcal (13.5%)

Protein

7.9g (15.84%)

Carbs

31.7g (11.53%)

Ensure the dough is firm to prevent baatis from cracking during baking.

For a smoky flavor, try the traditional cooking method over coal or cow dung cakes.

Adjust the spice level in the stuffing according to your preference.

Brush the baatis with ghee immediately after baking for added flavor and shine.

Serve baatis with dal and churma for a complete Rajasthani meal.

Can I skip the onion in the stuffing?

Yes, onions are optional and can be omitted without affecting the overall flavor.

What is the traditional way to cook baatis?

Traditionally, baatis are cooked over hot coal or cow dung cakes for a smoky flavor.

Can I use oil instead of ghee?

Yes, you can use oil, but ghee enhances the authentic flavor of the dish.

How do I prevent baatis from cracking?

Ensure the dough is firm and properly sealed after stuffing to prevent cracks.

What can I serve with masala baati?

Masala baati pairs well with dal and churma for a complete Rajasthani meal.

carom seeds (ajwain)

water as needed for kneading

roasted gram flour (besan)

finely chopped onion (optional)

to 2 green chilies, finely chopped

fennel seeds (saunf)

dry mango powder (amchur)

chopped fresh coriander

a few crushed kasuri methi leaves (optional)

water as needed to bind

ghee for brushing and serving

ghee for soaking (optional, traditional method)

Calories

270.0kcal (13.5%)

Protein

7.9g (15.84%)

Carbs

31.7g (11.53%)

Step 1

In a large bowl, mix wheat flour, semolina, salt, and carom seeds.

Step 2

Add ghee and mix until the mixture resembles coarse crumbs.

Step 3

Gradually add water and knead into a firm dough.

Step 4

Cover and let it rest for 20 to 30 minutes.

Step 1

In a pan, heat oil or ghee.

Step 2

Add cumin and fennel seeds, then green chilies and onions if using. Sauté for a minute.

Step 3

Add roasted besan and roast on low flame until it becomes aromatic and slightly golden.

Step 4

Add coriander powder, red chili powder, garam masala, amchur, kasuri methi, and salt. Mix well and cook for another minute.

Step 5

Turn off the flame, add chopped coriander. Let it cool slightly.

Step 6

If the mixture feels too dry, sprinkle a little water to bind it together.

Step 1

Preheat the oven to 180 degrees Celsius.

Step 2

Divide the dough into equal portions and make balls.

Step 3

Flatten each ball, place stuffing in the center, and seal properly.

Step 4

Gently roll back into a round shape and place all baatis on a baking tray.

Step 1

Bake at 180 degrees Celsius for 25 to 35 minutes or until golden brown, flipping once halfway through.

Step 2

Brush with ghee after baking.

Step 1

Cook baatis in a traditional baati oven or over hot coal or cow dung cakes for smoky flavor.

Calories

270.0kcal (13.5%)

Protein

7.9g (15.84%)

Carbs

31.7g (11.53%)

Ensure the dough is firm to prevent baatis from cracking during baking.

For a smoky flavor, try the traditional cooking method over coal or cow dung cakes.

Adjust the spice level in the stuffing according to your preference.

Brush the baatis with ghee immediately after baking for added flavor and shine.

Serve baatis with dal and churma for a complete Rajasthani meal.

Can I skip the onion in the stuffing?

Yes, onions are optional and can be omitted without affecting the overall flavor.

What is the traditional way to cook baatis?

Traditionally, baatis are cooked over hot coal or cow dung cakes for a smoky flavor.

Can I use oil instead of ghee?

Yes, you can use oil, but ghee enhances the authentic flavor of the dish.

How do I prevent baatis from cracking?

Ensure the dough is firm and properly sealed after stuffing to prevent cracks.

What can I serve with masala baati?

Masala baati pairs well with dal and churma for a complete Rajasthani meal.

Masala Baati Recipe (Rajasthani Stuffed Bati)

Stuck mid-recipe?

Ingredients

For the baati dough

For the stuffing

For baking and serving

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

270.0kcal (13.5%)

Protein

7.9g (15.84%)

Carbs

31.7g (11.53%)

Sugars

0.4g (0.84%)

Healthy Fat

5.9g

Unhealthy Fat

6.3g

% Daily Value based on a 2000 calorie diet

How to make Masala Baati Recipe (Rajasthani Stuffed Bati)

Prepare the dough

Prepare the stuffing

Shape the baatis

Bake the baatis

Traditional method

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

270.0kcal (13.5%)

Protein

7.9g (15.84%)

Carbs

31.7g (11.53%)

Sugars

0.4g (0.84%)

Healthy Fat

5.9g

Unhealthy Fat

6.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Masala Baati Recipe (Rajasthani Stuffed Bati)

Stuck mid-recipe?

Ingredients

For the baati dough

For the stuffing

For baking and serving

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

270.0kcal (13.5%)

Protein

7.9g (15.84%)

Carbs

31.7g (11.53%)

Sugars

0.4g (0.84%)

Healthy Fat

5.9g

Unhealthy Fat

6.3g

% Daily Value based on a 2000 calorie diet

How to make Masala Baati Recipe (Rajasthani Stuffed Bati)

Prepare the dough

Prepare the stuffing

Shape the baatis

Bake the baatis

Traditional method

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

270.0kcal (13.5%)

Protein

7.9g (15.84%)

Carbs