Masala Baati Recipe (Rajasthani Stuffed Bati)

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

Add ghee and mix until the mixture resembles coarse crumbs.

Gradually add water and knead into a firm dough.

Cover and let it rest for 20 to 30 minutes.

In a pan, heat oil or ghee.

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

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

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

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

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

Preheat the oven to 180 degrees Celsius.

Divide the dough into equal portions and make balls.

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

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

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

Brush with ghee after baking.

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