Masala baati is a traditional bread from Rajasthan which is made by stuffing dough with a spicy mixture of potatoes and peas, which is then deep fried or baked.
It is is quite popular in Rajasthan and adjoining areas of western India like states of Madhya Pradesh and Gujarat. Masala Bati is a dish enjoyed by all and is often made for gatherings like group outings, festivities, wedding ceremonies, birthday parties etc.
What is bati?
Plain baati is a hard, round bread prepared by baking or deep frying flour dumplings, sometimes mixed with coarsely ground spices. The stuffed version of bati has a spicy potato filling and also goes by the name of ‘bharwa masala baati’.
Other popular variants of bati include Bafla Bati, which is made by first boiling in water and then fried to keep it relatively soft and Makke Ki Bati, which is made from maize flour.
What is bati eaten with?
To make masala bati recipe at home follow the detailed step by step recipe with photos posted below.
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Masala Bati Recipe | Potato Stuffed Masala Bati
Ingredients For Masala Bati Recipe | Potato Stuffed Masala Bati
For the stuffing
- 3 Large Potatoes boiled
- 1/4 Cup Green Peas (Matar) boiled
- 3-4 Cloves Garlic
- 1 Inch Piece of Ginger
- 1-2 Green Chillies
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/4 Teaspoon Heeng (Asafoetida)
- 1 Teaspoon Saunf (Fennel Seeds)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Amchur (Dry Mango Powder)
- 1 Teaspoon Salt
- 1 Tablespoon Cooking Oil
For the bati dough
- 2 Cups Whole Wheat Flour (Gehun ka Atta)
- 1 Teaspoon Salt
- 3 Tablespoons Ghee (Clarified Butter)
Step By Step Instructions for Masala Bati Recipe | Potato Stuffed Masala Bati
Preparing the stuffing
- Heat oil in a pan and add cumin seeds (jeera) to it, along with some heeng (asafoetida).1 Teaspoon Cumin Seeds (Jeera), 1 Tablespoon Cooking Oil, 1/4 Teaspoon Heeng (Asafoetida)
- When the cumin seeds start to splutter, add minced ginger, garlic and finely chopped green chillies. Fry them for a few seconds.3-4 Cloves Garlic, 1 Inch Piece of Ginger, 1-2 Green Chillies
- Add boiled green peas to the pan.1/4 Cup Green Peas (Matar)
- Then add fennel seeds (saunf), turmeric powder (haldi), red chilli powder, garam masala, coriander powder (dhania), dry mango powder (amchur) and salt. Sauté the spices for 3-4 minutes.1 Teaspoon Saunf (Fennel Seeds), 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Salt
- Add coarsely mashed boiled potatoes to the pan.3 Large Potatoes
- Mix the potatoes with the spices and add some chopped coriander leaves.1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- The stuffing for bati is ready. Mix the coriander leaves and set it aside.
Preparing the bati
- Add whole wheat flour to a large mixing bowl along with some salt.2 Cups Whole Wheat Flour (Gehun ka Atta)
- Then add some molten ghee.3 Tablespoons Ghee (Clarified Butter)
- Rub the flour with the ghee to coat it completely. This is also called adding moyen.
- Add around 1/3 cup of water in small increments.
- Knead the flour to make a stiff dough.
- Divide the dough into small pieces and roll them into lemon sized balls.
- Gently press the balls with your hand to flatten them out in the shape of a small bowl.
- Place a spoonful of the potato stuffing prepared earlier in the center of the dough.
- Start gathering up the sides of the dough in the center and pinch it together at the top to close the gap.
- Gently roll it around between your palms to give it a round shape.
- Prepare all the batis this way.
- Bake the the batis in a preheated oven and bake them at 180 C or 350 F. Take them out halfway through baking and turn them around.
- Brush ghee on the batis before placing them back in the oven.
- Bake for a total of around 40 minutes till the batis become hard. You can also fry the batis in ghee instead of baking.
- Brush some more ghee on the batis and serve them hot along with dal and chutney.
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