Masala Bati Recipe | Potato Stuffed Masala Bati
Masala baati is a traditional deep fried or baked bread from Rajasthan made by stuffing dough with a spicy mixture of potatoes & peas.
Recipe Info
Nutrition
Calories: 135kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g
Ingredients For Masala Bati Recipe | Potato Stuffed Masala Bati
For the stuffing
- 3 Large Potato 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 Potato
- 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.
