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Masala Baati Recipe: How To Make Stuffed Baati At Home
Masala baati recipe is part of a traditional Rajasthani meal. It is prepared as an evening snack for most celebrations. Here is a step-by-step procedure along with images and a video recipe.
Masala baati is an authentic Rajasthani snack that is commonly prepared in every household of that region. It is a part of the traditional everyday Rajasthani thali and can also be prepared during the times of celebrations.
The stuffed baati is crunchy and flaky on the outside and has a flavoursome potato filling inside. The amchur chutney and coriander chutney are a great compliment for the baatis. The bharwan baati is a good evening-time snack and when accompanied with a cup of chai, this makes it a perfect refreshment to be had, especially during the monsoons.
The Rajasthani masala baati is prepared by either baking the baatis in the oven or gas tandoor or with charcoal. Each of them gives a unique taste to the baatis. It is simple, though time consuming; however, it makes for a perfect snack or appetizer at parties.
So, read the step-by-step procedure along with images and also watch the video on how to make the masala baati.
MASALA BAATI RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Snacks
Serves: 7-8 pieces
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Atta (whole wheat flour) - 1½ cups
Salt to taste
Ajwain (carom seeds) - 1½ tsp
Malai (fresh cream) - ½ cup
Water - ½ cup
Potatoes (boiled and mashed) - 3 medium size
Peas (boiled) - 2 tbsp
Kashmiri chilli powder - 1 tsp
Amchur (dry mango) powder - 1 tsp
Jeera (cumin seeds) - 1 tsp
Coriander leaves (chopped) - 1 tbsp
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1. Pour atta in a medium-sized bowl and add salt, carom seeds and cream to it.
2. Mix well.
3. Add ½ a cup of water and knead it into a firm dough.
4. Take the mashed potato in a bowl and add the boiled peas.
5. Add salt, kashmiri chilli powder and amchur in the bowl.
6. Further, add jeera and coriander leaves and mix thoroughly.
7. Take a small portion of the dough, roll it in between your palms and mould it into a cup.
8. Take a tablespoon of the masala and place it on the centre of the dough cup.
9. Carefully close the open ends of the dough and seal it well by rolling it between the palms again.
10. Preheat the oven at 165°C for about 2 minutes and place the baatis in the oven for 10-15 minutes.
11. Remove the baatis from the oven, flip them over and place them back in the oven to cook for 10-15 minutes.
- 1. You can add ghee instead of cream to make the dough for the baatis.
- 2. The baatis can be cooked in a charcoal tandoor or a gas tandoor, which gives it a different flavour.
- 3. The masala baati goes well with amchur and coriander chutney.
- Serving Size - 1 serving
- Calories - 251 cal
- Fat - 5 g
- Protein - 9 g
- Carbohydrates - 40 g
- Sugar - 5 g
- Fibre - 6 g
STEP BY STEP - HOW TO MAKE MASALA BAATI
1. Pour atta in a medium-sized bowl and add salt, carom seeds and cream to it.
2. Mix well.
3. Add ½ a cup of water and knead it into a firm dough.
4. Take the mashed potato in a bowl and add the boiled peas.
5. Add salt, kashmiri chilli powder and amchur in the bowl.
6. Further, add jeera and coriander leaves and mix thoroughly.
7. Take a small portion of the dough, roll it in between your palms and mould it into a cup.
8. Take a tablespoon of the masala and place it on the centre of the dough cup.
9. Carefully close the open ends of the dough and seal it well by rolling it between the palms again.
10. Preheat the oven at 165°C for about 2 minutes and place the baatis in the oven for 10-15 minutes.
11. Remove the baatis from the oven, flip them over and place them back in the oven to cook for 10-15 minutes.
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