Masala Baati

Instructions

1. 1

   Prepare the Baati Dough

   • In a large mixing bowl, combine the whole wheat flour, semolina, carom seeds, baking soda, and 1 tsp of salt.
   • Add 4 tbsp of ghee. Rub the ghee into the flour mixture with your fingertips until it achieves a crumbly, breadcrumb-like texture. This step is crucial for a crispy baati.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. Avoid making the dough soft.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
2. 2

   Prepare the Spicy Filling

   • Heat vegetable oil in a pan over medium heat. Once hot, add the cumin seeds and asafoetida, allowing them to splutter for about 30 seconds.
   • Add the finely chopped onion, green chilies, and ginger paste. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Stir in the turmeric powder, red chili powder, and coriander powder. Cook for another minute until the raw smell of the spices disappears.
   • Add the mashed potatoes, boiled green peas, and 0.75 tsp of salt. Mix thoroughly to combine all ingredients. Cook for 2-3 minutes, mashing any large potato chunks.
   • Turn off the heat and mix in the dry mango powder, garam masala, and chopped coriander leaves. Allow the filling to cool down completely before use.
3. 3

   Stuff and Shape the Baatis

   • Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease it.
   • After the dough has rested, knead it again for a minute. Divide the dough and the cooled filling into 12 equal portions.
   • Take one portion of dough and flatten it into a 3-inch disc using your palms. Create a small well in the center.
   • Place one portion of the potato filling in the center. Carefully bring the edges of the dough together, pinching to seal it tightly. Roll it between your palms to form a smooth, crack-free ball.
   • Repeat the process for the remaining dough and filling. Arrange the shaped baatis on the prepared baking sheet, leaving some space between them.
4. 4

   Bake and Serve

   • Place the baking sheet in the preheated oven. Bake for 20-25 minutes.
   • After about 12-15 minutes, flip the baatis over to ensure they cook evenly on all sides.
   • The baatis are ready when they are golden brown and have developed a few cracks on the surface, indicating they are cooked through.
   • Carefully remove the hot baatis from the oven. Using a kitchen towel, gently press each baati to crack it open slightly.
   • Dip each cracked baati into the bowl of melted ghee for a few seconds, ensuring it's well-coated.
   • Serve the hot Masala Baati immediately with Panchmel Dal, Churma, and a side of garlic chutney.