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A delightful Rajasthani specialty! These are whole wheat flour balls stuffed with a spicy potato and pea filling, baked until golden and crisp. Perfect when dunked in dal and drizzled with ghee.
For 4 servings
Prepare the Baati Dough
Prepare the Spicy Filling
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A delightful Rajasthani specialty! These are whole wheat flour balls stuffed with a spicy potato and pea filling, baked until golden and crisp. Perfect when dunked in dal and drizzled with ghee.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 563.3 calories per serving with 13.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stuff and Shape the Baatis
Bake and Serve
For a protein-rich version, substitute the potato filling with crumbled paneer (Indian cottage cheese) mixed with spices.
Use a filling of roasted sattu (gram flour) with spices, similar to Bihari Litti, for a different regional flavor.
Instead of baking, you can cook the baatis in an 'appe' pan on the stovetop over low heat, or shallow fry them in ghee until golden brown.
To reduce the fat content, you can brush the baatis with ghee instead of dipping them, and use a minimal amount of oil for the filling.
The use of whole wheat flour and semolina provides complex carbohydrates, which break down slowly and offer a steady supply of energy, preventing sudden sugar spikes.
Whole wheat flour is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.
The combination of whole grains and green peas contributes a moderate amount of plant-based protein, essential for muscle repair and overall body function.
One serving of Masala Baati (approximately 3 pieces) contains around 650-700 calories. The calorie count can vary based on the amount of ghee used for dipping and in the dough.
Masala Baati is a traditional, calorie-dense dish rich in carbohydrates and fats. While the whole wheat flour provides fiber, it's considered an indulgent meal rather than a daily health food. It can be enjoyed in moderation as part of a balanced diet.
Yes, you can. Traditionally, baatis are cooked over charcoal embers. At home, you can use a gas tandoor, a heavy-bottomed pan with a lid (cook on low heat, turning frequently), or an 'appe' (paniyaram) pan for smaller baatis.
Store leftover baatis in an airtight container at room temperature for up to 24 hours or in the refrigerator for 2-3 days. Reheat them in a preheated oven at 180°C (350°F) for 5-7 minutes or on a tawa with a little ghee until heated through.
Baatis can turn out hard if there isn't enough 'moyen' (fat, in this case, ghee) rubbed into the flour, or if the dough is too dry. Ensure the flour has a breadcrumb-like texture after adding ghee, and the dough is stiff but not dry and crumbly.
Absolutely. You can prepare the potato filling and the dough up to a day in advance. Store them in separate airtight containers in the refrigerator. Bring the dough to room temperature for about 30 minutes before shaping the baatis.