Masala Baati

Name: Masala Baati
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: rajasthani
Ingredients: 2 cup whole wheat flour; 0.5 cup semolina; 3 tbsp ghee (2 tbsp for dough and 1 tbsp for brushing); 1 tsp cumin seeds; 0.5 tsp carom seeds; 2 pcs green chili (finely chopped); 1 inch ginger (grated); 2 tbsp cilantro (finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.75 cup water (use as needed to make a firm dough)

RATING

4.4/5(67)

TASTE SCORE

8/10

Crisp on the outside and soft inside, masala baati is a Rajasthani baked wheat dumpling flavored with spices, herbs, and a little ghee. It is hearty, rustic, and perfect as part of a traditional meal with chutney or curry.

PREP

20m

COOK

35m

SERVES

1 PIECE

189 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Preheat the oven and ready the tray.
Heat the oven to 200°C. Lightly grease a baking tray with a little ghee so the baati does not stick.
mix · ~4 min
Mix the dry ingredients and spices.
1.Add whole wheat flour and semolina to a wide bowl.
2.Add cumin seeds, carom seeds, red chili powder, turmeric powder, coriander powder, garam masala, and salt.
3.Add chopped green chili, grated ginger, and chopped cilantro.
4.Mix well so the spices are evenly spread through the flour.
knead · ~7 min
Knead a firm dough.
Rub 2 tbsp ghee into the flour until the mixture looks crumbly. Add water little by little and knead into a firm, smooth dough that holds together well.
TIPKeep the dough firmer than roti dough so the baati keeps its shape and bakes up with the right crumb.
rest · ~10 min
Rest the dough.
Cover the dough and let it rest for 10 minutes. This helps the semolina absorb moisture and makes shaping easier.
assemble · ~5 min
Shape the baati.
1.Divide the dough into 8 equal portions.
2.Roll each portion into a smooth ball.
3.Flatten each one slightly and press a small dent in the center.
4.Place them on the greased tray with a little space between each piece.
bake · ~35 min
Bake until golden and cooked through.
1.Bake the baati for 20 minutes.
2.Turn them over gently so they brown evenly.
3.Bake again until golden with light cracks on top and the centers cooked, about 15 minutes more.
TIPIf one baati feels heavy or underdone in the center, bake for 3 to 5 minutes longer.
garnish · ~2 min
Brush with ghee.
Take the hot baati out of the oven and brush with the remaining 1 tbsp ghee for extra flavor and a classic finish.
serve
Serve the masala baati hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the dough firmer than roti dough; a soft dough will spread and turn bready instead of crumbly.
2
Rub the ghee well into the flour until it feels sandy, which helps create the classic short, flaky texture.
3
The small dent in each baati is important; it helps the center cook through before the outside gets too hard.
4
Turn the baati only after the base has set and browned, otherwise they can crack unevenly.
5
Look for light surface cracks and an even golden color as the best doneness cue, not just baking time.
6
Brush with ghee while the baati are still hot so it soaks in slightly and carries the masala aroma better.
7
You can shape the dough balls ahead and refrigerate briefly; bake straight from cool room temperature for best texture.

RECIPE VARIATIONS

Adapt it for your goals.

low ghee

Low-ghee

Reduce the ghee in the dough slightly and skip or lightly brush the finish if you want a lighter everyday version.

spicier

Spicier

Increase green chili and red chili powder for a sharper heat that pairs especially well with plain curd or mild dal.

stuffed

Stuffed

Fill with a dry spiced sattu or mashed potato mixture for a more filling baati with extra texture and flavor.

no chili

No-chili

Omit green chili and red chili powder for a milder version that still keeps the ginger, cumin, and coriander flavors.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Whole Grain Base

Whole wheat flour makes this baati more hearty and fiber-rich than refined flour breads, helping it feel satisfying.

✓

Digestive Spice Support

Cumin, carom seeds, ginger, and coriander are traditional spices often used to add warmth and aid digestibility in rich meals.

✓

More Satiating Texture

The combination of whole wheat, semolina, and ghee creates a dense, filling bread that is usually eaten slowly and in smaller portions.

QUESTIONS?

Frequently asked questions

This usually happens if the dough was too dry, the baati were shaped too large, or they were overbaked. Keep the dough firm but smooth, make even pieces, and check the center near the end.