Rajasthan
Masala baati
A baati with a secret: spiced potato and peas hiding inside the crust, waiting for its ghee bath.
75 minTime
15 gProtein each
mediumSpice
The stuffed baati2 chapters · 1 min readMake it your way
Grandma's wayStuffed, oven baked and dunked in ghee, the way Rajasthani kitchens do it for guests.
The original639kcal
15 gprotein
13 gfibre
75minutes
Masala baati as served with dal in Rajasthan.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Rub 1/4 cup ghee into the atta, rava, ajwain and a pinch of salt until it clumps when pressed. Add water little by little and knead a stiff dough. Cover and rest 20 minutes.
- 2Heat oil, crackle the fennel, add ginger, chilli and peas and cook 3 minutes. Add the potatoes, all the powders, salt and coriander and mash together.
- 3Divide dough into 12 balls. Flatten each, place a spoon of filling in the centre, pinch shut and roll gently into a ball. Press a small dent on top.
- 4Bake at 200 C for 30 to 35 minutes, turning once halfway, until golden with small cracks.
- 5Warm the remaining ghee. Press each hot baati lightly to crack it and dip for a few seconds, then lift out.
Serve it like this
Crack the baati open on the plate, pour hot dal over and keep extra ghee and lehsun chutney on the side.
