Masala Baati

Name: Masala Baati
Ingredients: 2 cups coarsely ground whole wheat flour (about 260 grams); 1/2 cup semolina (about 90 grams); 1/2 cup chickpea flour (about 50 grams); 1 teaspoon whole coriander seeds; 1/4 teaspoon baking soda; 1 teaspoon fennel seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon carom seeds (ajwain); 4 tablespoons ghee (for mixing into the dough); 2 tablespoons red chili powder; 1/4 teaspoon turmeric powder and 1/4 teaspoon garam masala powder; Salt to taste; Ghee as needed for dipping; as needed Water

Arti Shukla @cook_23566881

Shivpuri MP

Masala Baati is a popular Rajasthani recipe that can be made in several ways. Some people fry it, while others bake it in the oven. Both versions taste amazing. If you want to try the authentic flavor of Rajasthani Masala Baati, you should definitely give this recipe a try.

Arti Shukla @cook_23566881

Saved

Ingredients

2 cupscoarsely ground whole wheat flour (about 260 grams)
1/2 cupsemolina (about 90 grams)
1/2 cupchickpea flour (about 50 grams)
1 teaspoonwhole coriander seeds
1/4 teaspoonbaking soda
1 teaspoonfennel seeds
1/2 teaspooncumin seeds
1/2 teaspooncarom seeds (ajwain)
4 tablespoonsghee (for mixing into the dough)
2 tablespoonsred chili powder
1/4 teaspoonturmeric powder and 1/4 teaspoon garam masala powder
Salt to taste
Ghee as needed for dipping
as neededWater

Saved

Steps

1

In a large bowl, combine the wheat flour, semolina, chickpea flour, crushed spices, carom seeds, red chili powder, asafoetida, and baking soda. Mix well. Add the ghee and mix thoroughly. Gradually add water and knead into a soft dough, similar to paratha dough. You will need just under 1 cup of water for this amount of flour. Cover the dough and let it rest for 20 minutes so it can rise and set.
2

Once the dough has rested, grease your hands with a little ghee and knead the dough until smooth. The dough is now ready for making baati. Divide the dough into portions about the size you would use for making chapati balls. You should get about 15-16 balls from this dough.
3

Preheat the oven. Shape each portion into a round ball and place them on a baking tray, leaving a little space between each one.
4

After 15 minutes, check the baati. They should be lightly browned. If they are still pale, bake for another 5 minutes. The baati should be golden brown and fully baked in about 20 minutes. The baati are now ready.
5

While still hot, dip each baati in ghee and set aside. The baati are ready to serve.
6

Serve Rajasthani Masala Baati with Panchmel Dal, toor dal, or with cilantro chutney and pickle.
7