Rajasthani Masala Bati

Rajasthani Masala Bati

Baati is rajasthani food.

Baati can be ready in many styles.  Stuffed or plain.

Ingredients

  1. Wheat flour – 2 cup

  2. Semolina( Suzi) – 1/2 cup

  3. Gram flour (Besan)- 1/2 cup

  4. Desi ghee – 1/3 cup

  5. Desi ghee – 1/2 cup (for coating baatis)

  6. Black pepper – 3/4 tsp

  7. Brown cardamom – 1

  8. Coriander seeds – 1 tsp

  9. Fennel seeds – 1 tsp

  10. Cumin seeds – 1/2 tsp

  11. Carom seeds – 1/2 tsp

  12. Baking soda – less than 1/4 tsp

  13. Asafoetida – 1 pinch

  14. Red chili powder – 1/4 tsp

  15. Salt – 1 tsp (or as per taste)

Method

  1. Add whole spices – coriander seeds, fennel seeds, cumin seeds, brown cardamom, black pepper and salt in a mixture grinder and grind coarsely.

  2. Take flour, semolina, gram flour, coarsely ground spices, carom seeds, red chili powder, asafoetida and baking soda in a bowl and mix all ingredients. Also ghee and mix well. Now add little water at a time and knead soft dough same as used for making paranthas. Cover and keep aside the dough for 20 minutes to set.

  3. Dough is now set, grease your hands with some oil and knead the dough until smooth. Dough for making baati is now ready. Make balls from the dough, equal to lemon size.

  4. Take a baking tray and grease it with some ghee. Take one dough ball and roll giving it a round shape. Place the baati on baking tray. Likewise make all the dough balls and place them on baking tray at some distance.

Bake baatis:

  1. Preheat oven at 220 degree centigrade. Place the tray in the oven and set the oven on 220 degree centigrade for 15 minutes.

  2. After 15 minutes take out the baati from oven and check. Baatis are slightly brown. Bake the baatis in oven for 10 more minutes at 200 degree centigrade and check later. It took 25 minutes to bake the baatis. Baati is now ready.

  3. Dip the steaming hot baatis in ghee, one by one and place on a plate. Baati is ready to be served. Serve Rajasthani masala baati with panchratna dal or arhar dal or green coriander chutney or pickle.

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