Masala Bati - Stuffed Masala Bati - Bharwa Masala Baati

Masala Bati - Stuffed Masala Bati is a very popular Rajasthani dish. Masala Bati is a stuffed dumpling which is either deep fried or baked in a bati oven.

Recipe Source Link:https://www.mygingergarlickitchen.com/stuffed-masala-bati/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Masala Bati Dough:

• 2 cups Whole wheat flour (gehun ka atta)
• 1/4 cup semolina (suji)
• 1/2 teaspoon salt (namak)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 tablespoons ghee/oil + few more drops
• 1/2 cup warm water for kneading dough (or as needed)

» For Masala Bati Potato Stuffing:

• 2 tablespoons oil
• 5-6 cloves (laung)
• 7-8 black peppercorns (kali mirch)
• 1 teaspoon Coarsely crushed coriander seeds (sabut dhania)
• 1 teaspoon cumin seeds
• pinch of asafoetida (hing)
• 1 teaspoon chopped or crushed ginger (adrak)
• 2 green chilies (hari mirch), chopped
• 1/2 tablespoon red chili (lal mirch) powder
• 1/2 teaspoon turmeric (haldi) powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon coriander (dhania) powder
• 1 tablespoon amchur (dried mango) powder
• 2 tablespoons cashews and raisins
• 2 cups boiled, peeled and mashes potatoes (aloo)
• 2 tablespoons coriander leaves (hara dhania)

» For Cooking Bati:

• Oil/ghee for deep frying
• 1/2 cup ghee for dipping baked bati

RECIPE INSTRUCTIONS

» How To Make Masala Bati Dough:

1. For making the dough, add whole wheat flour, semolina, salt, baking powder, baking soda, carom seeds (ajwain), oil/ghee to a bowl.
2. Mix it by rubbing and massaging the flour and ghee using your fingertips. You need to keep mixing until it resembles breadcrumbs and retains its shape.
3. Add warm water and knead into a firm dough.
4. Apply little oil/ghee on the prepared dough and keep it covered for 30 minutes.

» How To Make Stuffing For Masala Bati:

1. Add 5-6 cloves and 7-8 peppercorns to a pan. Dry roast for for 1-2 minutes over medium-low heat.
2. Once roasted, crush them coarsely using a mortar pestle. Set it aside.
3. Heat 2 tablespoons oil in a broad non-stick pan over medium heat.
4. Once the oil is hot, add coarsely powdered cloves and peppercorns, crushed coriander seeds, the cumin seeds, and asafoetida. Saute for 1 minute.
5. When the seeds crackle, add chopped ginger, chopped green chilies and saute for another minute.
6. Now add chili powder, turmeric powder, garam masala powder, coriander powder, amchur powder, and salt. Mix everything well and fry for few seconds.
7. Add cashews and raisins and saute for 1 minute.
8. Add boiled and mashed potatoes and mix well.
9. Cook on medium heat for 2 to 3 minutes. Keep stirring continuously, mash well with the back of a spoon. Add chopped coriander leaves and mix well.
10. Turn off the heat and transfer masala on a plate. Let it cool completely.
11. Once cooled, divide the stuffing into 13-14 equal portions and roll them into balls. Keep them aside.

» How To Shape Masala Bati:

1. Once the dough is rested for 30 minutes, divide it into 13-14 portions. Shape each portion into balls.
2. Roll into a 2-inch diameter circle.
3. Place 1 stuffing ball in the center.
4. Bring together all the sides, and seal it tightly.
5. Then remove the excess dough. Roll it again.
6. Repeat the same steps to make 13 more batis. Place all the batis in a mixing bowl, and cover it with a cling wrap.

» How To Fry Masala Bati:

1. Heat oil/ghee in a deep pan over medium heat. Once hot, turn the heat to medium-low and deep-fry batis until they are golden and crispy from all the sides.
2. Drain on an absorbent paper and fry more batis.
3. Serve hot masala bati with dal and Chutney, and churma.

» How To Bake Masala Bati:

1. Preheat oven to 175°C/350°F. Arrange the prepared stuffed baatis on a lined baking tray.
2. Bake for 30-40 minutes or until they are crisp and golden brown.
3. Dunk them in ghee for 1 minute. Drain on an absorbent paper.
4. Drizzle with some more ghee and serve hot masala bati with dal, and mirchi ke tipore (green chili pickle).

RECIPE NOTES

1. This is a hot recipe, so feel free to reduce the amount of chili powder and green chilies.
2. Baking powder is only needed for baked bati.
3. If you are planning to make fried batis then you can skip baking powder.
4. Traditional masala bati is fried in ghee. But you can replace ghee with oil.
5. Coarse whole wheat flour (mota gehun ka atta) is used in traditional recipes. I don?t get coarse whole wheat flour where I live, that?s why I use semolina. It gives that same coarse texture to the dough. But if you have coarse wheat flour, then semolina can be avoided.
6. You can also add some boiled green peas to aloo masala.