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2 cups - Whole
1/2 cup -
( Rava )
1/2 cup - Curd, beaten
2 tsp -
1 tsp - salt, turmeric, cumin powder each
For the stuffing: 1 cup - Green Peas, boiled
1 - large onion, chopped very fine
1 - Tomato, chopped small
1 tsp - Paanch phoran Masala
1 tsp - Salt, Garam Masala, Dry
Powder, Coriander Powder,
Red Chilli powder
2 - Green Chillies, chopped fine
1 tsp - Oil to cook
1 tsp -
How to Make Masala Baati
Mix together flour, semolina, curd, spices and ginger-garlic paste.
Knead into semi-hard dough with enough water.
Keep it aside for 20 minutes covered with a wet cloth.
Heat oil in a pan, splutter cumin seeds.
Add onion and green chillies.
Fry for 2-3 minutes till the onion turns brown.
Add salt and mix.
Add tomatoes and spices.
Cook covered till the aroma starts coming and tomatoes become tender.
Add peas and cook covered for 3-4 minutes till the mixture becomes dry and peas absorb the spices well.
Keep it aside to cool.
Now, divide the dough into equal balls.
Roll the balls in your hands.
Keep rolling the dough ball and close it to form baatis.
For boiled baatis, boil water in a pan.
Immerse the baatis in the boiling water and cook for 15-20 minutes.
The baatis will start floating over the water.
Take them out and cool at room temperature for 5 minutes.
Bake all the baatis, ( both boiled and raw ) in a preheated oven ( 180 degrees C ) for 30-35 minutes, flipping sides after every 10 minutes.
Ensure that they don't get burnt.
Take out from the oven, allow it to cool for 2-3 minutes.
Break the baaties by pressing with hands and sprinkle ghee on top.
Enjoy it with your choice of chutney or raita.
Recipe courtesy: UK Rasoi
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.