Ingredients

• 2 cups - Whole Wheat flour
• 1/2 cup - Semolina ( Rava )
• 1/2 cup - Curd, beaten
• 2 tsp - Ginger Garlic paste
• 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 Mango Powder, Coriander Powder, Red Chilli Powder each
• 2 - Green Chillies, chopped fine
• 1 tsp - Oil to cook
• 1 tsp - Cumin seeds

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