Traditionally, masala batis can be deep-fried or baked in a tandoor oven. In some rural parts of Rajasthan, they are cooked using Uple (cow dung cakes). Each method yields a different result and a different flavour, but in any form they’re delicious. Some recipes call for boiling the baatis before they’re fried, but this tends to give them a less crispy finish.

Also Read: Dal Baati Churma: Did The Rajput Warriors Create This Epic Dish?

The most well-known baati filling is probably the mixture of green peas and besan, but as in all cases, the addition of potato just makes them even better. Serve it alongside panchmel dal, gatte ki sabzi and with a side of lehsun chutney, all washed down with a glass of chaas for an authentic Rajasthani experience.

Ingredients

For Masala Bati Dough:

  • 2 cups Whole wheat flour (gehun ka atta)
  • ¼ cup semolina (suji)
  • ½ teaspoon salt (namak)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons ghee/oil + few more drops
  • ½ cup warm water for kneading dough (or as needed)

For Masala Baati 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
  • ½ tablespoon red chili (lal mirch) powder
  • ½ teaspoon turmeric (haldi) powder
  • ½ 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 Baati:

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

Method:

  • To make the dough mix whole wheat flour, semolina, salt, baking powder, baking soda, carom seeds (ajwain), oil/ghee in a bowl. 
  • Massage the mixture together into a breadcrumb texture using warm water to bring it together. Knead into a firm dough.
  • Rub with oil, cover and keep aside for half an hour. 
  • To make the stuffing, roast the cloves and peppercorns in a dry pan for 3 minutes. Roughly crush them in a mortar and pestle.
  • In a pan heat 2 spoons of oil and saute the cloves and peppercorns, crushed coriander seeds, cumin seeds, and asafoetida for 1 minute. 
  • When they begin to crackle, add the chopped ginger, chillies and saute for another minute. 
  • Add chilli powder, turmeric powder, garam masala powder, coriander powder, amchur powder, and salt. 
  • Add cashews and raisins and saute for 1 minute.
  • Add boiled and mashed potatoes and mix well for 2-3 minutes before adding the chopped coriander. 
  • Once the stuffing has cooled, divide them into equal portions and form them into small balls.
  • Divide the dough into equal portions and roll them into balls and roll them out into 2 inch discs.
  • Place a ball of stuffing inside each and gently seal the edges. 
  • In a deep pan heat up a few inches of oil or ghee and once hot, turn down the heat and fry the batis until golden brown and crispy all over. 
  • Serve hot with dal, rice and pickle.