Baked Whole Wheat Masala Baati Recipe
Healthy Rajasthani Spiced Wheat Dumplings
Masala Baati is a traditional Rajasthani dish that’s often served as part of the state’s royal cuisine. This baked version of the classic is a healthier twist on the deep-fried recipe, yet it retains all the rich flavors of the aromatic spices and wholesome whole wheat flour. The Masala Baati is a delicious, spiced wheat dumpling, perfect for a filling meal or as a snack with a cup of tea. With a delightful combination of whole wheat, semolina, ghee, and a tangy, spiced pea filling, it’s a wholesome treat that balances nutrition and flavor.
Ingredients
| For the Baatis | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina/Rava) | 1/2 cup |
| Ghee (Clarified Butter) | 1/2 cup |
| Salt | To taste |
| Curd (Dahi/Yogurt) | 2 tbsp |
| For the Masala Filling | Quantity |
|---|---|
| Green Peas (Matar) | 1 cup |
| Onion | 1 medium, chopped |
| Green Chilies | 2, finely chopped |
| Cumin Seeds (Jeera) | 1 tsp |
| Ginger-Garlic Paste | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder (Haldi) | 1/4 tsp |
| Coriander Powder (Dhania) | 3/4 tsp |
| Roasted Cumin Powder (Jeera) | 1 tsp |
| Salt | To taste |
| Sunflower Oil | 1 1/2 tsp |
Preparation Time
- 20 minutes
Cooking Time
- 60 minutes
Total Time
- 80 minutes
Servings
- 4 servings
Cuisine
- Rajasthani
Course
- Lunch
Diet
- Vegetarian
Instructions
Step 1: Prepare the Baati Dough
- In a large mixing bowl, combine the whole wheat flour, semolina (sooji), ghee, salt, and curd (yogurt).
- Gradually knead all the ingredients into a soft, pliable dough. The dough should not be sticky but should be soft enough to shape into small balls.
- If the dough feels too stiff, add a little milk to achieve the right consistency and knead until smooth.
- Once the dough is ready, divide it into small, equal-sized portions and set them aside on a platter or tray.
- Cover the portions with a damp cloth and allow them to rest for about 30 minutes.
Step 2: Prepare the Masala Filling
- Heat a pan on medium heat and add the sunflower oil.
- Once the oil is hot, add cumin seeds, chopped onions, and green chilies. Sauté until the onions turn light pink and soft.
- Add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, roasted cumin powder, and salt. Stir the mixture continuously to cook the spices for a minute or two, allowing the raw smell of the spices to disappear.
- Add the green peas to the pan and stir everything together. Cook for about 3 minutes until the peas are tender.
- If the peas are too dry, add a little water to help them cook. However, once the peas are done, make sure to cook until the excess water evaporates.
- Once the filling is cooked and the water is completely dry, remove the pan from the heat and set the mixture aside to cool completely.
Step 3: Shape the Baatis
- Take one portion of dough at a time and roll it into a small disc (approximately 2-3 inches in diameter).
- Place the disc on your palm, and scoop a spoonful of the prepared masala filling. Place the filling in the center of the disc.
- Carefully bring the edges of the dough together, encasing the filling inside. Pinch the edges to seal the baati.
- Lightly press the baati to flatten it slightly, then use your thumb to make a small depression in the center of each ball.
- Repeat this process with the remaining portions of dough and filling.
Step 4: Boil the Baatis
- In a large, heavy-bottomed pot, bring about 3 liters of water to a boil.
- Reduce the heat to low and gently slide the prepared baatis into the water.
- Allow the baatis to cook for 15-20 minutes. You’ll know they’re ready when they rise to the top of the water.
- Once they have risen, remove the baatis carefully from the water and set them aside on a platter to cool slightly.
Step 5: Bake the Baatis
- Preheat your oven to 200°C (392°F).
- Once the baatis have cooled slightly, place them on a baking sheet lined with parchment paper.
- Bake the baatis in the preheated oven for 25-35 minutes. Turn them every 10 minutes to ensure they bake evenly and turn golden brown on all sides.
- Once they are crispy and golden, remove the baatis from the oven and set them aside to cool slightly on a tray.
Step 6: Serve
- Serve your freshly baked Masala Baatis while they are still hot, with a dollop of ghee on top for an authentic touch.
- If you’re looking for a lighter meal, serve the baatis with Panchmel Dal (a traditional Rajasthani mixed dal), accompanied by a light drizzle of ghee.
- These baatis also make a perfect snack when paired with a hot cup of tea.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~300-350 kcal |
| Protein | ~7 g |
| Carbohydrates | ~45 g |
| Fiber | ~5 g |
| Fat | ~12 g |
| Saturated Fat | ~6 g |
| Sodium | ~250 mg |
(Note: Nutritional values are approximate and will vary based on specific ingredients used.)
Tips for Success
- Rest the Dough: Allowing the dough to rest for 30 minutes helps it become more pliable and easier to shape.
- Spice Adjustments: Feel free to adjust the amount of chili powder or green chilies to suit your taste.
- Bake and Boil: Boiling the baatis before baking ensures they cook thoroughly and don’t dry out in the oven.
- Serve Immediately: Masala Baatis are best enjoyed hot, right after baking. However, they can also be reheated in the oven if necessary.
Enjoy this delightful, healthy, and flavorful Rajasthani treat with your family and friends, and experience the rich heritage of Rajasthan with every bite!
