Recipe- Delicious Masala Bati For Dinner

Bharwa Masala Baati is a very popular Rajasthani dish. Masala Bati is a stuffed dumpling which is either deep fried or baked in a bati oven. This easy to make ‘masala baati’ is prepared with very basic ingredients, and tastes delectable.

Ingredients

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)

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)

Method

* Add 5-6 cloves and 7-8 peppercorns to a pan.

* Dry roast for for 1-2 minutes over medium-low heat.

* Once roasted, crush them coarsely using a mortar pestle. Set it aside.

* Heat 2 tablespoons oil in a broad non-stick pan over medium heat.

* Once the oil is hot, add coarsely powdered cloves and peppercorns, crushed coriander seeds, the cumin seeds, and asafoetida. Saute for 1 minute.

* When the seeds crackle, add chopped ginger, chopped green chilies and saute for another minute.

* Now add chili powder, turmeric powder, garam masala powder, coriander powder, amchur powder, and salt.

* Mix everything well and fry for few seconds.

* Add cashews and raisins and saute for 1 minute.

* Add boiled and mashed potatoes and mix well.

* 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.

* Turn off the heat and transfer masala on a plate. Let it cool completely.

* Once cooled, divide the stuffing into 13-14 equal portions and roll them into balls. Keep them aside.

* For making the dough, add whole wheat flour, semolina, salt, baking powder, baking soda, carom seeds (ajwain), oil/ghee to a bowl.

* Mix everything well until crumbled.

* Add warm water and knead into a firm dough.

* Apply little oil/ghee on the prepared dough and keep it covered for 30 minutes.

* Once the dough is rested for 30 minutes, divide it into 13-14 portions.

* Shape each portion into balls.

* Roll into a 2-inch diameter circle.

* Place 1 stuffing ball in the center.

* Bring together all the sides, and seal it tightly.

* Then remove the excess dough. Roll it again.

* Repeat steps 3 to 6 to make 13 more batis.

* 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.

* Drain on an absorbent paper and fry more batis.

* Serve hot masala bati with dal and Chutney, and churma.

* Preheat oven to 175°C/350°F.

* Arrange the prepared stuffed baatis on a lined baking tray.

* Bake for 30-40 minutes or until they are crisp and golden brown.

* Dunk them in ghee for 1 minute.

* Drain on an absorbent paper.

* Drizzle with some more ghee and serve hot masala bati with Dal, and mirchi ke tipore (green chili pickle).