3 Types Of Rajasthani Baati

Published On May 1, 2023
In Video
By Guest Author
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Prep Time
10 minutes
Cook Time
20 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING DOUGH :
Whole wheat flour / Gehu ka aata - 2 Cups
Semolina / Sooji - 1/2 Cup
Clarified butter / Ghee - 1/2 Cup
Salt - As per taste
Carom seeds / Ajwain - 1/2 tsp
Lukewarm water - As required
FOR PREPARING ALOO MASALA BAATI :
Mustard oil - 1 tbsp
Green chilli / Hari mirchi - 2 Finely chopped
Onion / Pyaz - 2 Finely chopped
Ginger-garlic paste / Adarak-lahsun ka paste - 1 tsp (optional)
Boiled green peas / Hare matar - 1/2 Cup
Salt - As per taste
Turmeric powder / Haldi powder - 1/2 tsp
Carom seeds / Ajwain - 1/4 tsp
Chaat masala - 1/2 tsp
All spice mix powder / Garam masala - 1/2 tsp
Black salt / Kala namak - 1/4 tsp
Red chilli powder / Lal mirch powder - 1 tsp
Boiled potato / Uble huye aloo - 3 Peeled and mashed
FOR PREPARING SATTU MASALA STUFFED BAATI :
Sattu - 1 Cup
Salt - As per taste
Red chilli powder / Lal mirch powder - 1 tsp
Turmeric powder / Haldi powder - 1/2 tsp
All spice mix powder / Garam masala - 1/2 tsp
Carom seeds / Ajwain - 1/4 tsp
Chaat masala - 1/2 tsp
Black salt / Kala namak - 1/4 tsp
Water - Few drops
Mustard oil - 2 to 3 tsp
FOR ROASTING BAATI :
Clarified butter / Ghee - As required
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING DOUGH :
Take whole wheat flour in a bowl. Add sooji, clarified butter, salt, and carom seeds.
Add lukewarm water gradually to prepare the medium hard dough.
FOR PREPARING PLAIN BAATI :
Take a small ball sized part of the dough and flatten it using your palms and fingers. Then join the ends of it to prepare a round shaped baati. Likewise, prepare all baatis.
FOR PREPARING ALOO MASALA BAATI :
Heat mustard oil in a Wonderchef non stick pan. Add green chilli and onion. Saute it for a few seconds on medium flame.
Then add ginger-garlic paste and mix well. Saute it for 1 to 2 minutes on medium flame. Stir it occasionally.
Further, add boiled green peas, salt, turmeric powder, carom seeds, chaat masala, all spice mix powder, black salt, and red chilli powder. Mix well.
Then add boiled and mashed potato. Mix well. Once done, turn off the flame and let it cool down.
Take a small ball sized part of the dough and flatten it using your palms and fingers. Now add aloo masala in the centre of it. Then seal the ends of it to prepare a round shaped baati. Likewise, prepare all baatis.
FOR PREPARING SATTU MASALA STUFFED BAATI :
Take sattu in a bowl. Add salt, red chilli powder, turmeric powder, all spice mix powder, carom seeds, black salt, and chaat masala.
Then add a few drops of water and mustard oil. Mix well.
Take a small ball sized part of the dough and flatten it using your palms and fingers. Now add the prepared sattu masala in the centre of it. Then seal the ends of it to prepare a round shaped baati. Likewise, prepare all baatis.
FOR ROASTING BAATI :
Meanwhile, heat the appe pan and add some drops of ghee to the appe mould. Now add the prepared baati in the appe mould. Cover the pan with a lid.
Allow it to cook on a low flame for 3 to 4 minutes. Flip the baati and add some drops of ghee.
Now cover the pan. Cook it for 3 to 4 minutes. Once done, take them out to a plate.
Dip them in melted ghee for a few seconds. Then take them out to a serving plate.
'3 Types Of Rajasthani Baati' is ready to be served with dal, churma, and lahsun ki chutney.