Aloo Masala Baati Recipe

Aloo Masala Baati

  • Prep Time
    5 minutes
  • Cook Time
    40 minutes
  • Difficulty Level
    Advanced

Aloo Masala Baati is a traditional dish from Rajasthan.

Aloo Masala Baati is spicy and tasty stuffed baati. Dal-Baati-churma is the signature dish of Rajasthan that has earned popularity across the world. In addition, the spicy potato stuffing gives a new taste to a regular baati. It tastes amazing with dal and churma. When you dip baati in a bowl of ghee it makes baati extremely flavorful. Moreover, this masala baati with dal is a wonderful way to warm yourself up on a cold day. So try to prepare this amazing recipe and enjoy it with family and friends. Let us know your feedback in the comment section.

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This recipe was prepared by lovely Moms: Geeta Jhalani, Shikha Sethi & Renu Natani

Tips and Suggestions by Mom Chef:

  • Check the moyan by binding the flour. If it binds, the moyan is perfect. Else, add more melted ghee.
  • FOR POTATO MIXTURE :
  • Take out the boiled potato immediately from the pressure cooker.
  • Add semolina to the mixture if the mixture becomes softer.
  • FOR PREPARING BAATI IN OTG :
  • Preheat OTG to 200 degrees Celsius for 10 minutes. Then cook baati for 30 minutes at 200 degrees Celsius.

For more such exciting recipes like Aloo Masala Baati, please click on the following link:

  1. Daal Baati Churma
  2. Rajasthani Traditional Thali
  3. Sooji Kachori | Suji Ki Kachori

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Ingredients

  • FOR PREPARING ALOO MASALA :
  • Boiled potato / Aloo - 3 Peeled and mashed
  • Salt - As per taste
  • Fennel seeds / Saunf - 1 tsp
  • Roasted cumin seeds powder / Bhuna jeera powder - 1 tsp
  • Coriander leaves / Hara dhaniya - A handful
  • Red chilli powder / Lal mirchi powder - 1 tsp
  • Green chilli / Hari mirch - 2 to 3 Finely chopped
  • FOR PREPARING ALOO MASALA BAATI :
  • Whole wheat flour / Gehu ka aata - 1 Cup
  • Clarified butter / Ghee - As required
  • Carom seeds / Ajwain - 1 tsp
  • Salt - As per taste
  • Water = As required
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING ALOO MASALA :
  2. Take boiled potato in a bowl. Add salt, fennel seeds, roasted cumin seeds powder, coriander leaves, red chilli powder, and green chilli. Mix well. Keep it aside.
  3. FOR PREPARING ALOO MASALA BAATI :
  4. Take whole wheat flour in a bowl. Add 2 to 3 tsp of ghee, salt, and carom seeds. Mix well. Check the moyan by binding the flour. If it binds, the moyan is perfect. Else, add more melted ghee.
  5. Add water gradually to make the medium soft dough like the dough for poori.
  6. 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.
  7. Meanwhile, preheat the gas tandoor for 10 minutes on a medium flame.
  8. Now add the prepared baatis to the gas tandoor and let them cook for 15 minutes on high flame. Flip the baatis in between so that they will get roasted from all sides.
  9. Once the baati turns nice golden brown and crack a little bit, then keep the flame low and cook it for more 12 to 15 minutes.
  10. Once cooked well, take them out, slightly break them and dip them in melted ghee for a few seconds. Then take them out to a serving plate.
  11. 'Aloo Masala Baati' is ready to be served.

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