Baked masala stuffed baati

Dal, Baati-Churma is a rich-delicious Rajasthani dish. Made with whole wheat flour and stuffed with green peas stuffing, baked masala baati is a delicious healthy version of the traditional dish. The twist here is that the baati is baked, thereby making it low in calories and also making it easy to prepare as the whole lot is baked in one go. Serve the battis fresh off the oven along with panchmel dal and churma.

Preparation Time: 10 minutes

Cooking Time: 18 minutes

Baking Time: 25 minutes

Baking Temperature: 250°C (500°F)

Makes: 10 baatis

Ingredients:

For the dough:

Whole Wheat Flour- 1 cup

Semolina (Rava)- ½ cup

Melted Ghee- 3 tbsp

Salt- To taste

Milk- ½ cup

For the filling:

Coarsely Crushed & Steamed Green Peas- 1 cup

Oil- 1½ tbsp

Cumin Seeds- ½ tsp

Asafetida (Hing)- ¼ tsp

Ginger & Green Chili Paste- ½ tsp

Chili Powder- ¼ tsp

Coriander Powder- 1 tsp

Salt- To taste

For serving:

Panchmel Dal

Churma

Ghee (Optional)

Method:

For the Dough:

• Mix all the ingredients together in a bowl and knead along with milk to make firm dough. Knead for about 3 to 4 minutes.
• Divide the dough into 10 equal parts, cover with a wet muslin cloth, and set aside for 20 minutes.

For the Green Peas Stuffing:

• Heat oil in a nonstick pan, add cumin seeds and hing.
• When the cumin seeds crackle, add the ginger-green chili paste, chili powder, coriander powder, and mix for a minute. Add the green peas and salt.
• Mix well and cook on medium flame for 2 to 3 minutes, while stirring continuously.
• Remove from the flame and allow the stuffing to cool. Divide into 10 equal parts and keep aside.

How to Bake:

• Roll out the dough into a small thick roti.
• Place a portion of stuffing in the center of the dough and slowly wrap the filling with the dough by slightly stretching and pressing over the filling.
• Seal the ends tightly and remove the excess dough if required.
• Flatten the kachori baati slightly.
• Bake the baatis on a greased tray at 250°C for 25 minutes.
• Serve hot with dal, churma, and ghee.