Born and brought up in Rajasthan, I have grown up eating dal baati. To be honest, as a child, I was never a fan of this dish. But my mother, who would never give up on me, introduced me to a more flavorsome variation of baati, i.e. masala baati. I was given a piece of this after I finished a portion of my “not so favorite” dal baati. This process finally made me fall in love with the OG, dal baati. The masala version however, remains my first love.
Masala Baati
Ingredients
For Dough:
- Flour – 2 cups
- Ghee – ¼ cup
- Salt to taste
- Water, as required
For stuffing:
- Oil – 1 tbsp
- Potatoes – 4 to 5
- Fennel seeds – 1 tsp
- Salt to taste
- Red chilli powder – 1 tsp
- Dry mango powder – 1 tsp
- A handful of chopped coriander leaves
For serving:
- Ghee
Method
- To make the dough, combine the flour, salt and carom seeds.
- Mix well.
- Gradually add water to make a semi stiff dough.
- Let it rest for 10 minutes.
- For the stuffing, heat oil and add fennel seeds.
- Add boiled and mashed potatoes.
- Add the spices and coriander leaves.
- Cook the stuffing for 5-7 minutes.
- Take a portion of the dough and stuff the potato masala.
- Seal it properly.
- Bake the masala baatis at 180 degrees for 12-15 minutes.
- Serve the stuffed masala baatis with some ghee.
Watch this recipe here – Masala Baati
Vini Mehta is a Chartered Accountant turned food blogger from the Pink City. She loves to explore and recreate lost recipes from different parts of the country, Rajasthani cuisine being her favourite. Apart from cooking traditional recipes, she enjoys experimenting with fusion recipes by giving the classics a unique twist. Presenting food in an aesthetic manner is a medium of artistic expression for her.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.