Baked Masala Bati

Baked Masala Bati

The traditional Daal bati churma platter from Rajasthan is famous for the quantities of ghee that goes in the making of batis, the traditional Rajasthani bread. However, its not just the ghee that lends the flavour to the batis. Here is a recipe which innovates the traditional batis by using a stuffing and minimum amount of ghee. In this recipe I have used the stuffing of potatoes,  peas and capsicum… you can make  your own combinations. Serve these batis with  green chutney and tomato ketchup for a wholesome tea time snack or with panchmel daal for an excellent brunch.


For the dough

Wheat flour/Gehun ka atta   4 cups

Melted unsalted clarified butter/ghee 2 tsp

Salt 1 tsp

Ajwain/Bishop’s weed 1/2 tsp

Baking powder 3/4 tsp

Bati dough

Warm water to knead 1 & 1/4 to 1 & 1/2 cup

For the filling

Boiled potatoes 4 medium size

Capsicum/shimla mirch 1/2 cup

Peas 3/4 cup (steamed)

Green chillies 2 small chopped

Coriander/cilantro chopped 2 tablespoon

Red chilli powder 1 tsp

Saunf/fennel seeds powder 2 tsp

Ajwain/bishop’s weed 1/2 tsp

Lemon juice out of 1 & 1/2 lemon


Salt 1 & 1/2 tsp

Other Ingredients

Ghee to coat bati  as required

Coriander chutney & tomato sauce as required


Peel & grate boiled potatoes. Add peas, capsicum, green chillies & the remaining spices & mix well. Keep aside.

For bati -Mix all the dry ingredients together . Add ghee & knead a hard dough using warm water for Bati.

Divide the dough into 14 parts. Roll out each part into small rounds/thick roti ( as shown) with help of rolling pin & board.

Fold the sides to create space for the filling. Add approx. 1 tablespoon of filling inside the roti & close the sides gently to make bati.

Bake the bati in a pre heated gas tandoor (in medium flame).Turn the bati upside down after  5 minutes & bake again for approx 5 minutes (till brown spots appear over the surface)

Heat the ghee ( approx 1 cup) in a pan. Gently drop the bati (one at a time) in the pan & allow to rest only for 10 seconds.Take out the bati & serve hot with green/coriander chutney and tomato sauce.

Makes 14 batis

Serves 7

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