Masala Baati : A Rajasthani flavor

I have prepared baatis in past but never with the stuffing. This time I took a different version by boiling the baatis before cooking them in oven. I made two batches of each type and liked the pre boiled ones more. But S find the non-boiled baatis more tempting.. Anywaz, do try both of them while you are making this wonderful healthy snack. Its so filling, we had it for brunch today :)

Rajasthani dishes carry a different flavor and a rich history. Did you know that the Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are had after the meal, Rajasthani sweets are had before, during and after the meal. This cuisine is an electric blend of various influences. Due to scarcity of water, milk and curd were used to prepare foods in the previous era. 

Ok !! .. No, I don't belong to a Rajasthani family or background. its just I got this book of Rajasthani Cuisine and have tried a few of them. Got the curiosity of knowing more about them so searched and got the above info which is interesting enough to understand the nature of cooking in Rajasthan. So, here is a lip smacking recipe from my kitchen which I just tried today and couldn't resist posting it immediately. 

Ingredients:
1. 2 cups whole wheat flour
2. 1/2 cup Semolina ( Rava )
3. 1/2 cup Curd , beaten
4. 2 tsp ginger garlic paste 
5. 1 tsp salt, turmeric, cumin powder each


For the stuffing:
1. 1  cup green peas, boiled 
2. 1 large onion, chopped very fine
3. 1 tomato, chopped small
4. 1 tsp Panch phoran Masala 
5. 1 tsp salt, garam masala, dry mango powder, coriander powder, red chili powder each 
6. 2 green chilies, chopped v fine 
7. Oil to cook , 1 tsp
8. 1 tsp cumin seeds


Extra : Ghee to drizzle on top of hot baatis.

Method:
1. Mix together the flour, semolina, curd, spices and ginger-garlic paste. Knead into semi-hard dough with enough water. Keep aside for 20 min covered with wet cloth. 
2. Heat oil in a pan, splutter cumin seeds. Add onion and green chilies. Fry for 2-3 min till onion turns brown. Add salt and mix 
3. Add tomatoes and spices. Cook covered till the aroma starts coming and tomatoes get v tender.
4. Add peas and cook covered for 3-4 minutes till the mixture gets dry enough and the peas absorbed the spices well. Keep aside to cool
5. Now, divide the dough into equal balls. Roll the balls with hands and fill a part of stuffing inside. Keep rolling the dough ball and close it .( see the pic )

6. Likewise make all the baatis. Now, as I did you may divide them into two batches or just try in one as you like. 
7. For boiled baatis, boil water in a pan. Immerse baatis in the boiling water and cook for 15-20 min. The baatis will start floating over the water. Take them out and cool at room temperature for 5 min.

8. Bake all the baatis, ( both boiled and raw ) in a preheated oven ( 180 Degrees ) for 30-35 min, flipping sides after every 10 min.

9. Keep checking whether they get burnt from a side. Take out from the oven, rest for 2-3 min. They must be very hot from inside. 
10. Break the baaties by pressing with hands and drizzle ghee on top. Enjoy it with your choice of chutney or raita. We had them with Spinach Raita and Peanut Chutney. 

This makes a very good snack for parties and kids. Although time consuming ( almost 1  hour ) the end result is very good and can be made in batches for parties in advance. Just boil the baaties and keep aside. Bake fresh when the guests arrive. Avoid keeping the leftovers, as they tend to get soggy after some time and its difficult to regain the crunchy texture after reheating them. 


Linked to Breakfast Recipes event running @ Cooking for all seasons.