Rajasthani Bharwan Masala Bati Recipe: It is a matter of Rajasthan and there is no mention of delicious food there, this cannot happen. The Dal Bati Churma is famous there, but the recipe that we are going to tell you today is Bharawan Masala Baati, which looks amazing without lentils. Masala baati is crisp from outside and rich in spices from inside. You can make it with evening tea or whenever there is a mild hungry. The special thing is that you do not need an oven or special oven to make it, you can also make it in your ordinary cooker. Children also like it very much and you can serve it with great pride in front of the guests. Its best thing is that it does not take much effort to make it, just some easy material is needed. In this recipe, the baati is made by adding spicy stuffing of potato, which gives the same taste like samosas and kachori in food. Believe me, when you make it once, you will feel like making it again and again.
For stuffing
- 5-6 medium potatoes boiled (grated or mash well)
- Finely chopped coriander
- Half a teaspoon chaat masala
- A teaspoon of cumin powder
- Half a teaspoon coriander powder
- A teaspoon of Kashmiri red chili powder
- 2-3 finely chopped green chillies
- Salt taste
First of all, add wheat flour, semolina, celery, royal cumin, salt, baking soda and green coriander and mix well.
Slowly add water and knead a hard dough like the puri.
Now cover it and keep it for 15 minutes so that the dough is set.
Stuffing
Put grated or mashed potatoes in a vessel. Add green coriander, cumin powder, chaat masala, coriander powder, red chili powder, green chillies and salt and mix it well. Mix this spice so well that all the spices get absolutely mixed in the potatoes. Your spicy stuffing is ready.
Battle
Break the dough of medium size with dough. Put it on the palm and make it like a bowl so that the stuffing can be filled in it. Now add one or two teaspoons of prepared potato masala to it. Lift the edges and seal it well and then press lightly with your hand and give it round or oval shape. Similarly, make all the bats. About 10-12 bats will be made comfortably with this measurement.
Cooker
If you have a baati cooker then good, otherwise the simple aluminum cooker will also be fine. Heat the cooker lightly on medium heat. Keep the bats one by one. Cover the lid of the cooker on top but remove the rubber and whistle. After 5 minutes, turn the boats so that on the other side also become well roasted. Then cook for 5-6 minutes more. When light brown colors start appearing around the boats, then it is ready. If you want, after cooking the boats, you can immerse it lightly in ghee, which will make their taste even more spectacular.
How to serve
Serve hot masala bati with green coriander chutney, tamarind sour-sweet chutney or mango pickle. Its crisp and spicy taste will make your heart happy. You can also keep it in children’s tiffin or make it in the evening party and feed the guests.
