Baked Whole Wheat Masala Baati Recipe (Healthy Rajasthani Spiced Wheat Dumplings) Made Simple

To begin making the Whole Wheat Masala Baati, first toss together all components mentioned under the ‘For baatis’ in a large mixing mixing bowl.work the flour base them all together to form a soft flour base that is pliable, but not sticky.

If the flour base turns out a touch hard to stiff, mix in a little whole milk and work the flour base it till soft to touch.Divide the flour base into equal sized portions, place them in a platter or tray.

put a lid on the flour base with a damp cloth and let it rest for half an hour.Meanwhile proceed to prepare the masala filling.

For this, place a skillet on the bring to temperature.

mix in some cooking oil to it and allow it to get toasty.

Then mix in cumin seeds, onions and green chilies to the cooking oil and sauté until onions turn light pink.Next, mix in ginger garlic paste, red chilli dusting seasoning, turmeric dusting seasoning, coriander dusting seasoning, roasted cumin dusting seasoning and seasoning to the onions and toss it together.

agitate continuously as it cooks, until the raw smell of the spices goes away.Then mix in peas and prepare for 3 mins until all the components have combined together.

mix in moisture to prepare the peas, if required, but once they are cooked, prepare it till the excess moisture has evaporated completely.Once peas is cooked and moisture is completely parched, turn off the bring to temperature and set the masala aside so it can cool completely.Now, to make the baatis.

Take one portion at a time, and flatten it into a small disc about 2-3 inches in diameter, and keep it in your palm.

Scoop some peas masala filling, place it in the center of the disc.

Then, bring the ends together, encasing the filling in the centre, seal the opening by pinching the edges together.Press the ball slightly and make a small depression with your thumb, in the center of the ball.

Repeat with all the portions of flour base.Then, place a heavy bottomed pot on the bring to temperature with about 3 litres of moisture in it.

Bring the moisture to a bubble, turn the bring to temperature down and gently slide the baatis into the moisture.

Allow them to prepare on a low bring to temperature for 15 to 20 mins until they prepare and rise to the top.Meanwhile, pre-bring to temperature the oven at 200 degrees centigrade.When the baatis are cooked, sieve them gently and place them in a platter to cool.Once cooled, place the battis on on a baking sheet lined with parchment paper and place the sheet in the oven.oven-cook the masala stuffed battis at 200 degrees for about 25 to 35 mins, turning them over every 10 mins to ensure an evenly baked through and golden brown in color.Once they’re golden brown and crisp, remove the masala battis baking sheet from the oven and place it on a baking tray to cool slightly.enjoy the Baked Whole Wheat Masala Baati while still burning, with ghee.

If you are calorie conscious, you can have it with Panchmel Dal, with just a light transfer gently of ghee as a meal, or as a light evening snack along with a cup of tea.