Masala Bati brings together two amazing elements – a crispy wheat flour shell and a flavorful green pea stuffing. I learned this recipe from my grandmother, and it’s become my go-to dish for family gatherings. The batis are first baked until golden brown, then dipped in ghee, making them irresistibly rich and delicious.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The outer shell gets wonderfully crispy in the oven, while the spiced pea filling stays moist and flavorful. It’s not too complicated to make, but the results are sure to impress. The generous use of ghee gives it a rich, traditional taste that’s hard to resist.
Why You’ll Love This Recipe
You’ll love how the crispy bati shell contrasts with the soft, spicy filling inside. The recipe is forgiving – even if your batis aren’t perfectly shaped, they’ll still taste amazing. The aroma of cumin and coriander will fill your kitchen, and the final ghee dip makes everything extra special. It’s also great for making ahead and reheating.
Masala Bati
Cooking Tips
– Keep the dough semi-hard for the best texture
– Don’t skip browning the onions well – it adds depth
– Let the filling cool completely before stuffing
– Watch the batis carefully while baking to avoid burning
– Make sure the ghee for dipping is hot but not smoking
Serving and Storing Suggestions
Serves 6-8 people. Takes about 90 minutes to prepare and cook. Serve hot with dal or chutney. Leftovers stay good for 2 days in an airtight container. Reheat in the oven for 5-7 minutes to restore crispiness.
Similar Recipes
- Dal Bati
- Stuffed Paratha
- Litti Chokha
Nutrient Benefits
This dish offers protein from peas, healthy fats from ghee, and carbohydrates from wheat flour. The spices like cumin and coriander aid digestion. Green chilies add vitamin C, while onions and garlic provide antioxidants.
Masala Bati
Ingredients
- 1 Bati Dough
- 3/4 cuo Green Peas
- 4 tbsp Oil
- 1/2 tsp Cumin Seeds
- 1 Onion (medium and chopped)
- 1 tsp Coriander Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Green Chillies
- 1 Tomato (medium , chopped)
- 2 tbsp Green Coriander (chopped)
Ingredients for Bati:
- 2 1/2 cups Maida (sieved)
- Sal to taste
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 3 Green Chillies
- 2 1/2 cups Ghee
Instructions
- To make Bati dough, add salt, ginger-garlic paste, green chilli paste and 4 tblsp of ghee to the flour. Add just enough water to knead into a semi-hard dough.
- Heat the oil in a kadhai.
- Add the cumin seeds.
- When they crackle, add the onion and saute till it is well browned.
- Add the coriander powder, red chilli powder, green chillies and tomato.
- Cook till the tomato becomes soft.
- Add the green peas.
- Lower the flame and cook till they become tender and the excess liquid dries.
- Garnish with green coriander.
- When the mixture cools, fill small portions of it in the batis and bake in an oven for 10 minutes.
- Change sides and bake again for 10 minutes.
- It should be lightly browned with a few cracks when done.
- Remove and dip in melted ghee.
- Serve hot.
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Frequently Asked Questions
Can I make Masala Bati without an oven?
Yes. You can cook them on a stovetop using a heavy-bottomed pan on low heat. Cover and cook for 15-20 minutes on each side.
How do I know when the batis are properly cooked?
They should be golden brown with small cracks on the surface. Tapping them should produce a hollow sound.
Can I make the filling ahead of time?
You can prepare the filling up to 24 hours ahead. Store it in the fridge and bring to room temperature before using.
