Stuffed Baati (baked)

Stuffed Baati is a traditional Rajasthani savoury dish. It is prepared with wheat flour, and stuffed with boiled potatoes mix. Traditionally,  stuffed baati is a roasted dish and later it is immersed in melted desi ghee (clarified butter) which gives it a wonderful combination of crispy outer layer and softer insides.

We get a separate baati oven to roast as now in our modern kitchen roasting baati in traditional way is not possible. For more information on traditional method of preparing plain baati, you can refer my  earlier post  Plain Baati (traditional Rajasthani food)

Generally, I prepare this complete traditional Rajasthani platter of besan ke ladoo (Besan ke ladoo),  panchmel daal (Panchmel daal), baati and churma – wheat flour (Churma (wheat flour)) and besan (Besan churma) – on the occasion of Ganesh Chaturthi festival. But this time, after a few days of  Ganesha festival there was a potluck arranged at my husband’s office. So I decided to send panchmel daal and stuffed baked baati. As I don’t have baati oven till now, I baked them in my OTG.

Oh, it was a lot of baati baking day!!

I baked stuffed baati dough in two batches – initial 60 baatis for potluck and another 30 in second batch for our lunch and some for my neighbouring friends.

It was a big tiring day, but in the afternoon my husband’s message refreshed me and I was re-energised!

My dish was appreciated by all and was ranked first under vegetarian dishes category 💃💃💃💃

Try these stuffed baked baatis once and feel free to at add any stuffing of your choice. It could be mixed veggies with paneer (cottage cheese), cheese, fresh grated coconut or roasted gram flour with spices too.

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Ingredients:

Wheat flour 3 cups
Baking soda 1/2 tsp
Baking powder 1/2 tsp
Salt 1 tsp
Carom seeds (ajwain) 1+1/2 tsp
Water 1+1/2 cup (reduce or increase 1-2 tbsp as per requirement,normal temperature)
Oil/desi ghee (clarified butter) 4 tbsp
Melted Desi ghee 1/4 cup (extra)
Boiled Potato mixture with spices

Process:

Collect all dry ingredients in a big vessel so that kneading is easy.

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Pour melted ghee and with the help of water knead smooth dough.

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Peel boiled potatoes and add salt, red chilli powder, asafoetida, garam masala, dry mango powder, grated ginger, finely chopped green chillies and green coriander leaves. If you like the taste, can add little bit of chaat masala too.

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Mash potatoes and mix everything together. Potatoes mix is ready.

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Divide the dough in 40-45 gms balls and roll them smooth.

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Flatten one ball of dough with the help of rolling pin or simply with your fingers.

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Place in between little bit of potato mix and close it.

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Roll this filled baati gently in between your palms to make it smooth. This way complete all baatis and place them in your ghee greased baking tray. Brush them with melted ghee nicely and bake in a pre-heated oven at 185 degrees for 30 to 40 minutes or till they are nicely brown.

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Once again apply melted ghee all over the baked baatis and relish them with panchmel daal or as a snack with your tea.

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Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

73 thoughts on “Stuffed Baati (baked)

  1. Hindu food is fascinating for the ingredients they use. If your baatis won that prize, congratulations, they will surely be tasty. I will try to do them and I hope to achieve something good. The variation is ideal because sometimes there are no ingredients. Happy Sunday.

    1. Thank you very much Mac.
      In India each state has its own culture and that is visible in their food also. Some basic ingredients are same but there will always be variation.
      I am glad that you liked it and thinking to try it also. Happy Sunday to you too.

    1. Thank you very much Steve. To prepare baati you don’t have to worry about different types of ingredients and multiple steps to follow. You can definitely prepare them!!!

    1. Thanks a lot Jaya. Addition of baking soda and baking powder is just too reduce the amount of ghee. Now can’t even think to digest so much desi ghee if prepare baatis in completely traditional ways

  2. Oh wow, that are a lot of baatis 🙂
    A full day of working but also rewarding 🙂
    Is such a beautiful feeling when people appreciate your efforts and like the food you cook 🙂
    Well done 🙂

    1. Thanks a lot Arv!
      So true. During my childhood I had attended so many old style Rajasthani marriage feast and relished this meal a lot! Now in restaurants this meal is there but no taste. Or probably we know the authentic taste, so we throw tantrums…lol

      1. One of the reasons I presume is that in restaurants there is a tendency of storing and reheating so it kills the taste. Spoilt? Maybe…. But what is enjoyment without taste?

  3. The recipe is simple and full of creative imagination. Since I may not find all the ingredients here, I may use a little different spices. Hope it works~ ^^

    1. Oscar, filling can be anything of your own choice of veggies. You can fry, boil or steam the vegetables and use. Herbs can be used to make them more flavoured. Kids might love with the addition of cheese.

      1. Dear Deeksha,
        Yes! It worked! I took your advice and added some herbs from my garden.
        Have you heard perilla? It is also called purple perilla. It has an unique flavor. I think it is in Vietnamese food a lot.
        Thank you! I am so happy it worked out well! ^^

      2. Never used Perilla herb Oscar, but now I will search here as you are saying that it has unique flavor.
        So glad to hear that you really prepared it!!
        Lots of love and hugs dear friend 💕🤗🤗

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