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

Step 1: To begin making the Whole Wheat Masala Baati, first mix all ingredients mentioned under the ‘For baatis’ in a large mixing bowl

Step 2: Knead them all together to form a soft dough that is pliable, but not sticky

Step 3: If the dough turns out a touch hard to stiff, add a little milk and knead it till soft to touch

Step 4: Divide the dough into equal sized portions, place them in a platter or tray

Step 5: Cover the dough with a damp cloth and let it rest for half an hour

Step 6: Meanwhile proceed to prepare the masala filling

Step 7: For this, place a pan on the heat

Step 8: Add some oil to it and allow it to get warm

Step 9: Then add cumin seeds, onions and green chilies to the oil and sauté until onions turn light pink

Step 10: Next, add ginger garlic paste, red chilli powder, turmeric powder, coriander powder, roasted cumin powder and salt to the onions and toss it together

Step 11: Stir continuously as it cooks, until the raw smell of the spices goes away

Step 12: Then add peas and cook for 3 minutes until all the ingredients have combined together

Step 13: Add water to cook the peas, if required, but once they are cooked, cook it till the excess water has evaporated completely

Step 14: Once peas is cooked and water is completely dry, turn off the heat and set the masala aside so it can cool completely

Step 15: Now, to make the baatis

Step 16: 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

Step 17: Scoop some peas masala filling, place it in the center of the disc

Step 18: Then, bring the ends together, encasing the filling in the centre, seal the opening by pinching the edges together

Step 19: Press the ball slightly and make a small depression with your thumb, in the center of the ball

Step 20: Repeat with all the portions of dough

Step 21: Then, place a heavy bottomed pot on the heat with about 3 litres of water in it

Step 22: Bring the water to a boil, turn the heat down and gently slide the baatis into the water

Step 23: Allow them to cook on a low heat for 15 to 20 minutes until they cook and rise to the top

Step 24: Meanwhile, pre-heat the oven at 200 degrees centigrade

Step 25: When the baatis are cooked, drain them gently and place them in a platter to cool

Step 26: Once cooled, place the battis on on a baking sheet lined with parchment paper and place the sheet in the oven

Step 27: Bake the masala stuffed battis at 200 degrees for about 25 to 35 minutes, turning them over every 10 minutes to ensure an evenly baked through and golden brown in color

Step 28: 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

Step 29: Serve the Baked Whole Wheat Masala Baati while still hot, with ghee

Step 30: If you are calorie conscious, you can have it with Panchmel Dal, with just a light drizzle of ghee as a meal, or as a light evening snack along with a cup of tea