Masala Baati

Here’s a delicious, spicy masala baati recipe with potato and peas. Learn how to make masala baati.


500 gm wheat flour (gehun ka aata)

1 tsp salt (namak)

2 cup clarified butter (desi ghee)

Stuffing :

250 gm potato (alu)

1 cup pea seeds (matar ke dane)

1 piece ginger (adrak)

2 green chilly (hari mirch)

½ tsp red chilly powder (lal mirch)

1 tsp coriander powder (dhania)

½ tsp dry mango powder (amchur)

1 tsp salt (namak)

1 tsp saunf

½ tsp spice blend (garama masala)

a pinch asafoetida

How to make masala baati:
  • Mix salt and 4 tbsp ghee in the flour.
  • Knead into a dough with water.
  • Cover it with a clean cloth for an hour.
  • Boil potato and peel them.
  • Boil peas separately until they soften and strain water.
  • Finely chop ginger and chilly.
  • Mash peas and potato and mix chilly, ginger and all spices well.
  • Now make small rolls out of the dough.
  • Press each roll with your hands and stuff it with potato mixture.
  • Stretch it on the corners and cover the mixture properly with the roll to form rounds.
  • Cook these in a preheated oven (tandoor).
  • Turn on both sides.
  • Cook at high flame for 5 minutes and then at low flame until they turn brown.
  • Heat the remaining ghee in a pan and dip all baatis in it.
  • Serve them with hot dal.