Mains

Matar Baati

Posted on by Vijaya Venkatesh
Cooks in: 40 Minutes Serves: 3 People

Rajasthan has always attracted tourists with their cuisine and grand palaces and deserts. It is believed that Baati recipe originated during war times. The soldiers bury the Baati dough in the sand and by the time they return, it gets baked by the scorching heat of the sun! They smeared ghee over the baatis and had with buttermilk. Dal and Churma were added much later as accompaniments. As I wanted to try this delicacy with gluten free millets, used jowar flour for this recipe. Try this traditional mouth watering recipe during this fresh peas season!

Ingredients:

  • 2 Cups Sorghum/Jowar Flour
  • 1 Cup Fresh Green Peas
  • 1/2 Cup Chopped Coriander and Mint leaves
  • 2 Tbsp Cooking Oil/Ghee
  • 1 Tsp Cumin Seeds/Jeera
  • 3/4 Tsp Salt
  • 1/2 Tsp Carom Seeds/Ajwain
  • 1'' Ginger
  • 2 Green Chillies
  • 1/8 Tsp Baking Soda
  • Hot Water

Directions:

  1. Blend green peas, coriander, mint leaves, ginger and green chillies to a coarse paste without adding any water.
  2. In a wide bowl add jowar flour, peas mixture, salt, oil, ajwain, jeera and baking powder. Mix well with hands till it resembles to a crumbly texture.
  3. Add hot water little at a time and make a soft dough. My flour took approx. 3/4 cups of water. It may vary depending on the moisture content of peas mixture. Apply a tsp of oil over the dough and keep it covered for 10 minutes.
  4. Preheat the oven for 10 minutes. Grease a baking tray. Divide the dough into big lemon size balls and gently press in the middle.
  5. Arrange the baatis on the tray and bake at 180 degrees for 15 to 20 minutes till the bottom portion becomes golden brown. Flip them and bake for around 8 to 10 minutes, till they become crisp from other side.
  6. Remove and dip the baatis in ghee/oil for a minute. Remove, drain and serve with dal.

Note:

  • Bajra flour can also be used for this recipe.
  • Use more of coriander leaves and just around 2 tbsp of mint leaves.
  • Baatis can be baked in the pressure cooker also. Add 3 cups of fine sand/salt to a cooker and heat for about 10 minutes. Place the Baati balls plate on the sand and close the cooker without gasket and DO NOT put weight. Bake for around 15 minutes on medium heat. Flip them and bake for around 10 minutes.
  • For this recipe, I recommend 24 Mantra Organic Jowar Flour. Click here or the picture below to buy it on Amazon.

5 Comments

  1. Very nice recipe, thanks. I want to do it this evening but don’t have any millet flour. What can I replace it with?

    1. Hi Sudha, you can use wheat flour for this recipe. Btw, I share only millet recipes in the website.

  2. It looks amazing and so delicious. Thanks for sharing this recipe. I have a question. Can I omit baking soda as my son is allergic to gluten , baking soda , baking powder and yeast also . Gluten free I got it from your recipe . Thank you

    1. Hi Sushma,
      Baking soda is added for softness. You can replace it with a tbsp of curd. Adjust water accordingly.