Name: Dal Baati recipe by Geeta Sachdev at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For The Baatis - 1 cup coarse whole wheat flour (jada gehun ka atta); 1/2 cup semolina (rava); 2 table spoon besan (bengal gram flour); 1/2 cup milk; 4 tablespoon melted ghee; 1 teaspoon fennel seeds /saunf; 1/4 teaspoon carom seeds /ajwain; Salt to taste; Shudh ghee for deep frying; For the topping; 4 tablespoon melted ghee; 8 tablespoon finely chopped onions; 2 teaspoon lime juice

ABOUT Dal Baati RECIPE

A crisp and melt in mouth thick and round shaped baked wheat flour bread drizzled with ghee and generously topped with Panchmel Dal (protein rich five types of mixed lentils dal), is a delicious traditional Rajasthani wholesome meal best enjoyed with spicy Garlic Chutney and Churma.

Ingredients Serving: 4

For The Baatis - 1 cup coarse whole wheat flour (jada gehun ka atta)
1/2 cup semolina (rava)
2 table spoon besan (bengal gram flour)
1/2 cup milk
4 tablespoon melted ghee
1 teaspoon fennel seeds /saunf
1/4 teaspoon carom seeds /ajwain
Salt to taste
Shudh ghee for deep frying
For the topping
4 tablespoon melted ghee
8 tablespoon finely chopped onions
2 teaspoon lime juice

Instructions

For the batties -
Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
Divide the dough into 8 equal portions and shape each portion into an even sized round. Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
For the filling -
Make dry Veg of boiled potatoes and peas with oil or ghee and dry masalas of your choice Take a round ball of batti flatten it and fill 1 tablespoon of the mixture close all sides and give it a round shape
Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides. Deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.
To serve, Heat the dal again till piping hot. Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.Repeat the process to make more servings.Serve immediately

Similar Recipes