📝 About This Recipe
Experience the soul of Rajasthan with this iconic trio: golden, oven-baked wheat baatis, a protein-rich five-lentil dal, and the sweet, cardamom-scented crumble known as churma. Originally a nomadic meal cooked under the desert sun, this dish has evolved into a celebratory feast defined by its rustic textures and the generous use of aromatic ghee. Every bite offers a perfect balance of savory, spicy, and sweet notes that transport you straight to the heart of the Thar Desert.
🥗 Ingredients
For the Baati (Hard Wheat Rolls)
- 2 cups Whole wheat flour (Atta) (coarsely ground is preferred)
- 1/4 cup Semolina (Sooji/Rava) (for extra crunch)
- 1/4 cup Ghee (Clarified butter) (melted)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms)
- 1/8 teaspoon Baking soda (optional, for lightness)
- 1 teaspoon Salt
For the Panchmel Dal (Five-Lentil Mix)
- 1 cup Mixed Lentils (Equal parts Toor, Chana, Moong, Masoor, and Urad dal)
- 2 tablespoons Ghee (for tempering)
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Asafoetida (Hing)
- 1 tablespoon Ginger-Green Chili paste (freshly pounded)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri Red chili powder (for vibrant color)
- 1/2 teaspoon Garam Masala (aromatic blend)
For the Churma (Sweet Crumble)
- 3 pieces Prepared Baatis (unsalted ones reserved for dessert)
- 1/2 cup Jaggery powder or Sugar (adjust to sweetness preference)
- 1/2 teaspoon Cardamom powder
- 2 tablespoons Slivered Almonds and Pistachios (for garnish)
👨🍳 Instructions
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1
Soak the mixed lentils in water for at least 30 minutes. Pressure cook them with 3 cups of water, salt, and turmeric for 4-5 whistles until soft and mushy.
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2
In a large mixing bowl, combine wheat flour, semolina, salt, carom seeds, and baking soda. Pour in the 1/4 cup of melted ghee.
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3
Rub the ghee into the flour with your fingertips until it reaches a breadcrumb-like consistency. Gradually add warm water to knead a very stiff, firm dough.
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4
Divide the dough into lemon-sized balls. Flatten them slightly and make a small indentation in the center with your thumb to ensure even cooking.
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5
Preheat your oven to 375°F (190°C). Place the baatis on a baking tray and bake for 30-35 minutes, turning them halfway through until they are golden brown and crusty.
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6
While baatis bake, prepare the dal tempering. Heat ghee in a pan, add cumin seeds and hing. When they sizzle, add the ginger-chili paste and sauté for a minute.
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7
Add red chili powder and garam masala, then immediately pour in the cooked lentils. Simmer for 5-7 minutes, adding water if the consistency is too thick. Finish with fresh cilantro.
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8
To make the Churma: Take 3 hot, freshly baked baatis and crush them into a coarse powder using a blender or mortar and pestle.
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9
Mix the crushed baati with jaggery/sugar, cardamom powder, and 2 tablespoons of extra ghee. Garnish with nuts.
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10
Final Assembly: Lightly crack the remaining savory baatis and deep-soak them in a bowl of warm ghee for 1-2 minutes until they absorb the richness.
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11
Serve the ghee-soaked baatis hot with a bowl of spicy dal, a side of sweet churma, and raw onion rings.
💡 Chef's Tips
Use 'Mota Atta' (coarse wheat flour) for the most authentic, crumbly texture in your baatis. Don't skimp on the ghee; it is essential for the flavor and to soften the dense baatis. Knead the dough very stiffly—if it is too soft, the baatis will become bread-like rather than traditional. If you don't have an oven, you can use a gas tandoor or even a heavy-bottomed 'Appam' pan on the stovetop on low heat. Always crack the baati open before dipping in ghee to allow it to soak into the core.
🍽️ Serving Suggestions
Serve with a side of spicy Garlic Chutney (Lahsun ki Chutney) for an extra kick. Pair with a tall glass of cold, salted Buttermilk (Chaas) to balance the richness. Include some thinly sliced raw onions and green chilies on the plate for crunch. A side of Kadhi (yogurt-based gravy) also complements the dry baatis beautifully.