Dal Baati Churma Gets A Churros Makeover; Try Chef Natasha Gandhi’s Delectable Fusion Recipe!

Try this recipe for a one-of-a-kind treat!

by Mallika Khurana
Dal Baati Churma Gets A Churros Makeover; Try Chef Natasha Gandhi’s Delectable Fusion Recipe!

Introducing Dal Bati Churma Churros, a brilliant fusion dish by Natasha Gandhi that’s sure to tantalise your taste buds and leave you craving more! Imagine the traditional flavours of Dal Bati Churma, a beloved Rajasthani delicacy, transformed into crispy, golden churros that are served with a delightful churma soil and smoked white ghee. 

Discover The Magic Of Dal Bati Churros


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This innovative recipe marries the comforting essence of lentils and spices with the indulgent crunch of churros, creating a culinary experience like no other. The result? A culinary masterpiece that seamlessly blends the traditional flavours with the irresistible crunch of churros. Whether you’re a fan of classic Indian cuisine or a lover of innovative twists, this dish is a must-try that promises to surprise and delight with every bite. You can either serve it as a unique appetiser, or a memorable main course. Dal Bati Churma Churros are sure to leave a lasting impression on anyone lucky enough to indulge in them.

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A Flavourful Recipe Of Crunch And Spice

Savoury churros
Photo Credits: Natasha Gandhi/Instagram

Here’s the detailed recipe for Dal Bati Churma Churros:



  • 1/4 cup Chana Dal (Split Bengal Gram)
  • 1/4 cup Masoor Dal (Split Red Lentils)
  • 1/4 cup Urad Dal (Split Black Gram)
  • 1/4 cup Green Moong Dal (Split Green Gram)
  • 1/4 cup Toor Dal (Split Pigeon Peas)
  • Water (for soaking)
  • Salt to taste
  • 1/4 teaspoon Turmeric Powder
  • 1/2 tablespoon Ghee
  • Water (as required for cooking)


  1. Rinse all dals in water and soak them together in enough water for about 30 minutes.
  2. Drain the water from the dals and transfer them to a pressure cooker. Add fresh water to cover the dals, salt, and turmeric powder.
  3. Pressure cook until soft (about 3-4 whistles on medium heat). Allow the pressure to release naturally.
  4. For tempering, heat ghee in a pan over medium heat. Add cumin seeds until they splutter. Add red chillies, garlic, ginger, and green chillies; sauté until golden.
  5. Add hing and onions; cook until translucent. Add tomatoes; cook until soft.
  6. Once tomatoes are cooked, add all powdered spices; cook for 1 minute.
  7. Add hot water to adjust consistency. Add salt if needed. Transfer the cooked dal to the pan; simmer until thick. Garnish with coriander. Cool and blend into a smooth texture.

Bati Churros:


  • 1 cup water
  • 2 tablespoons butter
  • 1/2 cup jowar flour (sorghum flour)
  • 1/4 cup whole wheat flour
  • 1/2 cup semolina (sooji)
  • 1 teaspoon ajwain (carom seeds)
  • Pinch of salt
  • Cooking spray or melted butter


  1. In a saucepan, bring water and butter to a simmer. Reduce heat; add flour, semolina, ajwain, and salt. Stir until the dough forms.
  2. Preheat the oven to 375°F (190°C). Prepare a baking sheet with parchment or grease.
  3. Transfer the dough to a piping bag with a star-shaped nozzle. Pipe onto the sheet, forming circles about 4-6 inches long.
  4. Bake for 20-25 minutes, until golden. Brush with melted butter.

Churma Soil:


  • 3-4 bati churros
  • 1 tablespoon ghee
  • 1 tablespoon chopped cashews
  • 1 tablespoon chopped almonds
  • 1/2 teaspoon cardamom powder
  • 3 tablespoons powdered sugar


  1. Heat ghee; roast cashews and almonds until golden.
  2. In a blender, mix ground churros, nuts, cardamom, and sugar until well combined.

Smoked White Ghee:


  • 1/2 cup Melted ghee
  • Ice cubes
  • Hot coal
  • Ghee for smoking


  1. Mix melted ghee with ice cubes vigorously until it solidifies and turns white. Add a pinch of salt.
  2. Smoke the ghee by placing hot coal in it and cover for 1 minute. Remove coal and chill in the fridge.

To serve, arrange the dal, bati churros, and churma soil on a plate. Serve the churros with the smoked white ghee and enjoy!

Cover Image Courtesy: Natasha Gandhi/Instagram