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.
A Flavourful Recipe Of Crunch And Spice
Here’s the detailed recipe for Dal Bati Churma Churros:
Dal:
Ingredients:
- 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)
Method:
- Rinse all dals in water and soak them together in enough water for about 30 minutes.
- Drain the water from the dals and transfer them to a pressure cooker. Add fresh water to cover the dals, salt, and turmeric powder.
- Pressure cook until soft (about 3-4 whistles on medium heat). Allow the pressure to release naturally.
- 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.
- Add hing and onions; cook until translucent. Add tomatoes; cook until soft.
- Once tomatoes are cooked, add all powdered spices; cook for 1 minute.
- 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:
Ingredients:
- 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
Method:
- In a saucepan, bring water and butter to a simmer. Reduce heat; add flour, semolina, ajwain, and salt. Stir until the dough forms.
- Preheat the oven to 375°F (190°C). Prepare a baking sheet with parchment or grease.
- Transfer the dough to a piping bag with a star-shaped nozzle. Pipe onto the sheet, forming circles about 4-6 inches long.
- Bake for 20-25 minutes, until golden. Brush with melted butter.
Churma Soil:
Ingredients:
- 3-4 bati churros
- 1 tablespoon ghee
- 1 tablespoon chopped cashews
- 1 tablespoon chopped almonds
- 1/2 teaspoon cardamom powder
- 3 tablespoons powdered sugar
Method:
- Heat ghee; roast cashews and almonds until golden.
- In a blender, mix ground churros, nuts, cardamom, and sugar until well combined.
Smoked White Ghee:
Ingredients:
- 1/2 cup Melted ghee
- Ice cubes
- Hot coal
- Ghee for smoking
Method:
- Mix melted ghee with ice cubes vigorously until it solidifies and turns white. Add a pinch of salt.
- 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