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Churma - whole wheat flour, rava, ghee, cardamom powder and powdered sugar. Dal - chana dal, toovar dal, moong gal, urad dal, salt, ghee, cloves, bayleaf, jeera, green chillies, hing, garlic, onions, tomatoes, coriander powder, haldi, red chillie powder, garam masala and coriander leaves. Bati - whole wheat flour, rava, besan, milk, ghee, saunf, ajwain and salt.
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Mix whole wheat flour, semolina, and melted ghee in a bowl. Knead into a stiff dough, divide into equal portions, shape them with your fists, and deep-fry in ghee until golden brown.
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Cool them and blend them into a fine powder with almonds, cardamom powder, and powdered sugar.
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Wash and mix dals, 4 cups of water, and salt in a pressure cooker. Cook for 3 whistles, allowing steam to escape before draining and setting aside.
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Heat ghee in kadhai, add cloves, bay leaves, cumin seeds, green chillies, hing, garlic paste, and onions, and sauté on a medium flame for 2-3 minutes.
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Mix tomatoes, coriander, turmeric, chilli, garam masala, cooked dals, salt, and coriander in a medium-sized pot. Cook on medium flame for 2 minutes.
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Create a semi-stiff dough by combining ingredients, kneading without water, and then divide into 8 equal portions. Shape each into an even-sized round, flatten, and make a small indentation.
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Boil water in a non-stick kadhai, add batis, cook on high flame for 15 minutes, turn occasionally, drain, and let cool completely. Heat ghee in a non-stick kadhai, deep-fry batis until golden brown, drain on absorbent paper, and set aside.
Relish this Rajasthani delicacy at home!
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