Dal Batti Churma

Bati is a Rajasthani dish eaten with Daal(yellow/toor/arhar) and churma(bharta/Chokha).

Ingredients:

For filling

Sattu: 1 cup
Jeera Powder: 1 tsp
Amchur: 1 tsp
Red chilli powder: 1 tsp
Black pepper: 1/2 tsp
Ghee - 3 tsp
Salt to taste

For dough:
Wheat Flour : 2 Cup
Oil: 1 tbsp
salt to taste

Preparation

Dough:
Take flour and add oil to it .
Mix for some time
add salt and make tight dough
Set aside till the filling is prepared

Filling:

Roast Sattu without oil for some time.

Turn the flame off
Add the other ingredients to the sattu
Set aside to cool

Bati:
Preheat oven at 450 deg F
Divide the dough in to small balls

Fill the Sattu filling in the dough

Cover and put in baking dish
Repeat for the other balls

Put the battis n oven for baking for 15-20 minutes

Turn the Battis when done from one side

Remove from oven when done (5-10 mins)

Serve with ghee, choka and Daal

Gatte ki Sabji

Ingredients:
For gatta:
Besan- 2 cups
Turmeric - 1 tsp
Cumin seeds- 1/2 tsp
Ginger garlic paste- 1 tsp
red chilli powder - 1/4 tsp
Garam masala - 1/4 tsp
Curd - 1/4 cup
salt to taste

for Kadhi
Oil - 1 tsp
Hing ( Astofodia ) - pinch
whole Red Chilli - 1
Onion (Chopped)- 1 medium
Tomato (chopped) 2 medium
Ginger Garlic paste- 1tsp
Curd - 1/2 cup
Turmeric - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Red chilli powder - 1 tsp

Preparation:

Gatta

Mix all the ingredients for gatta and make a thick dough(the dough will be sticky ). keep aside for some time
While the dough is set aside, boil water in a deep pan
divide dough in 3 - 4 parts and make long strips out of it . Oil your and while making strips as the dough is sticky
Put the strips in boiling water
wait till the strips changes to a light colour and comes on top (the strips might be sticking at the bottom of the pan and you might have to use a spoon to make it float.
Remove the boiled strips from the pan and set aside to cool down
Cut the strips in bite size pieces(The smaller the better )

Kadhi
Take cur in a bowl, add salt. corainder powder, cumin powder, turmeric powder and chilli powder and mix well

Heat oil in pan and add hing in it.
After 1 minute, add onion to the pan
cook till the colour changes to golden brown
Add Tomato and ginger garlic paste and cook for 5 minutes
add the curd mixture to the pan stirring constantly so that the curd does not form lumps
Add Gatta to the pan and cook for some time

Add desired amount of water(the gravy will thicken with time )

Serve with Roti or rice