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Rajasthani Traditional Thali

  • Published On September 11, 2021
  • In Video
  • By Vijay Haldiya
  • 0 comments
  • Prep Time
    10 minutes
  • Cook Time
    50 minutes
  • Difficulty Level
    Intermediate

Rajasthani Traditional Thali is a special cuisine that originated in Rajasthan.

Rajasthani Traditional Thali is a very special delicious meal. This dish includes 2 types of baati, 2 types of churma, and dal. Dal-Baati-churma is the signature dish of Rajasthan that has earned popularity across the world. You will get some exotic and scrumptious combo in this dish.  Try this recipe at your home on special occasions and don’t forget to share your feedback with us.

This recipe was prepared by lovely Moms: Vijay Haldiya, Shveta Sheth 

Tips and Suggestions by Mom Chef:

  • FOR BAATI :
  •  You can use normal whole wheat flour with a little amount of semolina/sooji.
  • Knead the medium-hard dough for the baati (as we prepare for poori).
  • Remove pressure cooker’s whistle as well as a ring for roasting baati.
  • Roast the baati on a low flame and keep tilting the pressure cooker after every 2 to 3 minutes. This will roast the baati evenly from all sides.
  • You can bake the baati in the gas tandoor or in the oven at 180 to 200 degrees Celsius for 30 to 35 minutes.
  • FOR ALOO BAATI :
  • Knead the soft dough for the baati (as we prepare for chapati).
  • Prepare aloo mixture like aloo paratha’s potato mixture.
  • FOR CHURMA :
  • You can roast in OTG tandoor or in Tava.
  • If you want to roast on Tava make a thin small ball and roast it on medium to low flame
  • For churma, add sugar according to your taste.
  • If you want to use jaggery, melt it with clarified butter on low flame and add it to the bowl.

For more such exciting recipes like Rajasthani Traditional Thali, please click on the following link:

  1. Gatte Ki Sabzi Rajasthani Special
  2. Kair Saangri Pyaaz Ki Sabji | Rajasthani Style
  3. Mirchi Ke Tipore Rajasthani Style

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Ingredients

  • FOR BAATI :
  • Whole Wheat flour / Gehu ka Aata - 1 Cup
  • Semolina / Sooji - 2 Teaspoon
  • Salt - As Per Taste
  • Carom Seeds / Ajwain - 1/4 Teaspoon
  • Clarified Butter / Ghee - 3 Tablespoon + As Required
  • Water - As Required
  • FOR POTATO STUFFING :
  • Potato - 2 Big Sized Boiled And Mashed
  • Peas - 1/2 Cup Boiled
  • Ginger - 1 inch Grated
  • Green chilli - 1 chopped
  • Green Coriander Leaves - A Handful
  • Coriander Seeds - 1/2 Teaspoon Crushed
  • Red Chilli Powder - 1/2 Teaspoon
  • Garam Masala Powder/All Spice Mix - 1/2 Teaspoon
  • Amchur Powder/ Dry Mango Powder - 1/2 Teaspoon
  • Cumin Seeds - 1/2 Teaspoon
  • Oil - 1 Tablespoon
  • Salt - As Per Taste
  • Ghee/Clarified Butter - 1 Cup
  • FOR POTATO STUFFED BAATI :
  • Whole Wheat flour / Gehu ka Aata - 1 Cup
  • Clarified Butter / Ghee - 3 Tablespoon
  • Water - As Required
  • FOR BESAN CHURMA :
  • Gram Flour / Besan - 1 Cup
  • Clarified Butter / Ghee - 2 Tablespoon + As Required
  • Water - As Required
  • Cardamom Powder - 1/2 Teaspoon
  • Mix Dry Fruits - 1 Teaspoon Chopped
  • FOR WHEAT FLOUR CHURMA :
  • Wheat flour / Gehu ka Aata - 1 Cup
  • Clarified Butter / Ghee - 4 Tablespoon + As Required
  • Water - As Required
  • Sugar - 2 Tablespoon
  • Cardamom Powder - 1/2 Teaspoon
  • Mix Dry Fruits - 1 Teaspoon Chopped
  • INGREDIENTS FOR DAL(PANCHMEL DAL) :
  • Pigeon peas / Arhar/ Toor/ - 1 Tablespoon
  • Green Gram without skin / Moong Dal - 1 Tablespoon
  • Red Lentil /Masoor Dal - 1 Tablespoon
  • Bengal Gram / Chana Dal - 1 Tablespoon
  • Black Gram / Urad Dal - 1 Tablespoon
  • Water - As Required
  • Clarified Butter - 2 Tablespoons
  • Asafoetida / Hing - 1 pinch
  • Cumin seeds / Jeera - 1/2 Teaspoon
  • Ginger Paste / Adrakh Paste - Of 1 Inch Ginger
  • Chopped Green Chili / Hari Mirchi As Per Taste
  • Dry Red Chili / Sukhi Lal Mirchi - 1
  • Clove / Lavang - 3 Crushed
  • Red Chili Powder / Lal Mirch powder - 1 Teaspoon
  • Coriander Leaves / Hara Dhaniya - As Required

Instructions

  1. PREPARING BAATI :
  2. Take whole wheat flour, semolina in a bowl add salt, carom seeds, clarified butter mix it well, Check the moyan by binding the flour. If it binds, the moyan is perfect. Else, add more melted ghee.
  3. Add water to make medium soft dough as we prepare the dough for poori. Divide the dough into 2 equal parts. Make balls out of the dough.
  4. PREPARING ALOO STUFFING :
  5. Take a pan, add oil and heat it. Add cumin seeds and let it splutter.
  6. Add grated ginger and saute. Add chopped green chilli and saute.
  7. Then add boiled green peas and mashed potato. Mix well.
  8. Add red chilli powder, amchur powder, crushed coriander seeds, salt. Mix well
  9. Add chopped coriander leaves. Mix well. Cook for a minute. Then switch off the gas.
  10. Prepare 2 equal balls from potato mixture.
  11. PREPARING ALOO BAATI :
  12. Take whole wheat flour, clarified butter in a bowl and mix it well, Check the moyan by binding the flour. If it binds, the moyan is perfect.
  13. Add water to make soft dough as we prepare the dough for chapati. Divide the dough into 2 equal parts. Make balls out of the dough.
  14. Now take one dough ball and prepare bowl shape from it then stuff potato mixture ball in this dough and cover the potato mixture with dough carefully.
  15. Prepare another baati like this method.
  16. Meanwhile, take a pressure cooker. Remove its whistle as well as ring and heat it on a high flame.
  17. Pour 1 teaspoon ghee in it. Then put the balls in it. Keep the number of baatis limited and place them at a distance from one another so that they move.
  18. Close the lid and let it roast on low flame for 15 to 20 minutes. After every 2 to 3 minutes, open the lid and turn the baati so that they will roast evenly and perfectly on all the sides.
  19. You can add more ghee for roasting in between. Once the baati turn nice golden brown and crack little bit, they are perfectly cooked. Once cooked, take them out and dip them in melted ghee.
  20. PREPARING BESAN CHURMA :
  21. Take gram flour in a bowl add clarified butter and add water to make medium soft dough. Divide the dough into equal parts.
  22. Take the dough and prepare the small round ball and press it at the center.
  23. Put these dough balls on the greased plate and transfer the plate to the OTG.
  24. Set the OTG at 180 degrees Celsius for 35 minutes.
  25. Once cooked, take them out. Let them cool little bit. Then crush the baati using a grinder. Transfer to a bowl.
  26. Add powdered sugar and melted ghee, cardamom powder then mix well with hand. Besan Churma is ready.
  27. PREPARING WHEAT FLOUR CHURMA :
  28. Take wheat flour in a bowl add 2 tablespoon clarified butter and add water to make medium soft dough. Divide the dough into equal parts.
  29. Take the dough and prepare the small round ball and press it at the center.
  30. Cook the it by following the procedure as besan churma balls.
  31. Once cooked, take them out. Let them cool little bit. Then crush the baati using a grinder. Transfer to a bowl.
  32. Add powdered sugar and melted ghee, cardamom powder, mix dry fruits then mix well with hand. Wheat Churma is ready.
  33. PREPARING DAL :
  34. Wash and soak all the dals for 10 to 15 minutes.
  35. Now, heat a pressure cooker and boil water then add salt, all dals and cook it for 2 to 3 whistle.
  36. Heat clarified butter in a pan add asafoetida, cumin seeds, ginger paste, green chili, dry red chili, clove, red chili powder and mix it well and turn off gas then add coriander leaves then add cooked mix dal and mix it well. Dal is ready to serve.
  37. Take one plate put baati, take out dal in bowl and serve both churma in bowl .
  38. Delicious 'Rajasthani Traditional Thali' is ready to serve.
  • Servings : 2
  • Ready in : 60 minutes
  • Special Category : Dal, Healthy Food
  • Recipe Type : Desserts, Dinner, Lunch, Snacks

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

Read more about this chef...

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