Rajasthani Traditional Thali

Published On September 11, 2021
In Article
By Vijay Haldiya
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Prep Time
10 minutes
Cook Time
50 minutes
Difficulty Level
Intermediate

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

PREPARING BAATI :
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.
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.
PREPARING ALOO STUFFING :
Take a pan, add oil and heat it. Add cumin seeds and let it splutter.
Add grated ginger and saute. Add chopped green chilli and saute.
Then add boiled green peas and mashed potato. Mix well.
Add red chilli powder, amchur powder, crushed coriander seeds, salt. Mix well
Add chopped coriander leaves. Mix well. Cook for a minute. Then switch off the gas.
Prepare 2 equal balls from potato mixture.
PREPARING ALOO BAATI :
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.
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.
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.
Prepare another baati like this method.
Meanwhile, take a pressure cooker. Remove its whistle as well as ring and heat it on a high flame.
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.
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.
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.
PREPARING BESAN CHURMA :
Take gram flour in a bowl add clarified butter and add water to make medium soft dough. Divide the dough into equal parts.
Take the dough and prepare the small round ball and press it at the center.
Put these dough balls on the greased plate and transfer the plate to the OTG.
Set the OTG at 180 degrees Celsius for 35 minutes.
Once cooked, take them out. Let them cool little bit. Then crush the baati using a grinder. Transfer to a bowl.
Add powdered sugar and melted ghee, cardamom powder then mix well with hand. Besan Churma is ready.
PREPARING WHEAT FLOUR CHURMA :
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.
Take the dough and prepare the small round ball and press it at the center.
Cook the it by following the procedure as besan churma balls.
Once cooked, take them out. Let them cool little bit. Then crush the baati using a grinder. Transfer to a bowl.
Add powdered sugar and melted ghee, cardamom powder, mix dry fruits then mix well with hand. Wheat Churma is ready.
PREPARING DAL :
Wash and soak all the dals for 10 to 15 minutes.
Now, heat a pressure cooker and boil water then add salt, all dals and cook it for 2 to 3 whistle.
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.
Take one plate put baati, take out dal in bowl and serve both churma in bowl .
Delicious 'Rajasthani Traditional Thali' is ready to serve.