Dal, Baati & Chokha – From the soils of Rajasthan!

It was a pleasant Saturday morning when as soon as my hubby woke up he demanded a traditional lunch cooked at home in the company of friends. I asked what you want to eat? Without thinking much he simply repliedΒ – I want to have Dal, Baati & Chokha. I was like – Ohkkk :p This confused reaction was because I was not well past 1 week and was just wondering how I will meet his request of such grand lunch and that too with 10 more friends.

I gave it a thought for a minute and then I felt that his demand motivated me to cook as I had no motivation past 7-8 days because of illness. I was like – Perfect. You just call up everyone and invite them to our place and let me arrange for all the stuff. πŸ™‚ And the gloomy day turned up into something bright!! πŸ™‚



Though it is a Rajasthani dish yet it is quite famous in the Uttar pradesh households. I remember my dad used to bake baati in a traditional oven made with aluminium tray loaded with lots of coal. Those little flour balls were rested patiently upon the coal and were baked till turned golden. Sometimes he used to bake plain baatis, sometimes stuffed. Stuffing could be from anything from peas to potatoes or lentils but when it was dipped in ghee, it tasted divine. Even, my mom-in-law is also very fond of baatis and her home baked baatis are khandaan famous. πŸ™‚ Whenever there is some occasion the whole family demands for only one thing – Dal, Baati and Chokha and the love with which she prepares it – it tastes awesome! πŸ™‚

Carrying the same tradition of my both the families, I did tried my hands 4-5 times on this traditional jewel yet I always missed the taste of my dad and mom-in-law. It is said that it’s always better to leave some dishes for your elders only to cook as no one can beat that taste. But still when your better half demands, you should atleast try! πŸ™‚

So here it goes:

My complete Rajasthani platter includes Dal – Baati – Aloo Chokha – Baingan Bharta and Grated Salad. The outburst of flavors which happens with the first bite, takes you on a solo trip to heaven…Yes that’s the confidence I have for this traditional recipe from my papa and sasu ma… πŸ™‚ Have a look right here!

Serves:Β 4

Preparation time: 30 mins

Cooking time: 30 mins

For Baatis

The best thing about baati is that they are prepared from wheat flour which is healthy and when mixed with various spices, it adds extra flavors. I love stuffed baati, filled with a delicious mixture of chana dal.

First we need to prepare dough :Β 

  • 4 cups Wheat flour
  • 2 tsp Carom seeds
  • 1 tsp Baking soda
  • 2 tbsp Ghee
  • Salt – Keep it normal as we will make stuffed baati and stuffing will itself have lots of flavors and salt.
  • Water to knead the dough.

Mix all the ingredients and knead a tight dough. ( Knead it for atleast 10 mins and it should be tight enough) Keep it aside for 20 mins.


For Baati Stuffing

  • 1.5 cups Chana Dal – Soaked for 1 hour
  • 1 tsp Cumin seeds
  • 5 Cloves
  • 10 Black peppers
  • 2 Black cardomom
  • 3-4 Bay leaf
  • Turmeric and Salt
  • 1 cup water
  • 4 tbsp Sunflower oil or sarson ka tel.

Mix all these ingredients and give it two whistles in a pressure cooker. Switch off the gas and let it cool down. Drain it out and remove the extra water. Now take the Dal mixture, remove the solid spices and churn it finely in your grinder.

Take out the mixture and add sunflower oil into it. Adjust salt and spices accordingly. Stuffing is ready! πŸ™‚

Now make 16 balls out of your dough and stuff the dal mixture into it. Shape out the balls and let them rest for 10 mins or till the time your guests arrive.

Do bake them in an oven or gas oven tandoor or traditional earthen oven… It will take approx 20 mins to bake a 1 lot of 8 baatis.


How to Serve:Β 

Serving a baati is an art. Make sure to keep a bowl of molten ghee on the table. Once the baatis are baked, dip them in the ghee bowl and serve them hot! πŸ™‚


For Baingan Bharta

  • Roasted Brinjals – 4
  • Finely chopped onions – 2
  • Finely chopped tomatoes – 3 medium sized
  • Finely chopped coriander leaves – 1 cup
  • Lemon juice – 1 tbsp
  • Boiled peas – 1 cup
  • Grated ginger – 1 tsp
  • Grated garlic – 1 tsp
  • Coriander powder – 1 tsp
  • Chilli powder
  • Salt


Take out the pulp of roasted brinjals and mash it. Fry onions and garlic in Sarson oil. Add tomatoes, Salt, Coriander powder, Chilli powder. Let it fry for 2 mins. Once done, add brinjals, peas, ginger and mash well. Add lemon juice and coriander leaves. Mix well.

Baigan Bharta is ready! πŸ™‚

P.S. – To add more flavors, you can add 1 tbsp of sarson ka tel directly into the bharta and mix it well.

For Aloo Chokha

  • Potatoes Whole – 6
  • Tomatoes Chopped – 1 cup
  • Coriander leaves – 1 cup chopped
  • Lemon juice – 2 tsp
  • Black salt
  • Salt
  • Cumin powder
  • Black pepper
  • Red chilli powder


Roast aloo for 10 mins on gas / coal ( as per the availability). After that I microwaved it for 6 mins and let it cool. Mash it and add tomatoes and all the spices. Sprinkle lemon juice and add coriander leaves. Mash it again lightly.


Aloo Chokha is ready! πŸ™‚

For Dal Panchmel – Recipe


For Grated Salad –Β 

  • 1 Radish – Grated
  • 1 Carot – Grated
  • 1 lemon
  • Radish leaves
  • Spring onions

Mix radish and carrot together and squeeze them enough to remove the fluids. Add lemon and pepper. Sprinkle salt while serving. Garnish with spring onions! ( Don’t put salt before else it will leave water and salad crunch will be lost)


Arrange all the food in a plate and your awesome thal is ready! πŸ™‚

Rajasthan also put Churma with it but I have skipped it this time. Will add later! πŸ™‚

Do share your feedback on the recipe here.

For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group –Β https://www.facebook.com/groups/FromTheDiariesOfGreatCooks/





7 thoughts on “Dal, Baati & Chokha – From the soils of Rajasthan!

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