Daal bati Churma (Traditional Cuisine Of Rajasthan Loaded Of Ghee)

For Churma

First we take wheat flour..mix 200 gm ghee in it...mix it with finger tips

NOw mix water start knead dough..it should not be so soft..it should be tight..jeep aside for 5 minutes

Niw in a pan heat ghee....make unshaped small balls from dough and fry them till golden brown on very low flame

Cool it completely andd grind it well

Now mix sugar,coconut,dryfruits and cardmom powder in it

At serving time pour ghee on it and serve

FOR BAATI...in flour mix ghee,salt and carrom seeds...start to mix with finger tips ...add little batches of water it should also be not so soft

Make a tight dough keep aside for 10 minutes

Till that pre heat your baati oven ..now make small round balls from dough...give a thumb well in balls and keep them in oven

Cook them in medium flame till brownish from all sides...timely turn them to get perfect cooked baati

Now in a big bowl take ghee....dip all cooked baati in ghee

At serving time you can pour more ghee over it

FOR DAAL...Wash daal and boiled with salt and turmeric with enough water

Now in a pan heat ghee...add gunger and green chill....with tomato

Add salt,red chilli,coriander powder and cook on low flame till ghee seprate from mixture

Add boiled daal in it mix and off the flame

Now in a big serving spoon take 2 tbsp ghee heat it add asefotida and 1 tsp red chilli and pour this on daal...garnish with coriander leaves and cover the lid..to get nice aroma in daal