Baked Stuffed Baati With Churma and Panchratna Dal
A quintessential dish from the royal kitchens of Rajasthan, Baked Stuffed Baati With Churma and Panchratna Dal is a perfect combination of tradition and flavor. The earthy Baati, stuffed with aromatic spices and peas, is baked to perfection and served alongside a rich, wholesome Panchratna Dal made from five different lentils. Pair this with sweet, crumbly Churma, made with whole wheat flour, semolina, and ghee, to create a balanced and indulgent meal. This recipe is a celebration of Rajasthani cuisine and will leave your taste buds craving more.
Ingredients
For Churma:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina / Rava) | 1/4 cup |
| Ghee (Melted) | 4 tablespoons |
| Caster Sugar | 1/2 cup |
| Badam (Almond, chopped) | 1 tablespoon |
| Pistachios (chopped) | 1 tablespoon |
For Panchratna Dal:
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| Green Moong Dal (Split) | 1/4 cup |
| White Urad Dal (Split) | 1/4 cup |
| Tomato (chopped) | 1 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander Leaves (chopped) | 1 tablespoon |
| Ghee | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Cloves (Laung) | 2 |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | As required |
| Kashmiri Dry Red Chilli | 1 |
| Bay Leaf (Tej Patta) | 1 |
For Baati:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina / Rava) | 1/4 cup |
| Gram Flour (Besan) | 2 tablespoons |
| Ghee (Melted) | 3 tablespoons |
| Salt | 1 teaspoon |
| Milk | 1/2 cup |
| Sunflower Oil | 1 tablespoon |
| Green Chilli (finely chopped) | 1 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Green Peas (Matar, frozen) | 1 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Lemon (sliced) | As required |
| Green Chilli (sliced) | As required |
| Papad | As required |
| Ghee (melted) | As required |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 2
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Instructions
Making Churma:
- In a mixing bowl, combine whole wheat flour, semolina, and ghee. Gradually add water to form a stiff dough.
- Once the dough is prepared, roll it into small round patties. Using your palm, press an indentation in the center of each patty.
- Set the patties aside to prepare the dal and baati.
Making Panchratna Dal:
- Rinse the daals (Chana dal, Arhar dal, Green moong dal, and White urad dal) thoroughly. Pressure cook them for 5 whistles along with a pinch of turmeric powder, salt, and 3 cups of water.
- Once the pressure releases, mash the cooked dal with a ladle and set it aside.
- In a pan, heat ghee. Add mustard seeds, cloves, cumin seeds, cinnamon powder, asafoetida, curry leaves, and a Kashmiri dry red chilli. Let the spices splutter.
- Add the chopped tomatoes and sauté for a few minutes. Add red chilli powder, turmeric powder, coriander powder, garam masala, and salt. Cook until the tomatoes soften.
- Add the mashed dal and mix well. Let the dal boil for another 5 minutes. If the dal is too thick, add a little water to achieve the desired consistency.
- Garnish with freshly chopped coriander leaves and set aside.
Making the Baati:
- In a mixing bowl, combine whole wheat flour, semolina, gram flour, ghee, salt, and milk. Knead the mixture to form a stiff dough.
- Divide the dough into small balls and set aside.
- To prepare the stuffing, heat sunflower oil in a pan. Add fennel seeds and coriander seeds. Once they splutter, add green chillies and green peas. Add salt, turmeric powder, red chilli powder, and coriander powder.
- Cook the peas for 5-7 minutes, mashing them gently with a spatula. Let it cook for another 5 minutes and remove from heat. Allow the mixture to cool.
- Once cool, divide the stuffing into equal portions. Flatten each baati, stuff with one portion of the filling, and then flatten it again.
- Use your thumb to create a small indentation in the center of each baati.
- Preheat the microwave or oven to 200°C (390°F). Place the baatis and churma inside and bake for 15 minutes.
- After 15 minutes, flip the baatis and bake for another 15 minutes, allowing them to turn golden brown.
Making Churma (Final Step):
- Once the churma and baatis have cooled, break the churma into small pieces.
- Using a mixer, grind the churma into a slightly coarse mixture.
- Transfer the churma to a bowl, add caster sugar, and mix well.
- Stir in chopped almonds, pistachios, and ghee. Give it a final mix to combine all ingredients.
Serving:
Serve the Baked Stuffed Baati with the Panchratna Dal and Churma. For the perfect Rajasthani meal, accompany it with papad, sliced lemon, green chillies, and a dollop of ghee.
Tip: This dish pairs wonderfully with Masala Chaas (spiced buttermilk) for a complete lunch experience. Ideal for weekend meals or special occasions, this hearty, flavorful dish is sure to impress your guests and loved ones alike!
With its rich blend of textures, flavors, and spices, Baked Stuffed Baati With Churma and Panchratna Dal is a true celebration of Rajasthani culinary traditions. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will bring the authentic taste of Rajasthan straight to your table. Enjoy!
