Mix Flour Masala Daal Baati with Tricolor Churma 3 Flavors in 1 Recipe (Rajasthani Special)

Ingredients

• 1 Katori jow flour
• 1 katori jawar flour
• 3/4 katori wheat flour
• 1 tbsp makai flour
• 1 tbsp bajra flour
• 1/2 katori lukewarm ghee
• Handful chopped coriander + methi + spinach leaves
• 1 tbsp finely chopped ginger garlic & green chili
• 3/4 tsp salt 🧂
• 1/2 tsp each ajwain, coriander seeds, saunf, sesame seeds & crushed whole jeera
• 1/2 tsp haldi Powder
• 1 tsp red chili 🌶️ powder
• Warm water for kneading flour
• Churma Ingredients ~
• 2-1/2 cup wheat flour (divide in 3 parts)
• 2-1/2 cup ghee (little less also)
• 1 bunch spinach (blanch & puree for kneading dough)
• 2 tbsp dry rose 🌹 petals
• Little rose water mix with rose essence (for kneading dough)
• 1-1/4 cup sugar powder / mishri powder (dhage wali)
• 3-4 tbsp gond (puffed & crushed)
• 2 tbsp dry coconut 🥥 flakes
• 1/4 cup sliced almonds & pistachio
• 1-1/2 tsp cardamom powder
• 1/2 tsp saffron
• 1/4 cup pistachios powder
• Pinch nutmeg & mace powder (optional)
• 2 tbsp mishri cubes

Steps

1. Baati ~ take a big bowl add all flour & other ingredients except water; put ghee & rub it nicely; it becomes like bread crumbs. It will be mutthi bandh
2. Take lukewarm water and knead the flour. Knead well. Divide the dough into equal portions and shape each portion in to even size round. Flatten the rounds using lightly using your thumb to make an indentation in the centre of the baati.
3. Heat a gas tandoor & put the baaties on the grill tandoor. When you r baking the baaties turn them over occasionally. Cook them both side on slow flame for 25-30 min. Ensure that the baaties are cooked on the inside also. Remove it & check Arrange the baaties on a deep bowl. Press the baati little and pour ghee on it. Serve with choice of your daal, lehsoon chutney, coriander chutney, mirch tipore, onion 🧅 tomato 🍅 salad (churi) & lemon 🍋& raw non spicy chili 🌶️
4. Base method for all 3 churma 1. Mutthiya banao ~ Wheat flour + warm ghee + rub till bread crumbs like. Add hot water / rose water / spinach puree. Shape into mutthiya & press center.
5. 2. Fry & crush ~ Deep fry in ghee on slow flame till golden. Cool, crush & grind. Sieve. 3. Roast ~ Dry roast crushed mutthiya till golden brown.
6. 4. Ladoo ~ Cool completely + add sugar / mishri powder + lukewarm ghee + bind ladoos.
7. 1. Jariphal churma ~ royal shahi taste For dough ~ hot water Add-ins after roasting ~Puffed gond, coconut flakes, cardamom powder, saffron, sliced almond pistachio, nutmeg + mace powder 2. Rose churma ~ thandai wala meetha.
8. For dough ~ rose water + rose essence Add-ins after roasting ~ Dry rose petals, mishri cubes, sliced almonds & pistachio Skip ~ Gond, coconut, nutmeg, mace 3. Green Churma ~ healthy + tasty combo For dough ~spinach puree Add-ins after roasting: Pistachio powder, sliced almonds Skip ~ Gond, coconut, nutmeg, mace
9. Traditional thali … Recipe is longer can’t miss steps.