Baati

For the Baati: • coarse whole wheat flour (about 195 grams) • ghee or oil • heavy cream or plain yogurt • salt, or to taste • Water, • For the Dal: • large bowl (about 1 cup/200 grams) mixed moong dal, toor dal, and urad dal • small tomatoes, finely chopped • turmeric powder • lemon juice • Salt, to taste •

split mung beans (moong dal) (about 200 grams) • whole wheat flour (about 250 grams) • onion • large tomato • green chilies • cumin seeds • curry leaves • garlic • asafoetida (hing) • red chili powder • garam masala • cumin powder •

For the Dal • small bowl split pigeon peas (toor dal) • turmeric • Salt to taste • For frying the dal • onion, finely chopped • tomato, finely chopped • green chili, finely chopped • cumin seeds • asafoetida (hing) • ghee (clarified butter) • For the Baati •

For the dal: • split pigeon peas (toor dal) (about 50 grams) • split chickpeas (chana dal) (about 50 grams) • split mung beans (moong dal) (about 50 grams) • split black gram (urad dal) (about 50 grams) • split red lentils (masoor dal) (about 50 grams) • onion (chopped) • tomato (chopped) • ginger-garlic-green chili paste • red chili powder • coriander powder • garam masala •

whole wheat flour (about 120 grams) • sugar (about 100 grams) • baking soda • ghee (about 120 ml) • finely chopped cashews and almonds

For the bati stuffing • sattu flour (about 3/4 cup) • carom seeds (ajwain) • asafoetida (hing) • turmeric powder • onions, finely chopped • grated ginger and green chili • Finely chopped cilantro, • garlic cloves, finely chopped • mustard oil • lemon juice • black salt •

For Baati • whole wheat flour (about 120 grams) • chickpea flour (about 60 grams) • semolina (about 80 grams) • carom seeds (ajwain) • Salt to taste • turmeric powder • cumin powder • small bowl oil or ghee for shortening (about 2 tablespoons/30 ml) • Ghee as needed for baking the baati • For Dal • small bowl split pigeon peas (toor dal) (about 1/4 cup/50 grams) •

roasted gram flour (sattu) (about 240 grams) • whole wheat flour (about 500 grams) • Salt, to taste • stuffed green chili • mango pickle masala • asafoetida (hing) • mustard oil • finely chopped onion • Green chili and cilantro, to taste • carom seeds (ajwain) • baking powder • Ghee, •

all-purpose flour (about 250 grams) • sattu (roasted gram flour) (about 60 grams) • onion, finely chopped • green chili, finely chopped • -inch piece ginger, chopped • garlic, chopped • pickle masala (Indian-style mixed pickle spice) • carom seeds (ajwain) • Salt to taste • Water • Oil for frying

whole wheat flour (about 250 grams) • semolina (about 60 grams)

whole wheat flour (about 250-375 grams) • Salt, to taste • ghee or oil • red chili powder • Dried fenugreek leaves (kasuri methi), to taste • For the dal: 1/4 cup split pigeon peas (toor dal) • split chickpeas (chana dal) • split black gram (urad dal) • turmeric powder • red chili powder • coriander powder • garam masala •

whole wheat flour (about 500 grams), 3/4 cup chickpea flour (about 100 grams) • ghee

round eggplants • large onion • green chilies • ginger • garlic cloves • oil • Salt to taste • red chili powder • amchur (dried mango powder) or chaat masala • small bowl (about 3/4 cup or 100 grams) whole wheat flour • chickpea flour (besan) • dried fenugreek leaves (kasuri methi) •

Toor dal (as needed) • tomatoes (about 250 grams) • garlic, chopped • Ginger (as needed) • grated coconut • onions, finely chopped • green chilies • red chili powder • turmeric • oil • whole coriander seeds • asafoetida (hing) •

pearl millet flour (bajra) (about 480 grams) • whole wheat flour (about 120 grams) • carom seeds (ajwain) • fennel seeds • (or enough to bind the dough) ghee (clarified butter) • Salt, to taste • Ghee, as needed, for dipping the bati • For the mixed dal: • split black gram with skin (urad dal) (about 50 grams) • split chickpeas (chana dal) (about 50 grams) • split mung beans (moong dal) (about 50 grams) • split pigeon peas (toor dal) (about 50 grams) •

coarsely ground whole wheat flour (about 260 grams) • semolina (about 90 grams) • chickpea flour (about 50 grams) • whole coriander seeds • baking soda • fennel seeds • cumin seeds • carom seeds (ajwain) • ghee (for mixing into the dough) • red chili powder • turmeric powder and 1/4 teaspoon garam masala powder • Salt to taste •

whole wheat flour (about 180 grams) • semolina (about 80 grams) • chickpea flour (about 30 grams) • green chilies • piece ginger • whole coriander seeds • plain yogurt (about 120 ml) • salt • turmeric powder • red chili powder • ground coriander • fennel seeds •

split urad dal (about 200 grams) • split chana dal (about 50 grams) • split moong dal (about 50 grams) • oil (30 ml) • garlic cloves • medium red tomatoes • green chilies • whole cloves • whole black peppercorns • red chili powder • coriander powder • turmeric powder •

eggplant • boiled potatoes • tomatoes • onion • green chilies • Cilantro • -inch piece ginger, finely chopped • garlic cloves • mustard oil • Salt to taste • whole wheat flour (about 180 grams) • ghee or oil (for shortening) •

For the Bati: • whole wheat flour (about 250 grams) • clarified butter (ghee) (about 100 grams) • roasted gram flour (sattu) (about 60 grams) • onions, finely chopped • garlic cloves • -inch piece ginger • green chilies • chopped cilantro • roasted ground cumin • salt • carom seeds (ajwain) •

For the bati: • whole wheat flour (about 180 grams) • coarse whole wheat flour (about 60 grams) • oil • Salt, to taste • For serving: • powdered sugar • ghee • cardamom powder

flour (about 250 grams) • semolina (about 50 grams) • baking soda • Salt to taste • ghee (for mixing)

boiled potatoes • green peas (about 75 grams) • green chilies, chopped • red chili powder • dried mango powder (amchur) • carom seeds (ajwain) • fennel seeds • Salt to taste • Oil or ghee, as needed, for frying • cashews • raisins • asafoetida (hing) •

whole wheat flour • roasted chickpea flour (sattu) • green chilies • asafoetida (hing) • garlic cloves • -inch piece of ginger • Oil, as needed, for frying • Salt, to taste • carom seeds (ajwain) • Melted ghee, as needed, for shortening (moyan) • onion • cilantro (about 30 grams) •

For the Bati: • large bowl whole wheat flour (about 2 1/2 cups or 300 grams) • semolina (about 1/2 cup or 80 grams) • carom seeds (ajwain) • Salt to taste • baking soda • oil (for shortening) • Warm water • For the Dal: • split pigeon peas (toor dal) (about 3/4 cup or 150 grams) • turmeric powder • ginger-chili paste •

whole wheat flour (about 375 grams) • semolina (about 160 grams) • carom seeds (ajwain) • cumin seeds • crushed coriander seeds • baking powder • salt • Oil, as needed, for frying • Water,