Mix wheat flour,semolina,baking soda,ghee and carrom seeds in a bowl. Make a dough with lukewarm water and cover and rest for 15-20 minutes.

Make small batis after resting the dough and put a thumb depression in the centre.

Bake in a preheated oven at 180 degree celsius for 35-40 minutes,with turning in between once.

Take out the hot batis and pour ghee as required.

Soak the dal for half hour. Pressure cook the dal with water,salt and turmeric powder for 10 minutes.

Hear ghee in a tadka pan and add asafoetida, mustard seeds and curry leaves. Add chopped garlic and green chilli.

Add tomato puree and after tomato is done,add the tadka to the dal.

To make gatte ki sabzi,sieve gram flour and add oil,salt,curd and baking soda to it. Add water to make a dough and cover it for 10 minutes.

Take small balls of dough and make 1/2 inch thick cylinders from it.

Boil water in a big pan and add all the cylinders to it and boil for 15 mins till they start floating. Take them out and keep aside.

In a wok,heat oil and add asafoetida and cumin seeds. Add turmeric powder and Coriander powder and mix well.

Make a paste of tomato,ginger and green chilli and add to the wok. Saute it till oil starts separating.

Add curd and red chilli powder and mix well. Add more water to make desired consistency of the gravy.

After the gravy gets a boil,cut the cylinders into pieces and add to it.

Add salt to taste and let it boil for 2-3 minutes. Add garam masala powder and chopped coriander and switch off the gas.

To make churma, blend 3 batis in a mixer grinder to coarse powder.

Heat ghee in a wok and add powdered bati to it.saute for 4-5 minutes till little brown.

Add cardamom powder and switch off the gas. Let it cool a little then add powdered sugar and chopped almonds to it