Daal Baati

Cooking Time: 1 hour
Servings: 4


For Baati:

  • 2 cup wheat flour (atta)
  • 2 tablespoon ghee (warm)
  • 1 teaspoon ajawin
  • salt to taste
  • A pinch baking powder
  • Luke warm water for kneading the dough

For Daal:

  • 1 cup split green moong daal
  • 1/2 cup chana daal
  • 2 tablespoon vegetable oil
  • 1/4 teaspoon Asfoetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 2 medium onions (chopped)
  • 4 clove garlic (chopped)
  • 1 teaspoon chilli powder
  • 1/4 teaspoon turmeric (haldi)
  • 1/2 cup water
  • Salt to taste
  • Coriander leaves for garnish


To make baatis:

  • Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes;
  • Divide the dough into 10 equal portions and shape each portion into an even sized round;
  • Place the baati dough balls in the oven or on medium heat in tandoor till the crust is golden brown;
  • Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.

To make daal:

  • Mix both moong daal chana daal and in a large bowl and soak them in water for 30 minutes. Heat the soaked daal in a pan;
  • In a separate pan, heat oil. Add hing and jeera to the oil when hot. When the jeera starts to crackle, add the chopped onions;
  • Cook the onions till they turn transparent; add garlic, turmeric, chilli powder and salt. Saute for 10-15 seconds;
  • Add ¼ cup of water and cook for 5 more minutes. Add boiled daal and bring the whole mixture to a boil;
  • Garnish it with coriander leaves and serve with the baati;