• 2 cups whole wheat flour
• 1/2 cup semolina (sooji)
• 1/2 cup ghee (clarified butter)
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon baking powder
• Salt to taste
• Water (as needed)

• 1/2 cup split yellow moong dal
• 1/2 cup chana dal (Bengal gram)
• 1/4 cup toor dal (pigeon pea lentils)
• 1/4 cup urad dal (split black gram)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon garam masala
• 2 tablespoons ghee
• Salt to taste
• Fresh coriander leaves for garnish

    How To Make Dal Baati Recipe

• 1. In a large bowl, mix wheat flour, semolina, carom seeds, baking powder, and salt.
  2. Add melted ghee and mix until the mixture is crumbly.
  3. Gradually add water and knead into a stiff dough.
  4. Divide the dough into equal portions and shape into round balls. Flatten slightly.
  5. Preheat oven to 180°C (350°F). Place baatis on a baking tray and bake for 25–30 minutes, turning occasionally, until golden brown.
     Traditional method: Baatis can also be cooked over charcoal or in a tandoor.
  6. Dip hot baatis in melted ghee before serving.

  For Dal:

  1. Wash and soak all dals together for 30 minutes.
  2. Pressure cook dals with turmeric and salt for 3–4 whistles, until soft.
  3. Heat ghee in a pan. Add cumin and mustard seeds. Let them splutter.
  4. Add onions and sauté until golden.
  5. Add ginger-garlic paste and green chilies. Sauté for a minute.
  6. Add tomatoes, red chili powder, and cook until tomatoes are soft.
  7. Add cooked dal, garam masala, and adjust salt. Simmer for 5–10 minutes.
  8. Garnish with fresh coriander.
  9. Place hot baatis on a plate, break them open, and pour ghee over them.
     Serve with hot dal, and ghee on the side.