Food Connection

Rajasthani Thali

Relish the rich



Preparation And Cooking Time

120 Min.


Indian Flat Bread, Chhapati

Cooking Method :   
Stove Microwave

      Garlic Chutney

     1/2 Cup garlic cloves

     1 roughly chopped small onion

     1/4 Cup oil

     1/4 Cup Curd

     2 tbsp red chili powder

     1/2 tsp salt

     1/2 tsp cumin seeds

Coriander Chutney 

  1 Bunch coriander with stems

  2 tbsp fresh coriander

  4-5 green chilies

  1 tbsp roughly chopped ginger

  1 tbsp lemon juice

  1/2 tsp salt

  1/4 Tsp black salt

  1 tsp cumin seeds

  A pinch asafetida


Ingredients -

  1+1/2 Cup mint leaves

  1 cup coriander with stems

  1+1/2 tsp lemon juice

  1 tbsp sugar

  1 tbsp roughly chopped ginger

  4-5 green chilies

  1/2 tsp salt

  1/4 tsp black salt

Gatte Ki Sabji

2 Cups Coarse Gram Flour (Besan)

      4 Tsp Curd, 1/4 Tsp Salt. 1/4 Tsp carom seeds, 4 Tsp oil

      For Gravy -

      1 Cup Sour Curd

      1/2 Cup Tomato Puree

      1/4 Cup Cashew Paste

      2 Chopped Green Chilli

      1 Inch Grated Ginger

      Few Curry Leaves

      1 Tsp salt, 1 Tsp Coriander Powder, 1/4 Tsp Turmeric Powder,

      1 Tsp Red Chilli Powder, 1 Pinch asafoetida, 1 Tsp Mustard seeds. 2Tbsp oil

      1/2tsp Garam Masala

      A handful Kasuri Methi

Stuffed Aloo Bati

 For Dough-

            2 Cups Whole wheat flour                        

            1/2 Tsp Carom Seeds                                             1/2 Tsp Cumin Seeds

            1 Tsp salt                                                                  1 Tsp Fennel Seeds

            2 Tbsp Clarified Butter (Ghee)                              1/4 Tsp Turmeric Powder

            For Stuffing-                                                              2 Green Chili

            2 Medium Sized Boiled Potato                              Chopped Coriander

            1 Tsp Red Chili Powder                                           1 Tbsp Oil

            1 Tsp Salt                                                                   Ghee/ Oil for frying                           

            1/2 Tsp Dry Mango Powder (Aamchur)

            1/2 Tsp Garam Masala

            A Pinch Asafoetida

Microwave Bati

 400g coarse wheat flour (mota aatta)

 1/3 Cup clarified butter (desi ghee)

 1 Tsp. Salt

 1 Tsp. Carom seeds

 1 Tsp Whole dry coriander

 A pinch of baking soda

 150g clarified butter for serving

Panchmel dal

  2Tbsp. Toor Dal (split pigeon peas)

  2Tbsp Moong Dal Green (split green gram)

  2Tbsp Chana Dal (split chickpea lentil)

  2Tbsp Kali Urad Dal (split black gram lentil)

  2Tbsp Moong Dal yellow (petite yellow lentil)

  1Tbsp Salt

  1 Roughly chopped tomato

  1Tsp Coriander powder

  1Tsp Desi ghee (clarified butter)

For Tempering -

# 2Tbsp Desi Ghee (clarified butter), 1Tbsp Red chilli powder, 1/2Tsp Turmeric

Powder, 1Tsp Cumin seeds, 2 Chopped green chilli, 1 Inch grated ginger, 4-5

Minced garlic cloves (optional), 1Tbsp lemon juice, 1 Roughly chopped tomato,

1Tsp Garam masala, Fresh coriander

Churma ladoo

2 Cup course wheat flour

  2 Tbsp. Clarified butter (ghee) + for frying

  1 Cup Powdered sugar ( Boora)

  1 Tsp Cardamom powder

  Chopped dry fruits

Garlic Chutney1.      

Add garlic cloves and onion in a jar. Make a fine paste using water.

Heat oil in a pan. Crackle cumin seeds.

Add garlic onion paste and cook it for 5 minutes on low medium flame.

Add red chili powder and salt. Cook for 5 minutes more.

Add curd and cook for 5-7 minutes on low flame.

Cook till it thickens.

Spicy garlic/ lahsun chutney is ready.

Coriander Chutney 

1.      Remove roots from coriander, wash them properly. Cut them roughly with knife. Coriander stems are more flavorful so always use them in making chutney.

2.      Fill the chopped coriander in a mixer jar.

3.      Add green chilies, ginger, salt, black salt, cumin seeds, curd, asafoetida and lemon juice. Cover the lid and make a paste.

4.      Look at the vibrant color of chutney. You can store it in a glass jar for a week.

5.      For mint chutney - add mint leaves, coriander, green chilies, ginger, sugar, lemon juice, salt and black salt.

6.      Cover and grind it.

7.      Sweet & sour mint-coriander chutney is ready.

8.      Fresh Home-made Coriander Chutney and Mint Chutney is ready...!!!

Gatte Ki Sabji

Mix gram flour, salt, red chilli powder, carom seeds and oil.

Add curd and make a soft dough using warm water.

Divide the dough in small balls and roll them in cylindrical shape.

Add them in boiling water and boil for 10 minutes.

Uncover and take out from water and allow to cool. (Preserve the stock)

Cut the boiled gatta into 1/2inch thick pieces.

Heat oil in a pan and crackle the mustard seeds.

Add curry leaves, chilli, asafoetida and ginger. Cook for a minute.

Add coriander powder, chilli powder, turmeric powder and cook for a minute.

Add curd and stir continuously. Cook till fat starts releasing. Add tomato puree and cook.

Add cashew paste, cover and cook it for 10 minutes on low flame.

Add 1cup stock and the cut pieces in the gravy and cook for 10 minutes on low flame.

Add salt and cook.  Add garam masala and kasuri methi. Switch off the flame.

 Stuffed Aloo Bati

 For Stuffing-

Heat oil in a pan and crackle cumin seeds and fennel seeds. Add asafoetida. Add green chili. 

Mash the potatoes and add. Add all spices and fresh coriander. Mix well.

Switch off the flame and allow to cool.

For dough-

Add salt and carom seeds in flour and mix well. Add ghee and mix well.

Make a soft dough using water.

Take a lemon size ball from the dough, spread it and make a cavity and fill the prepared stuffing. Seal it properly.

Fry all batis in hot oil/ghee on medium flame. Please be careful while frying these batis are heavy.

Take out them on a plate.

Enjoy stuffed bati with green chutney and desi ghee.

Microwave Bati  

The coarse wheat flour gives a nice texture to bati. If you don't have coarse wheat flour you take normal wheat flour and add 1/2 cup of semolina. (suji)

Add salt, baking powder, carom seeds and dry whole coriander in flour.

Add ghee and mix well.

Add warm water and make a dough. Don't over mix. The dough should be crumbly.

Take a handful dough and make a ball and gently press with palm. The small cracks should be there. The cracks make the baati crispier and they will be baked properly from inside.

Place the prepared baatis on a baking tray.

Bake in a preheated oven on 200degree C for 25 minutes.

They are perfectly baked. For grill marks, place the high rack in oven and grill the baked baati for 5 minutes more.

Take them out. They are now perfectly done.

Dip hot baati in ghee, press it with a spoon so that baati will absorb the ghee properly.

Serve bati with dal and chutney.

Panchmel Dal

Mix all five types of lentils in a bowl and wash them with water.

Add water and allow it to soak for 30 minutes.

Add soaked dal in pressure cooker along with the water and add 1 more glass of water. Add 1tsp salt, turmeric powder, coriander powder, 1tsp desi ghee and chopped tomatoes.

Close the lid and take 3-4 whistle on medium flame. Allow it to cool completely.

For tempering heat, desi ghee (clarified butter) and crackle cumin seeds in it.

Add ginger, green chilli and garlic. Cook for 2-3 minutes on low flame.

Add red chilli powder, garam masala and cook it for a minute.

Add 1/4 cup water and bring a boil.

Switch off the flame. Add lemon juice and fresh coriander.

Open the lid of pressure cooker and add prepared tempering. Mix well.

Panchmel dal is ready to serve with chapati, rice or bati.

Churma Ladoo

Add coarse wheat flour in a vessel. If you don't have coarse flour then you can prepare coarse flour by taking 1+ 1/2 cup of normal wheat flour and add 1/2 cup semolina (suji) to it. Your coarse flour is ready to use.

Add ghee and mix properly.

Prepare a stiff dough using water. Don't over knead. Just collect the dough.

Take a handful dough and give shape as shown in the video.

Fry dough pieces in ghee at low temperature (do not over heat the Ghee) and on low flame.

While frying do not touch them for first few minutes till they become a bit firm. Fry for 3-4 minutes on low flame.

Flip them gently.

Now turn flame on medium and fry till they become brown.

Take them out. Allow to cool for 5 minutes.

Break in pieces.

Pour them in jar and grind it in mixer.

Add in a vessel and allow to cool completely.

Add powdered sugar, this sugar is especially available in market for making laddoos. (Boora/ tagaar)

Add cardamom powder, dry fruits and pour the remaining ghee which we had used for frying.

Mix with hands.

Prepare ladoo. Here I have a modak mould which is easily available in the market.

Fill it with prepared churma and press nicely and demould.

Beautiful churma modak is ready.

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