FOR DAAL Moong daal- 1 1/2 cup Chana daa-l 2 tbsp Arhar or Toor daa-l 4 tbsp Turmeric or Haldi a pinch Ghee- 2 tbsp Onions- 2 small (finely chopped) Tomatoes- 4 (puree) Ginger and Garlic paste- 1 tbsp Mustard Seeds or Rai Salt Red Chilli Powder Coriander Powder Khatai or Dry Mango Powder FOR BAATI Wheat Flour- 3 cups Sooji- 3/4 cup Salt (to taste) Baking powder Ghee- 3 tbsp FOR CHURMA Wheat Flour - 2 cups Sooji - 1/2 cup Besan - 1 tbsp Sugar (to taste) Ghee (Clarified Butter) - 1 cup Mixed Nuts like Kishmish (Raisins), Kaju (Cashew), Badam (Almonds) and Pista (Pistachios) per your preference

DAAL
Soak all three daals for 15 mins and then cook with a pinch of haldi n salt.
Take a pan add ghee and rai.
Let the rai splutter and then add onion cook until translucent.
Add tomato puree, red chilli powder, salt, coriander powder and dry mango powder.
When done add cooked daal.
Cook for 7-8 mins more.
Hot and done.

BAATI
Mix flour and sooji; add salt, 2 tbsp ghee and baking powder.
Knead firmly with water. Keep it aside for 15- 20 mins.
Divide and make lemon sized balls n flatten them.
Brush all of these flattened balls with remaining ghee.
Preheat your oven at highest degree.
Now bake them for 15 mins or until nice and cracky.

CHURMA
Mix wheat flour, sooji and besan with about 1/2 cup of ghee and water.
Knead it hard and make very small flatted balls out of the dough.
Heat a mix of ghee and deep fry these balls.
Once the balls cool down a bit, grind them to coarse powder.


Now, add roasted nuts and cardamom powder.

Serve all of these together for a full rajasthani flavor.

I normally fill my baatis with masala potatoes for that extra oomph.