Panchmel Dal, Rajasthani Bati and Kachumber Salad

Ingredients

• 2 cup atta
• 0.25 cup suji (fine variety)
• 4 tbsp ghee (melted, for the dough)
• 1 tsp ajwain
• 0.25 tsp baking soda
• 1 tsp salt
• 0.75 cup water (use as needed)

Instructions

1. 1

   In a large mixing bowl, combine the whole wheat flour, semolina, carom seeds, baking soda, and salt. Mix well. Add 4 tablespoons of melted ghee to the dry ingredients. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial for a crumbly texture. Gradually add water and knead into a firm, stiff dough. It should be tighter than a regular chapati dough. Cover and let it rest for 20 minutes.

2. 2

   Preheat your oven to 180°C (350°F). After resting, knead the dough again for a minute. Divide the dough into 8 equal portions and roll each into a smooth, crack-free ball. Gently flatten each ball and use your thumb to make a small indentation in the center. This helps the bati cook evenly from the inside.

3. 3

   Arrange the shaped batis on a baking tray, leaving some space between them. Bake in the preheated oven for 20 minutes. After 20 minutes, flip the batis over and continue to bake for another 10-15 minutes, or until they are golden brown and have developed cracks on the surface. A properly cooked bati will feel hard on the outside and sound hollow when tapped.

4. 4

   While the batis are still hot, take one at a time, wrap it in a clean cloth, and gently press to break it open slightly. Dip the cracked batis into a cup of melted ghee, ensuring they are well soaked. Serve immediately with hot Dal, Churma, and garlic chutney.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.