- For the Bati
- 2 Cups Whole Wheat Flour
- 1/2 Cup Ghee
- 1/4 Cup Water (warm)
- Salt to Taste
- For the Dal
- 1/2 Cup Split Moong Dal
- 1/4 Cup Chana Dal
- 1 1/2 Cup Water
- 1 Cup Onion (finely chopped)
- 1/2 Cup Tomato (finely chopped)
- 2 Green Chillies (finely chopped)
- 1/2 Tsp Hing
- 1/2 Tsp Turmeric Powder
- 1 Tbsp Chopped Garlic
- 1/2 Tsp Cumin Seeds
- 1 Tbsp Red Chili Powder
Prep: 20 minutes
Cooking: 30 minutes
- Take wheat flour in a dish and add salt. Mix well, then add ghee and mix again. Ghee should be mixed well with the flour and you should be able to roll a ball. Add a little warm water at a time and knead a thick dough. The dough should not be soft as chapati dough.
- Take a small ball from the dough (you can decide the size of the bati), press it at the centre from all sides so that it gets cracks. Roll it into a ball again and press it at the centre. Repeat the procedure 2-3 times.
- Put a jali that is used to roast phulka or papad on the gas. Keep the gas on very low flame. Place the batis on the jali. Remove the whistle and rubber ring of the cooker lid. Place the lid on the jali and roast on very low heat for about 10-12 minutes. Remove the lid and flip the batis over.
- Roast the batis from the other side as well. No need to cover these with the cooker lid this time. Take the batis in a dish.
- Take a cooker, place a stand in it, put a dish on the stand and place the batis on it.
- Remove the whistle and rubber ring of the cooker lid. Cook on medium heat for about 15-20 minutes on one side. Remove the lid and flip the batis over. Again, close the lid and cook for about 20-25 minutes from the other side as well. Once done, take the batis out into a dish.
- To make the dal, thoroughly wash and soak chana dal in enough water for about 2-3 hours. Transfer the moong dal and chana dal into a pressure cooker. Wash it well with water 2-3 times.