Gur Ki Roti


  • 1.5 cups whole wheat flour
  • 1 cup ghee
  • 3 cups gur (Jaggery)- grated
  • 1 cup milk
  • 1/8 tsp baking soda
  • Salt as per taste
  • Ghee for frying

How to Make Gur ki Roti:-

  • Dissolve the jaggery in half the milk over low heat and cool. 
  • Take a deep bowl and mix the soda and salt into the atta. Add ghee into the atta, and knead into a firm dough with the milk solution, adding more milk if required.
  • Take a roll of dough into small thick rounds, round by rollar (chakla and belan) in a roti shape. Put this roti on a pan or tava and cook over low heat.
  • Put ghee over and around the roti.

Rajasthani Baati Churma Recipe


  • 400 gm Wheat flour
  • 100 gm Semolina (Rava , Sooji)
  • 100 gm Ghee / Butter
  • 1/2 tsp Cumin Seeds
  • 1 tsp Carom seeds (Ajwain)
  • 1 tsp Baking powder
  • Jaggery
  • Salt as per taste

How to make Baati Churma:-

  • Combined Flour, Cumin seeds, carom seeds, salt and semolina in a large bowl. Mix Ghee and baking powder in this mixture. Add water to combine it well. Make a smooth and yet stiff dough. Leave the baati dough aside for 15- 20 minutes.
  • Once the baat dough is well rested, knead again for a few minutes.
  • Divide the dough in large lemon size portions. Preheat the oven to 180 Degree and bake them in the oven for about 20 to 30 minutes until browned on both sides.
  • Make sure to keep turning the baatis around, until it is browned from all sides. The baatis will tend to crack from the top while it is baking and thats completely natural. 
  • Once the baatis are golden brown in color from all sides, remove them from the oven.
  • Take a plate and keep baatis in it . Take 3 to 4 of them, crush them and combine them with jaggery in a mixer to make a coarse powder. The salt from the baatis does not overwhelm the taste and tastes perfectly fine. Now Churma is ready.
  • In a small serving bowl, add 2 baatis, lightly crush them, drizzle some ghee over the baked baatis.
  • We always serve baati with dal .



  • 1/2 cup yellow gram dal (wash and soak 15 minutes)
  • 8-10 curry leaves
  • 1-2 bay leaf
  • 3-4 cloves
  • 2-4 green chillies
  • 1/2 Tbsp coriander fine chopped
  • 1 tsp black paav bhaji masala.
  • 1/4 tsp garam masala
  • 1/4 tsp coriander seed
  • Turmeric powder
  • Salt as per taste
  • 6-7 kokams soaked in 1/2 cup water
  • 4 cups water
  • 1 Tbsp oil or ghee
  • 1/2 tsp each cumin & mustard seeds

How to Make Aamti

Take a pressure cooker and cook dal in it for 4 whistles. When cooker become cool and remove drain water from daal and keep aside. 
Take a deep bowl and knead the kokams between fingers and  press out and remove. 
Keep the water aside.  
Take blender and put daal in it and prepare smooth paste. Mix some water in this blender and mix well. 
Take a frying pan and heat oil on low flame.
Add cumin and mustard seeds, curry leaves allow to creaking.
Add cloves, slit chilies, bay leaf and saute for 1 minute.
Now add kokam water in it. 
Take a bowl and make paste of masala in 2-3 tbsp water and mix well. 
Add paste and fry for one minute. In this mixture add daal bring to boil and simmer for 10-12 minutes.
Garnishing with chopped green coriander. 
Serve it hot.

Kuttu ki Pakodi


  • 2 Cup buckwheat flour ( Kuttu Ka Atta)
  • 200 gm Potatoes
  • Sendha salt as per taste
  • 1/2 tsp crushed black pepper
  • 1 tbsp Fine chopped green coriander leaves
  • 2 finely chopped green chills

How to make Kuttu Ki Pakodi:-

  • Take a deep bowl and put buckwheat flour in it. Add some water and beat it well.
  • Add sendha salt, black pepper, green coriander and green chills mix it well.
  • Take potatoes and peel it. Wash it and cut them into thin strips.
  •  Take a pan and put ghee. Heat ghee and Mix potatoes into kuttu mixture.
  • Put potatoes wrapped in the mixture into the hot ghee with spoon. Very carefully.
  • Turn over the sides of the potatoes and fry till they turn brown.
  • Take out the fried kuttu ki pakodi into the plate.
  • Serve it with coriander chuteny.

Vrat ki Khichadi / Samavat Rice Khichadi


  • 1 cup Sama Ke Chawal
  • 1/2 cup Cube potatoes
  • 1 tsp Cumin Seeds
  • 1/2 tsp crushed black pepper
  • 1 tbsp ginger & green chilli paste
  • 2 tbsp Ghee 
  • 2-2.5 cup water
  • Salt (Sendha Namak) as per your taste
  • 2-3 tbsp fine chopped coriander leaves

How to make Sama Chawal Khichadi:-

  • Take a deep bowl and soak sama chawal for an hour. After that drain and keep aside.
  • Take a thick bottom pan/ kadhai or Pressure Cooker and heat ghee in it. When ghee become heat add cumin seeds.
  • Fry cumin seeds till they are crackle.
  • Add ginger-chilli paste and add crushed black pepper.Saute it till the raw aroma goes away. 
  • After that add potatoes cubes and stir and saute it for three minutes.Add sama chawal in it. Stir and saute for a minute.
  • Add water and stir away.
  • Add Rock Salt/ Saindha Namak and mix it well.
  • Cover this Pan/ Pressure cooker or Kadhai with a lid on a low flame for 1 whistle. 
  • Do check and stir at interval.
  • When the sama rice softened and cooked well. Switch off the flame.
  • Add chopped coriander leaves and mix it.
  • You can add some lemon juice.
  • Serve it with plane yogurt.