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 .

Marwadi Gatta Kadhi


  • 1 tbsp Oil / Ghee
  • 1/2 tsp Coriander Seeds
  • 1 pinch of Baking Powder
  • 2 cup Coriander Leaves Finely Chopped
  • 2 tsp Red Chilli Powder
  • 2 tsp Turmeric Powder
  • 2 cup Gram Flour (Besan)
  • 4-6 Curry Leaves
  • 1/4 tsp Cumin Seeds
  • 2 cup Yogurt (Dahi)
  • 1 tsp Green Chillies Finely Chopped
  • Oil for Frying
  • Salt as per taste
  • 1 tsp Garam Masala

How to prepare Marwadi Gatta Kadhi:-

  • Take a bowl and keep 2 tbsp gram flour aside.
  • In this gram flour mix baking powder, 1 tsp turmeric powder, 1 tsp red chilli powder and salt. Mix it well.
  • in this mixture add little water to make a hard dough, Knead well.
  •  Rest it for 10-20 minutes.
  • Take this dough cut into 4 equal portions and prepare 4 cylindrical shape .
  • Take a pan keep water and salt and boiled it.
  • When the water become boiled, add those 4 cylindrical shapes in this water on medium flame.
  • Cook it 3-5 minutes.
  • Take off and cut in to small pices.
  • Take a pan and heat oil for deep frying pieces in mudium hot oil untile brown.
  • After that remove and leave aside.
  •  Heat ghee/ oil, add coriander seeds, cumin seeds, green chillies, curry leaves, garam masala and stir fry for a moment.
  • In this mixture pan mix gram flour and yogurt, mix it well.
  • In this mixture add 1 tsp red chilli powder, 1 tsp turmeric powder and stir fry on low flame.
  • Stirring continuously for some minutes.
  • In this mixture add some water, salt and stir fry until it returns to medium thick consistency.
  • Add in fried gatte.
  • For garnishing, top of this kadhi add some cut green coriander leaves.
  • Serve it with chapati, rice and paratha etc. 

    Govind Gatta Curry Recipe

    Hello Everyone,
    Today, we are preparing a Rajasthani/ marwadi  vegetarian dish. Govind Gatta Curry is also known as Shahi Gatte because of it’s rich gravy. This is a Shahi Dish . But today we are add some new ingredients for new taste. We prepare this dish for special occasions.


    For Gatta:-
    • 1 Cup Gram Flour (Besan),
    • Salt to Taste (Namak),
    • 1-1/2 Teaspoon Red Chilli Powder (Lal Mirch),
    • 1-1/2 teaspoon Turmeric Powder (Haldi),
    • 1/2 teaspoon carom Seeds (Ajwain),
    • 1 tablespoon Yogurt (Curd),
    • 1 teaspoon oil / ghee,
    • 1/2 cup of  Mawa (Khoya) , grated/crumbled
    • 2-4 Green Chilli fine chopped (Hari Mirich),
    • 6-7 Cashew Nuts fine chopped,
    • 6-7 Raisins (Kishmish),
    • 2 tablespoon coconut Powder,
    • 1 teaspoon Charoli (chiroji),
    • 3-4 Almond (Badam),
    • 1 teaspoon Black Pepper powder (Kali Mirich),
    For Gravy:-
    • 1 teaspoon Fenugreek leaves powder (Kasoori Methi),
    • 1/4 cup khoya (Mawa),
    • 1-1/2 Cup Yogurt (Dahi),
    • 2 tablespoon Gram Flour (Besan),
    • 2 Dry Red Chilli,
    • 1/2 Teaspoon Turmeric Powder (Haldi),
    • 1/2 teaspoon Cumin Powder,
    • 1 tablespoon Coriander Powder,
    • 1/2 teaspoon Garam masala powder
    • 1/2 teaspoon chaat masala,
    • salt as per taste,
    • 2 tablespoon ghee,
    • 2 tomato,
    • 1/2 teaspoon asafoetida (hing),
    • 1 teaspoon ginger paste,
    • 1 teaspoon garlik paste,
    • 1 cup Coriander leaves (Dhania) , For garnish

    How to prepare recipe:-

    1. Take a big bowl and add besan, curd, red chilli powder, turmeric, salt, carom seeds, oil and mix them well to form a dry crumble.Now add a little water to the dry besan mix and knead to make a firm dough.
    2. Take some ghee in you hand and divide the dough to equal balls, take a ball and make a disc.
    3. In a separate bowl, mix mawa, green chillies (optional), salt, chopped cashews,chopped raisins, charoli, chopped almond, coconut powder, black pepper and keep it aside.
    4. Take 1 tsp of filling and place in the center of the disc, fold in to cover from all sides and then roll to shape into a ball.
    5. Put so much water, 1/2 cup yogurt, 1 tsp ghee in a vessel and keep boiling it, that the gatta can be boiled well in water, carefully take a single gatta in boiling water, so that the boil always remains in the water and let the boil boil for 10-15 minutes on high flame till you prick a toothpick, it should come out clean. Ready to boil the gatta.
    6. Strain the gattas and reuse the water to use in the gravy.
    7. Wash Tomatoes, green chillies, ginger, garlic and grind them into a fine grinder and make paste.
    8. Heat oil in a pan, add cumin seeds, after frying cumin, add asafoetida, turmeric powder, coriander powder, chaat masala, salt, cumin seed, dry red chilli and fry a little bit of spices, Now add tomato, green chillies, ginger, garlic masala and fry until the oil separates from the spices, add gram flour and fry for two minutes, stirring continuously, Now add remaining half mawa, crumble and fry for 2 minutes and fry a little. Sprinkle the masala well, prepare frothy curd and continue roasting it continuously, until it does not boil well.
    9. After they splutter add besan, mawa and saute them  well till the raw smell goes off.
    10. Put the water that is boiled in the spice, and keep the gravy till it recovers, if the gravy looks thicker then add more water to it, put garam masala and a little green coriander, Fenugreek leaves powder and mix it.
    11. Now add the gattas and cook them well for few minutes.
    12. Turn off the flames and garnish with fresh chopped coriander and serve Govind Gatta Curry .
    13. Serve Gatta curry with chapati, parantha, whole, naan or rice and eat them.