Dal Baati Recipe

Dal Baati Recipe

Rajasthan’s favourite, dal baati is a heavenly combination often served with a sweet dish of choorma. Made with a dough, deep fried in ghee, dal baati is an ideal dinner option in winters. You can also make this recipe on special occasions and festivals and it will definitely please all your guests.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: dinner, lunch, Main Course, occasion special, party special
Cuisine: Indian
Keyword: Dal baati, indian best restaurant food, indian dish, indian-food, rajashthani special, tasty recepies, vegetable
Servings: 6


  • 2 Cups atta
  • 1 tbsp suji
  • 3 tbsp ghee
  • 1 tsp salt
  • 1/2 cup milk
  • For the filling:
  • 2 cups peas shelled
  • 1 tbsp ghee
  • 1 tsp jeera
  • 1/8 tsp heeng powder
  • 1 tbsp hinger finely chopped
  • 2 tsp dhania powder
  • 1/4 tsp garam masala
  • 1/2 tsp haldi
  • 1/2 tsp chilli powder
  • 1 tsp salt
  • 1/2 tsp aamchoor powder
  • Ghee kept hot to dip the baatis in


  • Make stiff dough with the atta, soojee, 3 tbsp ghee, salt and milk. Keep covered for 15 minutes.
  • Make the filling: heat the ghee and add jeera and heeng. Stir a few times and add the ginger.
  • When slightly brown, add the peas, dhania, garam masala, chilli powder, salt and amchoor.
  • Cook till tender and cool.
  • Shape dough into flat rounds, fill with peas’ filling, cover and form into round balls.
  • Bake in a pre-heated oven for 45-50 minutes 10 minutes at 375 F, then lower the temperature to 350 F, till brown and crusty (if not brown on top, turn upside down and bake another 10 minutes.
  • Remove from oven and dip into ghee, and transfer onto a serving dish.

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One Comments

  • Ravi Patel 22 / 04 / 2020

    way of cooking which is written here is very good and its improve dish taste

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