DAL BATI CHURMA

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The Rajwadi land of Rajputs is a paradise for foodies out there. Rajasthani cuisine is among those rare cuisines boasting of a never-ending platter with a plethora of dishes; ranging from tangy drinks to spicy starters, mouth-watering sabzis and crunchy bread along with added delights of chutneys, achars, papad and chhach.

This is the state's classic signature dish. Baati is hard, unleavened bread cooked in the desert areas of Rajasthan. Baati is prized mainly for its shelf life, plus it requires hardly any water for its preparation. It is always eaten with dal (lentil curry). The dal is made up of  lentils while churma is a coarsely ground wheat mixture crushed and cooked in ghee and jaggery or sugar.

This rustic sphere of baked delicious is revered as much for its simplicity as for its unforgettable taste. And yet when it comes to tracing the story behind this culinary masterpiece, there is not much available. People in the western region of India, i.e. , Rajasthan, Haryana, and parts of Gujarat have been eating this for generations now.


Location: Rajasthan, India

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