Ingredients

• Whole cereal flour (atta) 2 cups
• Salt 2 teaspoons
• Baking solid ¼ teaspoon
• Desi ghee ½ prize + for soaking

Method

1. Take atta in a bowl. Add salt, blistering solid and half a prize of desi ghee. Mix well. Add decent liquid and manipulate into a formal dough.
2. Preheat oven to 180°C.
3. Take yellowness fourpenny portions. Press unwaveringly and listing into ammo balls.
4. Grease a blistering tray. Place the batis on it. Press them slightly.
5. Place the tray in the preheated oven and heat at 180°C dirt done. It haw verify 15 transactions to 20 minutes.
6. When done, help it blistering with a structure flooded of clean ghee to consign baatis and Rajasthani dal.
   

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Tags: 15 Minutes, Atta, Baking Powder, Baking Tray, Balls, Batis, Grease, Preheated Oven, Salt 2, Sized Portions, Stiff Dough, Teaspoon, Teaspoons, Whole Wheat Flour

Ingredients

• 200 grams mushrooms, cut
• 1/4 tsp herb solid
• 1 tbsp firm curds
• 1 tsp chile solid
• 3 tbsp lubricator briny to discernment
• 1/2 tsp colorful flavoring paste

For the almond - cashewnut paste

• 4 almonds
• 1 containerful poppy seeds (khas khas)
• 10 cashewnuts
• 2 onions, sliced
• oil for unfathomable preparation

Method

1. For the almond - cashewnut adhesive
2. Deep fry the onions in lubricator until brown.
3. Soak the almonds, poppy seeds and cashewnuts in water.
4. Make a adhesive of the soaked ingredients and the tanned onions.
5. Heat the lubricator in a tava and fry the ginger-garlic paste, almond-cashewnut paste, curds and herb and chile powders and briny for some seconds.
6. Add the mushrooms and impress fry until done.
7. Serve hot
   

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Tags: Almonds, Curds, Garlic, Ginger, Ginger Garlic Paste, Mushrooms, Onions, Poppy Seeds, Stir Fry, Teaspoon, Tsp Chilli Powder, Tsp Turmeric