In a wide container, add the wheat flour, plain flour, salt, black seeds and ½ tablespoon oil. Mix well.
Using water knead a soft dough.
Add ½ tablespoon oil and knead again.
Cover the dough with a kitchen napkin. Keep it aside for 30 minutes.
Remove the cover. Knead the dough again.
Divide it into 8 equal portions and roll into balls.
Roll each ball into 6-inch diameter circle. Use dry flour while rolling, if required.
Brush water in one side of the circle.
Heat a Tawa in one cooktop and one fire proof wired rack on another cooktop. Keep both cooktops in high temperature. If you have only one cooktop, you may half cook all on tawa first, then cook again on wired rack.
Place the rolled roti on tawa. Using a tong, flip it after 30 seconds. Wait for 30 seconds again then flip it on the wired rack. Cook flipping every 5 seconds until roti is cooked well all around.
Take out on a plate or rolling board. Apply ghee/ butter as much you like.
Serve hot or keep them in a casserole for later use.
Dal Churma is a traditional and popular dish in Mainly Rajasthan. It is coarsely ground wheat flour and mixed with ghee and sugar. It is served as dessert or with dal. Dal bati churma main ingredient in any Rajasthani thali.
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Wheat Flour (Aata): 1 cup
Rava (Sooji / Semolina): 2 Tablespoon
Ghee: 2 tablespoons for dough + 2 Tablespoon for later
Powdered Sugar: ¼ Cup
Oil: for deep fry
Almonds: 7-8, chopped
Water: as required
Mix wheat flour and rava well.
Add 2 tbsp melted ghee, mix well.
Using water knead a stiff dough.
Cover the dough with a wet cloth and keep aside for 10 minutes.
Knead the dough again using 1 teaspoon oil /ghee and divide it into 5-6 equal portions. Roll each portion into a smooth ball, flatten it a little and make a thumb press mark in the middle.
Deep fry the batis in medium heat for 7-8 minutes until it is golden brown. If you fry them in high heat, batis will be golden from outside but from inside the dough will still be raw.
Take out the batis and leave it to cool for 10-15 minutes.
Now break them into small pieces and add the pieces in grinder.
Grind it coarsely. Do not grind it for more time, otherwise it will become like dough again.
Transfer this to a bowl.
Heat 2 tablespoon ghee in a small pan, saute the chopped almonds for 1-2 minutes. Transfer this almond with ghee in the churma bowl. Toss it well.