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Each Indian jstate has its own dishes with unique stories and recipes passed down through generations.. Some dishes feature spiciness, some are made for those who have a sweet tooth, and many are made with simple ingredients found in every kitchen. Two such dishes are dal bati churma and baati chokha, both using a common item: baati. Though they may look alike, they taste very different. One comes from the dry lands of Rajasthan, and the other from Bihar. With this simple article, you will learn how these two dishes are made, how they taste, and how they reflect the culture of their regions.
Video Credits: Kabita's Kitchen/ YouTube
Dal Bati Churma
Dal bati churma is a famous dish from Rajasthan. It is made with three parts: dal, bati, and churma. The bati is a round, baked wheat ball, soaked in ghee. The dal is made with a mix of lentils, cooked with spices like garlic, ginger, and red chilli. The churma is a sweet dish made by crushing baked bati and mixing it with ghee and sugar or jaggery. All three are served on one plate. The taste is a mix of savoury and sweet. Many people often enjoy it with garlic chutney, salad, or buttermilk during occasions and festivities.
Image Credits: Freepik
Baati Chokha
Baati chokha is a beloved dish from Bihar. The bati is similar to the Rajasthani one, made with wheat flour and roasted over coal or cow dung cakes, giving it a smoky flavour. But, it is stuffed with a spiced blend of sattu, mustard oil, and mango pickle masala. It is soaked in ghee after cooking. The chokha is a spicy mash made from roasted vegetables like brinjal, tomato, and boiled potato. Mustard oil, garlic, and green chillies are added to give it a strong flavour. It is often served with raw onion and pickles. Baati chokha is simple and rustic, often eaten at home or sold as street food in rural areas.
Origin
Dal bati churma comes from Rajasthan, a state known for its dry weather and royal traditions. The dish was made to last long without spoiling, which suited the harsh desert climate. It also uses ghee generously, as it keeps the food fresh and tasty for hours. In contrast, baati chokha is from Bihar. The ingredients used in chokha, brinjal, tomato, and potato are grown locally. The cooking style is earthy and reflects rural life. Both dishes have been part of local traditions for years and are served with pride during family gatherings and special days.
Flavour Profile
The flavours of dal bati churma are rich and layered. The dal is buttery and mildly spiced. The bati is crisp on the outside and soft inside, soaking up the ghee. The churma adds sweetness, making it a well-balanced meal with salty, spicy, and sweet flavours on one plate. Baati chokha, on the other hand, is bold and fiery. The chokha has a smoky taste from roasted vegetables and gets its heat from raw mustard oil and green chillies. The flavours are strong, with no sugar or sweet taste. It’s a filling meal with a punch of spice and earthiness.
Image Credits: Freepik
What’s Common In Both The Dishes
Though they taste different, both dishes share a few things. The main item, bati, is made with whole wheat flour and cooked either by baking or roasting. Both use ghee for soaking the baati after cooking. The dishes are served hot and are very filling, making them great for lunch or dinner. They don’t need fancy ingredients and are made with things easily found in Indian kitchens. They are also eaten with hands, often with raw onion or chutney on the side. Most importantly, both bring people together, serving during celebrations or special days in many homes.
