Dal-Baati-Churma is a famous dish in Rajasthan. Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is always eaten with dal, hence dal baati. Baati is also closely related to litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti potato, tomato and roasted aubergine).
Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney.
