The traditional dish Dal Bati Churma, widely popular in both rural and urban areas of Sheopur district, has now become the district’s cultural identity under the “One District, One Cuisine” initiative. Known for its unique taste, richness, and traditional value, this delicacy proudly symbolizes Sheopur’s vibrant folk heritage. The people of Sheopur are committed to promoting its uniqueness on national and international platforms. For tourists coming to Sheopur, experiencing this delicious cuisine is truly delightful.
Daal Bati or Bafla is a traditional meal of Sheopur, which is preferred in both urban and rural areas. It is easily available in most restaurants and hotels. Dal Baati comprises Dal (lentils) and Baati (hard wheat rolls). It is popular in other parts of Madhya Pradesh also. Dal is prepared using Tuvaar Dal, Chana Dal (prepared by removing the skin of split chickpeas), and Mung Dal. The pulses or lentils are cooked together after being soaked in water for a few hours. First, a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added into the hot oil. Then green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour version of dal in some regions. Finally, the boiled Daal is added and cooked.
Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, Dahi (yogurt) and water. Tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven. When the Baati becomes golden brown in colour, it is greased with ghee and is then served with dal, rava ladoo, rice, pudina chutney, kairi (raw mango) chutney, green salad with lots of onion, and fresh buttermilk (chass).
Dal Bafla is a variation of Dal Baati, where the normal Bafla is boiled before baking it in traditional Baati oven. Batti is replaced by the Bafla, a softer version of it.
