Baafla. This is a must have for anyone who is visiting the region and is an integral offering of hospitality for guests. Dal Bafla is a popular aromatic and delicious dish. Dal Bafla is a dish that hails from the heart of India, that is, Madhya Pradesh. It is similar to the Rajasthani staple dal baati or the Bihari Litti chokha.
Hi.. I am Savita Shekhawat and here again with my new recipe. So, let’s start it.
Ingredients to make Dal Bafla
- Wheat Flour (Gehun ka atta) – 1 kg
- Pure Ghee – 1 small bowl (100 gms)
- Turmeric powder – ½ tsp
- Baking powder – ½ tsp
- Carom seeds (Ajwain)- ½ tsp
- Salt – to taste
How to make Dal Bafla
Take a Platter(Parat) and take wheat flour in it, add ghee into it. Also add Salt, Ajwain (carom seeds), Turmeric powder and baking powder. mix them well. Make a stiff dough by adding little water gradually at a time. Knead very well. The dough is as soft as we make for roti/chapatti. Allow the dough to rest at least for 5 minutes.
Boil some water in a big broad vessel. Meanwhile, divide the dough into equal portions and shape them like round balls. Put all round balls in boiling water. Boil it for 10-12 minutes. Once these round balls/bafla start floating, take it out and let them dry.
Now shallow fry them in a pan until they turn light golden in color. Turn over the Baflas and cook it evenly on both sides. Take out cooked baffle from pan.
Now mildly crush these baflas and pour remaining ghee of pan on them. Serve hot baflas and dal along with pickle, chutney, raita.
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