Bafla bati

Name: Bafla bati
Cuisine: Indian
Ingredients: 1 Cup Whole Wheat Flour –; 1/4 Cup Semolina –; 1/2 Tsp Baking Powder –; 1 Tsp Carom Seeds (Ajwain) –; 2 Tbsp Oil/ghee –; To Taste Salt; 3 Glass Water –; As needed Melted Ghee For Dipping Batis and Serving

Ashvini Singh @cook_13585387

Lucknow

Dal Bafla or Bafla Bati is a famous food of western India. Bafla is a popular dish of Rajasthan and Madhya Pradesh. The origin of ‘bafla baati‘ is Malwa region in the Indian State of Madhya Pradesh. And these ghee (clarified butter) packed wheat dough balls ‘Bafla Bati’ are tremendously popular in both the above mentioned states. Since my parents belong to these two states, ‘Dal Baati and Dal Bafla’

Ashvini Singh @cook_13585387

Saved

Ingredients

1 CupWhole Wheat Flour –
1/4 CupSemolina –
1/2 TspBaking Powder –
1 TspCarom Seeds (Ajwain) –
2 TbspOil/ghee –
To TasteSalt
3 GlassWater –
As neededMelted Ghee For Dipping Batis and Serving

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Steps

1

Add wheat flour, semolina, ghee/oil, salt and baking powder to a large mixing bowl.
Mix well and add water litlle by little to knead the dough. We need a semi-stiff dough.
2

Divide the dough into 7-8 equal portions. Take each portion and flatten it.
3

Apply few drops of ghee or oil and fold 5-6 times and shape each portion into a ball.
4

Flatten the ball, make a small indentation in the center of the dough balls using your thumb or finger. Keep it aside
5

For Making Bafla Batis:
6

Heat water in deep pan.
7

Drop the rolled batis and let it boil for 5 minutes
8

Turn the heat to medium.
Cover and cook for 10-12 minutes or til they float on the top.(Gently, keep stirring occasionaly, to ensure that batis don’t stick to the bottom).
9

Drain out with a slotted spoon to remove excess water. Let them get dry.
10

Now in a tawa heat 2 to 3 tbsp off ghee. place the boiled bafla over ghee.
11

Cover and cook on medium flame for 5 minutes on both sides.roast on all sides until bafla turns golden brown
12

Finally, bafla is ready.
13

For Serving:
14

Pour some ghee over bafla bati.Serve hot with dal, onions, lemon