To make the bafla dough, first combine the whole wheat flour and semolina in a bowl. Add red chili powder, garam masala, asafoetida, salt, and carom seeds. Then mix in the yogurt.

Add oil or ghee for shortening, then knead the mixture into a dough using warm water, just like for making roti. Let the dough rest for 10 minutes. The dough should be a bit firm. In 10 minutes, the semolina will absorb water and the dough will set. Meanwhile, finely chop the onion and green chilies for the stuffing.

Next, add both types of sattu flour to the chopped vegetables. Mix in the pickle oil. If you don't have pickle oil, you can use mustard oil or ghee instead. Then add the dried mango powder.

Add red chili powder, asafoetida, salt, and garam masala. You can also add chaat masala if you like. Mix everything well to make the stuffing. Pickle oil adds a tangy flavor and helps bind the stuffing.

Your dough should be ready now. Break off pieces about the size of a roti ball. Flatten each piece, add stuffing in the center, and seal it. Prepare all the bafla balls this way, filling each with the stuffing.

Boil water in a pan, add turmeric and oil. Turmeric gives a nice color and oil prevents sticking. Bring the water to a boil.

Drop the prepared bafla balls into the boiling water one by one. They will sink to the bottom. Let them cook for 10 minutes, stirring occasionally to prevent sticking, even though oil is added.

After about 8 minutes, you'll see the bafla balls start to float to the top and puff up. In 10 minutes, they should all be floating and have a beautiful color. Use a spatula to remove them to a plate. If you have more to cook, repeat the process. Let them cool.

Meanwhile, prepare the dal. Soak the split pigeon peas for 30 minutes. Add salt, turmeric, and asafoetida, then cook in a pressure cooker for 3 whistles. Turn off the heat and let the cooker cool.

To fry the dal, prepare the tempering. (I've described dal frying in my previous recipe.) Chop the onion, green chilies, and garlic. Heat ghee in a pan, add cumin seeds, then sauté the onion. Add garlic, green chilies, and ginger, and sauté for 1 minute. Add tomatoes, then red chili powder and garam masala. After 1 minute, add the boiled dal. Your dal is ready.

Heat oil in a pan. The bafla balls should be cool by now. Wipe them with a cloth or paper towel if needed. Fry them one by one for at least 5 minutes on medium-low heat. Flip them once one side is golden brown.

You'll see the color gradually change and turn golden. Flip and fry the other side until golden as well. Once done, remove to a plate. Fry all the bafla balls this way.

You can deep fry the bafla in oil or ghee, or shallow fry if you prefer. Your bafla is ready. Serve hot with dal, chutney, and salad.