Bafauri

Name: Bafauri
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Chana Daal; 1/3 cup urad daal (white); 2 Green Chillies paste; 1 teaspoon giner - Garlic Paste; 1/4 teaspoon ajwain (carrom seeds); 2 pinch baking Soda (optional); 1/2 teaspoon Turmeric Powder; 2 teaspoon Coriander Leaves chopped; 1 teaspoon Refined Oil; 1/2 teaspoon Salt or to taste; 1/2 teaspoon red chilli powder; For tempering; 4-5 glasses Water for steaming; 2 teaspoon oil,; 1/2 teaspoon mustard seeds,; 10 curry leaves; 2 teaspoon peanuts

Sanchita Mittal @sm_thechef

Delhi

#ingredientdal
Bafauri is a simple and light steamed snack which is made with chana dal, urad dal and some spices.
Bafauri is a very popular dish from the state of Chhattisgarh and MP.
My granny (dadi ji) belonged to Chhattisgarh and this is her recipe..
Hats off to Amazing creativity in those days.
This is a savory snack which is made during festivals in Chhattisgarh.
It’s a great alternative for oily pakora for health conscious people. It is less on calories but high on taste.
My mom learnt this innovative recipe from my grand ma and till date it's her signature dish too. I have followed the same footsteps of my seniors.

Sanchita Mittal @sm_thechef

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Ingredients

45 minutes

4 servings

1 cupChana Daal
1/3 cupurad daal (white)
2Green Chillies paste
1 teaspoonginer - Garlic Paste
1/4 teaspoonajwain (carrom seeds)
2 pinchbaking Soda (optional)
1/2 teaspoonTurmeric Powder
2 teaspoonCoriander Leaves chopped
1 teaspoonRefined Oil
1/2 teaspoonSalt or to taste
1/2 teaspoonred chilli powder
For tempering
4-5 glassesWater for steaming
2 teaspoonoil,
1/2 teaspoonmustard seeds,
10curry leaves
2 teaspoonpeanuts

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Steps

45 minutes

1

Soak the Chana Daal and urad daal separately in water for two hours.
2

Drain the water from both the dals and grind both in a grinder separately to make a thick fine paste.
3

Take them out in a bowl.
Add green chilli paste, ginger-garlic paste, coriander leaves, baking soda and ajwain seeds, salt to taste and oil.
4

Mix well with your palms, till it becomes fluffy, the dal mixture should be very thick.Make thick rolls out of the mixture.
5

In a Steamer boil 4 glasses of water.
Keep a greased sieve or a strainer and put dal mixture rolls on the plate as shown in the pic.
6

Cover the steamer with a lid and steam cook for 15 minutes, first 5 minutes on high flame and then flip over the rolls carefully with a tong, then rest of the 10 minutes on medium flame.
7

After 15 minutes, the Bafauri rolls are cooked.
Check with a knife, if it comes out clean it's done.
8

Remove them in a serving plate with the help of a tong.
Cut the rolls into thin slices.
9

These bafauris can be eaten in 4 ways
1. Serve the steamed Bafauri with Dhaniya Chutney.
10

2. Deep fry them in hot oil and serve with mint coriander chutney.
11

3. Add pieces of steamed bafauri in tempering made with hot oil, mustard seeds, curry leaves and roasted peanuts.
Sauté and serve hot.
12

4 Dip fried bafauri in churned curd and serve like dahi vade.