This is a traditional Dish from Madhya Pradesh where the normal baati is boiled before baking it in an oven. In ancient days, this dish was baked over firewood and was served with ghee. Bafla is traditionally served with spicy lentils & Aloo bharta ( spiced baked and mashed potatoes )
BAFLA / BATTI
Whole wheat flour (atta) 2 cups
Carom seeds (ajwain) 1/4 tsp
Cumin seeds 1/4 tsp
Salt to taste
Oil 2 tablespoons
Sooji , semolina 1cup
Ghee 1/2 cup
Baking powder 1/2 tsp ( optional )
Oil 1/4 cup
Mix Wheat Flour, semolina, cumin seeds, carom seeds, baking powder, turmeric, salt, oil and make a stiff dough adding little warm water.
Divide the dough into small balls, and just press gently with your thumb to give it a circular shape.
Take a large pan add water till half full and bring it to boil. Drop bafla into boiling water and cook it for about 5 to 8 minutes or until they start floating on top . After that take bafla’s out from water and let them dry . Once these bafla balls are dried up ( around 10 mins ) place them In a pre heated oven (170* C or 380 * F ))and cook baflas until they get light golden or brown in color. Turn over the bafla and cook them evenly on both sides. When they get cooked , dip Baflas in ghee, when they soak ghee remove and serve with daal.
Daal / Spicy Indian Lentil
Serves : 4
Toor dal / yellow pigeon peas, 1cup
Moong Dal / yellow moong , golden gram 1/4 cup
Onions, chopped finely : 1cup
Tomatoes, chopped finely : 3/4th cup
Ginger-garlic finely chopped : 1 tsp
Garam Masala powder : 2 tsp ( optional )
Red Chilly powder : 2 tsp
Turmeric powder : 1 tsp
Green chilies, finally chopped: 2 tsp
Coriander leaves, chopped finely : ½ cup
Oil/Ghee : 4 tsp
Salt to taste
Asafoetida (Hing) : A pinch
Method For Dal
Soak both the dals together for an hour or so .
Take dal in pressure cooker; add water, turmeric powder and salt.
Pressures cook the dal till it becomes soft. Around 10 mins .
Heat the oil/ clarified butter, once hot enough add cumin seeds / Jeera
Add onions and fry until they start to brown . Now add green chilies ,garlic and ginger and let it cook for 2 mins or till light brown in color .
Add all the ground spices and mix well .
Now add chopped tomatoes and mix well making sure your ground spices don’t clump in one area.
Add cooked dal and mix it well and allow it to simmer for few more minutes. Spicy dal is ready.
Garnish it with cilantro /coriander leaves.
Dip hot baflas in the dal while eating.
Pur melted ghee over the dal and baflas
Note : NOTE :
Dal should be poured over the baflas, breaking them completely. Other vegetable or chutney too can be served on a side .