Bafla Bati is a traditional dish from the Rajasthan and Malwa regions—particularly Indore—that differs slightly from the well-known 'Dal Bati Churma' or 'Dal Bafla'. If you are tired of eating the usual daily fare of roti, vegetables, and rice, why not give Bafla Bati a try?

Bafla Bati Recipe
The recipe for Bafla Bati that we are sharing today features a stuffing made of potatoes and peas. Let’s look at how to prepare it:

Ingredients for the Bafla (Dough)
2 cups whole wheat flour

1/4 cup yogurt (curd)

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon baking soda

1/4 teaspoon carom seeds (ajwain)

1 teaspoon oil

Ingredients for the Stuffing
2 boiled potatoes

2 tablespoons boiled peas (optional)

1 tablespoon finely chopped coriander leaves

1 teaspoon ghee

1/4 teaspoon cumin seeds

1/2 teaspoon grated ginger

2 finely chopped green chilies

1/2 teaspoon coriander powder

1/2 teaspoon salt

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/4 teaspoon dry mango powder (amchur)

Method
To prepare the Bafla, combine 2 cups of whole wheat flour with 1/4 cup of yogurt, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/4 teaspoon of baking soda, and 1/4 teaspoon of carom seeds.

Add some ghee to this mixture, then gradually add water as needed to knead the dough. Ensure the dough is soft, and set it aside for 20 minutes to rest.

Next, prepare the stuffing for the Bafla: place a pan on the stove and add one tablespoon of ghee.

Once the ghee is hot, sauté the cumin seeds, grated ginger, and finely chopped green chilies. Next, mash 2 boiled potatoes and 2 tablespoons of boiled peas, and add them to the pan.

Add 1/2 teaspoon of salt, 1/2 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, 1/4 teaspoon of dry mango powder (amchur), and 1/4 teaspoon of turmeric powder to the potato-pea mixture and mix well.

Add 1 tablespoon of finely chopped coriander leaves and sauté briefly.

Once the stuffing for the bafla is ready, divide the dough into small, round portions—each about the size of a standard bati.

Fill these dough portions with the potato-pea mixture, seal the edges together, and press them lightly to achieve the shape of a bati.

Traditionally, baflas are boiled, but since these are stuffed, steaming them is a better approach.

To do this, pour 1 to 1.5 cups of water into a large pot, place a sieve (steamer rack) over it—greased with a little ghee—and steam the baflas.

After steaming, let the baflas cool down, then deep-fry them in a pan with oil.

Serve them with chutney or dal; your Rajasthani special bafla bati is ready!

PC Social Media