Daal Bafla is an ultimate comfort food for this autumn season, steaming bowl of creamy and spicy daal loaded with favourite ingredients which you can enjoy with steamed and deep fried savoury flaky bread (Bafla) Being connected to Rajsthani roots, we always had Rajsthani food and it's colourful culture influences in our life and I still do carry that here too in my own home. So now and then when we feel like to have extra spicy food, couple of our favourite Rajsthani dishes appears on the dining table.
Felt so good after all rich and delicious Diwali binge eating 🙂
Notes :-
This Bafla Baati can be boiled in water for 25-30 minutes before deep frying.
VEGAN, can omit Ghee.
You will need :- Bafla
- ½ cup chapatti flour ( I used wholemeal chapatti flour thus my Bafla are more darker in colour )
- ½ cup coarse chapatti flour ( Bhakhri lot )
- Salt to taste
- ½ teaspoon ajwain ( carom seeds )
- ½ tsp. cumin powder
- ½ tsp. turmeric powder
- ½ tsp. whole coriander seeds lightly crushed
- 3 tbsp. oil for moin
- Pinch bi co soda
- Water as needed
- Oil for deep frying
- 1 cup boiled dhuli urad and Yellow Moong ( mogar) Daal
- 2-3 tbsp. Oil
- 2 tbsp. whole spices ( clove, cinnamon whole black pepper powder, star anise, bay leaves )
- Pinch hing
- 2-3 dried red chillies
- 1 tsp. cumin seeds
- 1 tbsp. garlic-ginger paste
- 2-3 green chillies finely chopped
- 2 medium onion finely chopped
- Salt to taste
- 1 tbsp. red chilli powder
- ½ tsp. turmeric powder
- ½ tsp. garam masala
- 2 tbsp. ground cumin and coriander
- 1 tbsp. lemon juice
- water
- 2 tbsp. fresh coriander to garnish
Method :- Bafla Baati
To prepare Bafla Baatis , place all the Bafla ingredients in wide plate except oil for deep frying.
Knead the stiff dough using water.
Divide the dough into equal portions and make balls , slightly flatten them and make a hole. you will have a doughnut.
Steam over water about 25-30 minutes.
Remove it from the steamer, let it cool a little.
Heat oil in a kadai and deep fry until little golden.
Remove it from the kadai and serve them with ghee, garlic chutney and daal.
Method :- Daal
To prepare creamy and spicy Daal, prepare for tadka .
In a kadai or non stick pan heat oil, add all the whole spices and cumin seeds.
Add hing and dried red chillies.
Once they crackle add ginger-garlic paste and saute for few seconds.
Then add green chillies and chopped onion.
Fry the mixture until onion turns little pink and oil starts leaving the sides of the pan.
Now add all the masala and cook for couple of minutes.
Add couple of spoon water, so masala doesn't stick to the pan.
Add boiled daal and salt, add more water if daal is too thick.
Bring it to boil and simmer daal for 15-20 minutes.
Add garam masala and lemon juice.
Turn off the heat, garnish the daal with fresh coriander.
Serve piping hot daal with Bafla, ghee and garlic chutney.
Simplyfood says
I wish I had known about this dish when I was in Rajasthan I would have tried it. I have never heard of it but it looks like steamed muthia. I am coming to your house to try it one day, it looks delicious. 🙂
Mayuri Patel says
Have heard of daal bafla but never tried it. It surely looks so tempting. Love the clicks.