Rajasthani
Bafla Bati
- Duration: 30 minutes
- Serves: 2 to 4 people
Authenticity Slice
While boiling, use a deep vessel with lots of water and stir very gently to ensure that the batis do not stick to the bottom of the vessel.
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Trivia Tadka
Bafla Bati is a popular Rajasthani food which comes from the Malwa region. It sure is a heavy meal but it will leave you licking your fingers. It can also be eaten as baked baati dipped in ghee with urad dal or gatte ki subzi.
Ingredients
- Whole wheat flour (atta) (2 cups)
- Carom seeds (ajwain) (1/4 tsp)
- Salt to taste (1 tbsp)
- Oil (2 tbsp)
- Potatoes, boiled and peeled (2)
- MTR Haldi Turmeric Powder (1/2 tsp)
- MTR Garam Masala Powder (1/2 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Dry mango powder (amchur) (1/2 tsp)
- Cashew nuts (kaju), crushed (1 tbsp)
- Raisins (kismish) (1 tsp)
- Coriander leaves (hara dhania), chopped (2 tbsp)
- Green chillies, finely chopped (2-4)
- Split black gram (dhuli urad dal), soaked (1 cup)
- Ginger, grated (1 tsp)
- Desi ghee (3 tbsp)
- Cumin seeds (jeera) (1 tsp)
Method
- Knead atta with ajwain, ¼ tsp crushed saunf, salt, oil and enough water to make soft dough.
- Mash potatoes and put into a bowl. Add ¼ tsp MTR Haldi Turmeric Powder, MTR Garam Masala Powder, ½ tbsp MTR Lal Mirch Red Chilli Powder, remaining crushed saunf, salt, amchur, kaju, kismish, green chillies and mix well.
- Divide the dough into small but equal portions. Shape each portion into a katori, stuff with potato mixture, gather the edges and seal and roll into a smooth ball.
- Boil plenty of water in a deep, non-stick pan, put in the stuffed balls and let them boil. Stir once or twice to ensure that they do not stick to the bottom of the pan. When they start floating, take them out in a sieve.
- Meanwhile, in a pressure cooker, boil urad and chana dal with ginger, green chillies, ¼ tsp haldi, salt and water through 3 to 4 whistles. Once cooked, open the lid and mash well with a hand blender.
- Heat ghee in a non-stick pan, add jeera and when they crackle add the remaining MTR Lal Mirch Red Chilli Powder and mix. Add to the dal and mix well.
- Heat sufficient oil in a kadhai and deep-fry boiled stuffed batis till they are golden on all sides.
- Take out the bafla batis and crush them. Put the dal in a serving bowl.
- Serve piping hot.
