alkajena October 11, 2020
Bafla

Bafla Bati is a famous dish from Malwa , Madhya Pradesh , a region in in western India known for its royal cuisines, appetizing street food and lip-smacking desserts .Malwa cuisine is a beautiful blend of Gujarati, Maharashtrian and Rajasthani delicacies.

Bafla Bati is very similar to the Rajastani Bati and even to the Bihari Litti . But what makes Bafla different from other two is the components and the process of cooking.  Rajasthani Bati and Bihari Litti is directly baked in the oven, whereas Bafla is first boiled and then baked which renders it a pleasantly soft texture in comparison to other two Batis! The ingredients which is common to both the dishes is the Whole wheat flour , while Bafla has semolina added to it , which is generally not in other two Batis. The dough is shaped into balls ,boiled and baked until they become crisp and then dipped in ghee served with a bowl of spicy daal and green chutney (coriander chutney).

The Bafla dough is kneaded with ghee, ajwain, turmeric ,instead of kneading the dough with simply water as in the case of other Batis,. This gives the Bafla dough a beautiful texture. Beasides, the bafla dough is boiled in water first  till it starts to float on water and then it’s grilled at a temperature of around 175 degree Celsius in an Oven or on a traditional Bati Oven. To best way to eat this , all you need is to crumble the dough balls and drizzle dal and a dollop of ghee over it. You can make this delicious dish at home with the recipe given below! This recipe has been adopted with a little variation from Here.

Ingredients For Making Bafla Batis:

  • 1 cup whole wheat flour
  • 1/4 cup semolina
  • ¼ cup curd
  • 1/2 tsp baking soda
  • 1 tsp carom seeds (ajwain)
  • 2 tbsp oil/ghee
  • salt to taste
  • 1/2 tsp turmeric powder
  • Warm water
  • Melted ghee or dipping batis and serving

NB: The ratio of flour to semolina is ideally 4:1 .

To Make Bafla Bati Dough:

  1. Add wheat flour, semolina, ghee/oil, curd, salt, turmeric and baking powder to a large mixing bowl.
  2. Mix well and add water gradually to knead a semi-stiff dough.Keep covered for 30 minutes.
  3. Divide the dough into 10 equal portions and  apply few drops of ghee or oil to shape each portion into a ball.
  4. Keep it aside and repeat the step for all other balls.

To Make Bafla Bati:

  1. Heat water in deep pan and let it come to boil.
  2. Drop the rolled batis and let it boil for 5 minutes. Turn the heat to medium and cook for 10-12 minutes or til they float on the top.
  3. Remove and let them get dry.

To Bake Bafla Bati in Oven:

  1. Preheat oven to 175°C.
  2. Arrange batis in a baking tray.Bake for 25-30 mins or until they top turn lightly golden in color. The time may vary depending on oven size.
  3. Use a kitchen towel and press hot slightly with your palm to crack them slightly.
  4. Soak cracked Batis in ghee for few seconds, and drain on an absorbent paper.Keep aside.

To Bake Bafla Bati in a Pan:

  1. Add 1 cup salt to a pan and put a stand on it. Arrange a plate on it and pre-heat for 10 minutes on high heat with lid on it.
  2. Brush the plate with ghee/oil. Arrange boiled batis on the plate and cover .
  3. Let it bake on medium-low heat for 10 mins. Flip the patties and bake them again for 7-8 mins.
  4. Once done , kitchen towel and press hot slightly with your palm just want to crack them slightly.
  5. Soak cracked batis in ghee for a few seconds, and drain on an absorbent paper.Keep aside.

Here is my Lunch Thali consisting of Bafla served with Khatta Mitha Tuvar Dal, Til wale Aloo ki Subzi, Kadhi and coriander chutney .

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