How to make Bafla Bati - Another version of the popular Rajasthani dish-dal bati.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Carom seeds (ajwain) (अजवाइन)

Cuisine : Rajasthani

Course : Main Course Vegetarian

Bafla Bati

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Bafla Bati checkout Gehun ni Khichiu, Peethiwali Puri with Aloo Chana. You can also find more Main Course Vegetarian recipes like Lobio, Paneer Pasanda, Karele ki Sabzi, Garlic Vegetables With Cashewnuts.