Sanjeev Kapoor

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Bafla Bati  Recipe

Another version of the popular Rajasthani dish-dal bati.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Bafla Bati

Main Ingredients

Whole wheat flour (atta), Carom seeds (ajwain)





Level Of Cooking



  • Whole wheat flour (atta)
    2 cups
  • Carom seeds (ajwain)
    1/4 teaspoon
  • Fennel seeds (saunf)
    1/4 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Potatoes boiled and peeled
    4 medium
  • Turmeric powder
    1/2 teaspoon
  • Garam masala powder
    1/2 teaspoon
  • Red chilli powder
    1 1/2 teaspoons
  • Amchur powder
    1/2 teaspoon
  • Cashewnuts crushed
    1 tablespoon
  • Raisins
    1 1/2 teaspoons
  • Fresh coriander leaves chopped
    2-3 tablespoons
  • Green chillies finely chopped
  • Split black gram skinless (dhuli urad dal),soaked
    1 cup
  • Ginger grated
    2 teaspoons
  • Green chillies slit
  • Ghee
    3 tablespoons
  • Cumin seeds
    1/2 teaspoon
  • Lemon


Step 1

Knead whole wheat flour with carom seeds, ¼ tsp crushed fennel seeds, salt, oil and enough water to a soft dough.

Step 2

Mash potatoes and put into a bowl. Add ¼ tsp turmeric powder, garam masala powder, ½ tbsp red chilli powder, remaining crushed fennel seeds, salt, dried mango powder, cashewnuts, raisins, 1 tbspcoriander leaves, green chillies and mix.

Step 3

Divide dough into small equal portions. Shape each portion into a katori, stuff with potato mixture, gather the edges and seal and roll into a smooth ball.

Step 4

Boil plenty of water in a deep non stick pan, add the stuffed balls and cook. When they start floating, drain them.

Step 5

Meanwhile boil urad dal and chana dal with ginger, green chillies, ¼ tsp turmeric powder and salt till completely cooked. Mash well with a hand blender.

Step 6

Heat ghee in a small non stick pan, add cumin seeds and when they change colour add remaining red chilli powder and mix. Add to the dal and mix well.

Step 7

Heat sufficient oil in a kadai and deep fry the boiled stuffed batis till golden. Drain and break them. Put them in a serving bowl.

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