Bafla Bati Recipe - 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_Veg

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 Wholemeal Fresh Dough Thin Crust Pizza , Litti , Desi Lasagne . You can also find more Main Course_Veg recipes like Sweet Potato Gnocchi with Creamy Jalapeno Sauce, Spinach and Aubergine fry, Paneer Kofta Mirch Do Pyaza, Mangodi. Or try out these recipes from Rajasthani Cuisine like Boondi Ki Sabzi, Ganne Ke Ras Ki Kanji , Tikha Batata, Methi Bajra Baby Paranthas.

Bafla Bati Recipe - How to make Bafla Bati

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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 2

  • Split black gram skinless (dhuli urad dal),soaked 1 cup

  • Ginger grated 2 teaspoons

  • Green chillies slit 3-4

  • Ghee 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Lemon 1

Method

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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