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
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 Kacha Kolar Dalna Jeera Broccoli Carrot Methi Sabzi Paneer Nazakat
Bafla Bati Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bafla Bati Recipe
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.
Nutrition Info
Calories : 2922 Kcal
Carbohydrates : 435.8 gm
Protein : 95.1 gm
Fat : 89.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
