Friday, August 19, 2016


  • Ingredients

  • For the Bafla

  • 1cup ghee
  • 4 cups wheat flour
  • 1/2 cup maize flour
  • 1/2 tsp ajwain
  • 2 tsp cumin seeds
  • Salt to taste

  • For the Dal

  • 2 tsp red chilli powder
  • 3 cups toor dal, soaked
  • A pinch of hing 
  • 2 Tbsp desi ghee
  • 1 tsp turmeric powde
  • 1 tsp mustard seeds
  • 2 tsp sugar
  • 4 Tbsp coriander leaves, chopped
  • Salt to taste

  • Method 

  • For the Bafla
  •  In a  bowl, mix all the ingredients together to make a stiff dough, adding a little water at a time.
  • Divide the dough into smaller balls, and roll them to make them smoother. 
  •  Bring water to a boil in a  pan. Add salt,turmeric, and then drop the balls and cook till they float on the surface. 
  • Place them on a kitchen towel to drain excess water and after bake them in the oven at 150 degree C for till crisp and golden on both the sides. 

  • For the Dal

  • Pressure cook the dal in 7 cups of water for 3 whistles, by adding salt and turmeric powder. Let the steam escape and then add the hing and stir well. Add a little water if it is too thick, and bring to a boil.Heat ghee in a pan, add mustard seeds and let it splutter,add red chilli powder, and quickly pour this tadka in the boiling dal, add sugar and remove from the flame. Finish with coriander leaves.
  • Place two baflas on a plate, crumble them using your fingers, add a teaspoon of ghee, and pour the dal on top.

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