- 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.
