Dal-Bafla (Baati)

Now days we are celebrating 8 day festival of Paryushan Parva which is a Jain festival of repentance and forgiveness. I have the memories that my mom always used to prepare “Dal, Baati & Choorma” during these days and it used to be my favourite. This is the flagship dish of Rajasthan which is prepared on many special occasions and it also tastes nice on rainy days. Mostly Baati is prepared by roasting, but it can also be prepared by boiling and then deep frying it. Baati can be roasted over firewood, oven or kandas (i.e. cow dung cakes) in villages. This time I am posting recipe of making it by boiling and deep frying it. This boiled version of Baati is also known as “Bafla”.


Baati Recipe


2 cup Wheat flour
4 tbsp Ghee
Salt (as per taste)
Ghee for deep fry


Add all the ingredients and some water to make tight dough. Divide this dough into 4 portions and make balls of it. Boil these balls in water for 15 min on medium flame. Then cut the ball into small pieces (say 1 ball = 6-8 pieces) and deep fry it in ghee on low-medium flame, until they become golden brown. Baati is ready to serve now.

Alternatively, after boiling the balls roast them in the oven for 20-25 min at low flame. While serving put some hot ghee over it. If you want to have less intake of ghee then this is a better option.


Dal Recipe


½ Cup Moong dal
3 cup water
2 tbsp ghee
1/2 tsp Red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin seeds
A pinch Asafoetida
Salt (as per taste)


Add all the ingredients in a pan along with water and boil it on medium flame for 15 min. or in case of pressure cooker, until 7 whistles. Before serving add chopped green chili and chopped coriander leaves.


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