Dal Bafla Recipe This is originated from the Madhya pradhes but now a days it is pretty much appreciated as a Rajasthani cuisine. Basically these are bakes in tandoor but today here I am making them in a pan, just a slightly difference is of only smoke, otherwise the taste is just exact the tandoor ones. So let’s know how to make them.
Necessary Ingredients Required For Dal Bafla Recipe
- Wheat four = 2 cups
- Curd = 1/3 cup
- Semolina = 100 gm
- Ghee = 2 tbsp
- Cumin seeds = 1/2 tsp
- Carom seeds 1/2 tsp
- Baking soda = 1/4 tsp
- Salt = as per taste
- Ghee = 1/2 cup, for frying or for serving
Instructions For Making It
Firstly in a mixing bowl, add wheat flour and semolina. Mix both the ingredients well.
Now make a space in center by make a hole in it and then add salt, carom seeds, curd, baking soda and cumin seeds. Mix all the ingredients well with the flour and semolina and then add 2 tbsp of ghee in it. Mix till flour comes together and then gradually add water in it and knead a smooth and soft dough from the mixture.
Keep the dough aside by covering it for 5 to 7 minutes.
Now divide the dough into equal parts and make round balls from the flour.
In a big vessel or a pan, add 1 litre of water and bring it to a boil. Once the water gets boil, add these balls in boiling water and let them boil for about 15 minutes. If water takes high boils after adding these balls, then turn the flame on medium to low.
After exact 15 minutes, take them out from water and transfer them to a plate.
Method Of Frying Them
In a pan, add ghee and heat it up. (ghee makes them crispy). Then ad these prepared balls in ghee and fry them till they turn golden in color. It will take 15 to 20 minutes for perfectly frying the balls, make sure you have to continually stirring it at a time to avoid burning.
Flip them in between to fry them from all the sides. Take them out and transfer to the plate.
Method Of Serving Bafla
Break 2 to 3 bafla in a plate and pour some ghee in it.
Serve these delicious bafla with dal.
Your dal bafla are now ready to serve. Serve them hot with dal and enjoy.