Layered Bafla Baati

Bafla baati is one of the traditional and authentic dishes from Rajasthani cuisine.

Traditionally to  make bafla baati dough balls are boiled in sufficient water and fried in ghee. Today I am sharing the recipe of layered bafla baati which looks different and beautiful.

Recipe is very simple and easy.

Ingredients:

• 2 cup wheat flour
• 1 cup chickpea flour 
• ½ cup semolina
• ½ cup curd
• ½ cup ghee
• 1/4 tsp turmeric powder
• ½ tsp sugar
• 1/4 tsp asafoetida 
• ½ tsp baking soda
• 1 tbsp whole coriander seeds
• 1/4 tsp carom seeds
• 1/4 tsp cumin seeds
• ½ tsp fennel seeds 
• Salt according to taste

Method :

• In a pan take coriander seeds, carom seeds, cumin seeds and fennel seeds, roast it slightly.
• let it cool completely, grind it into coarse powder.
• In a deep bowl take wheat flour, chickpea flour and semolina.
• Put salt, turmeric powder, asafoetida, sugar, baking soda and coarse seeds powder, mix well.
• Now for shortening drizzle ghee on flour mixture, mix it properly, the flour mixture should hold the shape when pressed with fist.

• Now add curd and mix well.
• Now knead the mixture with warm water, put water as required and knead the flour into stiff smooth dough, brush some ghee, cover and keep the dough aside for 15 to 20 minutes.
• Divide the dough into 12 to 14 equal portions and shape it like a patti, now roll each patti like a paratha, brush ghee on paratha, now cut equal size strips, now take strips one by one and roll it tightly, now slightly press the baati between your palms.

• Boil sufficient water in a deep pan, drop all the baatis, cover and cook the bafla baatis for 15 to 20 minutes on medium flame, stirring occasionally.

• Now drain baatis with the slotted spoon.
• To remove excess moisture, wipe baatis with a clean kitchen towel. 
• In a wok heat sufficient ghee, when it is medium hot slowly slide 3 to 4 bafla baatis at a time and fry until golden in colour.
• Drain bafla baatis on absorbent paper.

Serving idea:

Serve beautiful looking layered bafla baati with churma, dal tadka, panchmel dal (mix dal), gatte ki sabzi, jeera aloo, hari chutney, chaas, hari mirch ke tipore, roasted papad, bura (powdered sugar)