Discover the delightful taste of Bafla Bati, a traditional bread from the Malwa region of Madhya Pradesh that’s now a celebrated staple in Rajasthani cuisine. This wholesome wheat-based delicacy features soft, golden dough balls simmered and roasted until perfectly crisp. Traditionally prepared in a clay oven, our recipe brings you a modern twist using the humble tawa, making it simple to recreate this earthy comfort in any kitchen. Served with a hearty mixed dal, Bafla Bati provides a nutritious and delicious meal that harmoniously blends the flavors of spiced lentils with the rustic charm of slow-cooked bread.
Perfect for lunch or dinner, Bafla Bati is enjoyed best by crumbling the roasted baflas and generously drizzling them with ghee before soaking up rich lentil curry. The combination of whole wheat, ghee, and a medley of pulses not only makes it filling but also protein-rich. Enjoy this satisfying dish with tangy yogurt-based curries or your favorite Indian gravies for a complete, authentic experience. As you savor each bite, you’ll understand why this recipe, rooted in the heart of India, has become a beloved favorite across regions.
Bafla Bati on Tawa | Authentic Dal Bafla Recipe
Print RecipeIngredients
- 1¾ cup wheat flour / atta
- ¼ cup rava / semolina / suji, fine
- 3 tbsp ghee / clarified butter
- ¼ tsp turmeric / haldi
- ¼ tsp ajwain / carom seeds
- ¼ tsp baking soda
- ½ tsp salt
- Water to knead
- Ghee for roasting
- ½ cup moong dal / green gram dal
- ¼ cup masoor dal / pink lentils
- ¼ cup chana dal / bengal gram dal, soaked 30 minutes
- 3 cup water
- 3 tsp ghee / clarified butter
- 1 tsp mustard
- 1 tsp cumin / jeera
- Pinch hing / asafoetida
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- 1 green chilli, slit
- 1 tomato, finely chopped
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp coriander, finely chopped
Instructions
Combine wheat flour, fine rava, 3 tbsp ghee, turmeric, ajwain, baking soda, and salt in a large bowl. Gradually add water to form a smooth and firm dough.
Shape the dough into small, even balls. Bring a large pot of water to a gentle boil and add the dough balls. Boil without stirring for 15 minutes until cooked through.
Remove the boiled bafla and let them drain. Once slightly cool, heat ghee on a tawa and roast the bafla on all sides until golden and crisp.
For the dal, pressure cook moong dal, masoor dal, and soaked chana dal with water until soft. In another pan, heat ghee, splutter mustard seeds, cumin, and hing.
Sauté onion until golden, add ginger garlic paste, green chilli, and tomato. Sprinkle in turmeric, chilli powder, garam masala, and salt. Mix in the cooked dals and extra water. Simmer until thick and aromatic.
Garnish with chopped coriander and serve hot with roasted bafla, crumbled and drizzled with extra ghee.
Notes
Tips:
Traditional bafla is roasted in a clay oven for a smoky flavor, but a tawa works well for convenience., Ensure the dal is well-spiced, as bafla has a subtle taste and absorbs flavors from the accompanying curry., Crumble the bafla generously before pouring over dal for best texture, and don't skimp on the ghee for authentic taste., This dish also pairs beautifully with yogurt-based or spicy curries from Rajasthan.
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