- 2 cups wheat flour
- 1/4 tsp carom seeds (ajwain)
- 3 1/2 tbsp ghee
- Water (as needed)
- 2 tbsp toor dal
- 2 tbsp channa dal
- 1/4 cup green moong dal
- pinch hing (asafoetida)
- 1 tbsp lemon juice
- 1/2 tsp red chilli powder
- 1 tsp coriander powder (dhaniya)
- 1/4 tsp turmeric powder
- 1/4 tsp cumin seeds (jeera)
- 1/4 tsp mustard seeds (rai)
- 1 tbsp oil
- Coriander leaves-for garnishing
- Salt to taste
- Mix ghee, wheat flour, carom seeds and add water (bit warm only for making dough) little by little.
- Mix and knead a stiff dough.
- In a vessel heat enough water to cook the bafla in them.
- Drop the bafla one by one in to the boiling water.
- When baflas starts floating remove them from the water and place them on a cloth or kitchen towel.(it will take 10-15 minutes , don’t forget to turn baflas after 8-9 minutes)
- Allow the baflas to dry then preheat the oven at 200C for 10 mintes.
- Bake the baflas till they are golden brown, in between turn over the baflas so that they cook evenly from both sides.
Serve them hot with ghee and dal.
If not having oven do not worry bake them in same manner in tandoor/ non-stick pan (cover properly) and cook until baflas turn golden-brown from both the sides.
- Pressure cook all the dal together for 3-4 whistles.
- After the pressure cooker subsides remove the lid and mash them well.
- Heat oil/ghee in a pan, add mustard seeds, cumin seeds and let them splutter.
- Add hing, red chilli powder, turmeric powder and coriander powder , mix well and add a little warm water.
- Then add mashed dals and salt.
- Make them thin by adding water(as per required consistency) and let it boil for a while.
- Add lemon juice at the end and garnish it with coriander leaves.
Serve it hot with baflas.