ABOUT Bafla bati RECIPE

We generally make batis in oven but for bafla bati we first boil batis and then deep fry them or shallow fry , it tastes awesome with any type of dal aachar chutneys , it is made of wheat flour and semolina , I hope this recipe will help you friends try this recipe and let me know if you liked it in comments

Ingredients Serving: 3

Whole wheat flour 3cups
Semolina 1/4 cup
Curd 1 tbsp
Ghee 1 tbsp
Ghee 1tbsp for frying
1Tsp cummin seeds
1Tsp carrom seeds
Salt to taste
1/4 Th tsp baking soda
Water for binding dough

Instructions

TAKE 1BOWL OF WHEAT FLOUR IN A BOWL AND ADD 1/4 TH BOWL OF SEMOLINA
ADD 1TBSP OF GHEE AND 1TBSP OF CURD TO FLOUR
ADD 1TSP OF CUMMIN SEEDS , 1 TSP OF CARROM SEEDS AND SALT TO FLOUR
ADD 1/4 TSP OF BAKING SODA
MIX WITH YOUR FINGERS
TEXTURE SHOULD BE LIKE BREAD CRUMBS
ADD WATER AND BIND SOFT DOUGH
COVER AND KEEP ASIDE FOR 10-15 MINUTES
TAKE SMALL PORTION ROLL IN BALL SHAPE AND FLATTEN WITH YOUR FINGERS
ADD ALL BAFLAS TO BOILING WATER
GIVE A STIR WITH SPATULA
AFTER BOILING FOR 20 MINUTE THEY WILL FLOAT ABOVE WATER REMOVE THEM IN SEIVE
AFTER THEY ARE DRIED FOR 5-7 MINUTES ADD GHEE TO PAN AND PLACE BAFLAS IN PAN FOR SHALLOW FRY
FLIP THEM AS THEY TURN GOLDEN AND CRISPI
KEEP THEM SLANTING FOR SOMETIME SO THEY ARE COOKED FROM SIDES TOO
SLANT THEM SO THEY BECOMES CRISPI FROM ALL THE SIDES
AS BAFLAS ARE COOKED FROM ALL SIDES REMOVE THEM IN SERVING PLATE
DRIZZLE WITH LEFTOVER GHEE
SERVE WITH DAL SALAD AND CHUTNEYS

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