This recipe is a delightful take on the traditional Rajasthani dish, Bafla Bati, infused with the goodness of moong dal and fenugreek leaves. The combination of spices and clarified butter creates a flavorful and aromatic dish that is perfect for any occasion. It's a simple yet delicious recipe that brings the authentic taste of Rajasthan to your kitchen.
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Soak the moong dal for 4 hours.
Add the soaked moong dal to a blender jar along with green chili and ginger, and blend it into a paste.
Sauté the fenugreek leaves in a little clarified butter and mix them into the moong dal paste.
Add salt, crushed cumin seeds, turmeric, crushed coriander, carom seeds, and asafoetida to the mixture and mix well.
Add wheat flour, baking soda, and clarified butter to the mixture and knead it into a semi-soft dough.
Cover the dough and let it rest for ten minutes.
Shape the dough into small balls and bake or cook them to make delicious bafla bati.
Ensure the moong dal is soaked properly for at least 4 hours to achieve a smooth paste.
Knead the dough until it is soft but not sticky for the perfect texture.
Sauté the fenugreek leaves to enhance their flavor before mixing them into the dough.
Can I use any other type of lentils?
This recipe specifically calls for moong dal as it provides a unique flavor and texture. Substituting with other lentils may alter the taste.
Can I skip fenugreek leaves?
Fenugreek leaves add a distinct flavor to the dish, but you can skip them or substitute with spinach if unavailable.
How do I cook the bafla bati?
You can bake them in an oven or cook them traditionally by boiling and then roasting them over a flame.
Can I make this recipe gluten-free?
You can try substituting wheat flour with a gluten-free alternative, but the texture may vary.
How do I store leftover bafla bati?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or microwave before serving.
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