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Bafla

Bafla

Malwa-Rajasthani cousins of bati — wheat dough balls boiled then baked till golden, drenched in Anveshan Bilona Ghee and served with dal.

Time breakdown

Prep Time20 min
Cook Time40 min
Total Time1 hr

Ingredients

  • Semolina (suji)
  • Curd (yoghurt)
  • Ajwain (carom seeds)
  • Salt

How to Make Bafla

  1. 1

    Knead a firm dough with the Anveshan Khapli Atta, suji, curd, ajwain, a little Anveshan ghee and salt.

  2. 2

    Shape into balls and boil in salted water for 8–10 minutes until they float.

  3. 3

    Drain and bake at 200°C until golden and cracked, about 20 minutes.

Tips for the Best Bafla

  • ✓Boiling before baking is what makes bafla softer than plain bati.
  • ✓Soak them in Anveshan ghee while piping hot for the best texture.

Frequently Asked Questions

More about Anveshan Cold-Pressed Khapli Atta

Duration: Best consumed within 6 months of milling.

Storage: Store airtight in a cool, dry place.

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