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Bhafla Baati (Ghee laden dough ball)

Servings: 4
Preparation time: 10-12 minutes.
Boiling time: 10-12.
Grilling/Frying time: 8-10 minutes.
Total time: 30 minutes.

Ghee doused ‘Bhafla and chana Mung dal’ I enjoy to eat first time at a Dhaba about many decades ago near Chittorgarh; it was delicious but very hot, Rajasthani people love to eat hot and spicy. It is very popular dish from western India as Rajasthan, Madhya Pradesh… and it is served as main course. It is the different version of ‘Dal Baati’; can be cooked with or without oven…you may deep fry in ghee or cook direct on charcoal or grill in oven as per convenience…

Ingredients:

Wheat flour (Aata): 1 cup
Makki ka Aata (corn meal): ½ cup
Besan: ¼ cup
Salt: 1 teaspoon
Ajwain(carom seed): ¼ teaspoon
Fennel seed: ½ teaspoon
Coriander seed: ½ teaspoon
Turmeric powder: ½ teaspoon
Soda bicarb: 2 pinch (optional)
Ghee (clarified butter):4 tablespoon (for moin)
Ghee: 200 gm. (for dipping Bhafla Baati)

Preparation:

To prepare powder masala, roughly crush the coriander seeds, ajwain, fennel seed, keep aside.
Take a bowl; fill with ghee for putting the Bhafla Baati, keep aside.
Take a wide vessel; pour Aata, ghee (4 tablespoon), powder masala, baking soda, Turmeric powder and salt. Mix well by rubbing between palms.
Add water and make hard dough (The dough can be made in food processor also)
Cover and Keep aside, to be used after 10-20 minutes.
Divide the dough into 8-10 equal part and make ball, slightly press by your thumb in the centre or make a cross with your knife, so that it will get cooked evenly as shown into photo, keep aside. Now raw ‘Bhafla Baati’ is ready.

Method:

Boil the water in a big container (kadhai/Bhagona) which can accommodate all ball; add half of the prepared dough ball, let it boil for about 3-4 minutes on medium flame (don’t cover otherwise it will stick among) it should come up after few minutes, add rest of the ball, boil for another 3-4 minutes or till it starts floating up. Take out this with spoon or fork.
You may grill or deep fry Boiled Bhafla in ghee; here I grilled these into Japanese preheated griller until the outer layer change to golden brown in colour. Keep watching, change the sides at some time intervals, take it out.
Before putting it in to ghee, use kitchen towel and press slightly by your palm (so that its crack gets enlarged and absorbs good amount of ghee inside); put it into the bowl filled with ghee.
If you would like to deep fry, then cut boiled bhafla into 2-4 pieces, it will be easy to deep fry.
‘Bhafla Baati’ is ready; serve with ‘chana Mung ki Dal’ and Churma.
Note:
If you do not want to eat much amount of ghee; just take out the Bhafla Baati from the ghee after few seconds, put it on the kitchen towel to absorb extra ghee from the Baati.
Traditionally Bhafla Baati is served with lots of ghee.