Recipe By : Rotis and Naans of India by Purobi Babbar
Serving Size : 10 Preparation Time :0:00
Categories : Indian Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bafla:
2 c Whole wheat flour (225 g)
4 tb Ghee or oil
1 ts Salt
Water -- for kneading
Extra ghee or oil
Dal:
225 g Split mung beans (moong dal)
5 1/2 c Water (1.25 l)
1 ts Tumeric powder
2 ts Salt
1 ts Sugar
2 md Onions -- chopped
2 Green chilies
2 Bay leaves
2 Cinnamon sticks (2")
3 tb Oil
2 tb Fresh cilantro -- chopped
Rajasthani bread
Put split mung beans (moong dal) with water in a heavy pan over
high heat. Add half of the chopped onion, salt, sugar, green
chilies, bay leaves, cinnamon sticks. Sift flour with salt; rub in
ghee or oil. Knead to a smooth dough. Divide the dough into
10 parts and shape them into round balls. Drop these balls in the
boiling dal, reduce heat. Cook for 25 minutes then remove the
cooked flour balls one by one from the dal. Place the cooked flour
flour balls in a greased baking dish. Bake in a preheat oven 375°F
(190°C/ gas mark 5) until the skin of the balls begins to crack and
the colour turns light brown. Place them in a dish and press each
of them in the centre with your thumb. Break lightly and put 1 or
2 ts ghee in each bafla. Can be eaten without ghee too.
Heat 3 tb oil in a pan. Fry remaining half of onions until lightly
browned. Pour cooked dal. Stir well. Let it boil 2 to 3 times.
Remove from heat and sprinkle with chopped coriander. Serve baflas
with dal.
Note:
Dal (beans) should be poured over the baflas, breaking them
completely. Other vegetable dishes or chutney can be served with it
also.
