Dal Bafla with Lahsun Til Chutny

I am from Malva Madhya Pradesh.Dish Dal Bafla is one of the popular Rajasthani food which is also famous in Malwa Regions. Traditionaly bafla was baked over firewood or cow dung cake and then served with ghee.
Bafla is a variation of baati, the dough is same for both except for bafla which is boiled in water to get the tenderness before it is baked.

In Malva, Dal Bafla Party is very famous, which starts with Poha and Jalebies in break fast around 9 am and end up with Dal Bafla, Churma Ladoos, Aaloo Ki Sabji, Kadhi, Castor Sugar, Dhaniya Chutny and last not the least loads of Gheeeeeee around 3 pm. After that there is no scope for Dinner.

On Sundays it is best lunch but because of high calories I will recommend only once or twice in a month.

so here is the recipe......................................................................................................................

Dal Bafla with Lahsun Til ki Chutny



Cooking time : 45 mins
Preparation Time : 30 mins
Serves: 15 to 20 Baflas

Ingredients:

Bafla :
  1. Thick Wheat Flour : 4 Cups
  2. Ajwain: 1tsp
  3. Ghee: 2 cups
  4. Baking Powder: 1.5 tsp
  5. Water
  6. Salt

Dal:
  1. Arhar dal( Tur Dal) : 1Cup
  2. Moong Dal (Yellow) : 1/2 Cup
  3. Cumin (Jeera): 1 tsp
  4. Mustard seeds (Raai): 1 tsp
  5. Asafoetida (Hing): 1/2 tsp
  6. Turmeric Powder (Haldi): 1 tsp
  7. Coriander Powder(Dhania Powder) : 2 tsp
  8. Garam Masala: 1/2 tsp
  9. Red Chilly Powder : as per taste
  10. Dry Red Chilies: 4
  11. Garlic Cloves : 5
  12. Ginger: 1/2 Inch Piece
  13. Onion Finely Chopped : 1/2 Cup
  14. Tomato Chopped : 1/2 Cup
  15. Curry Leaves: 10
  16. Finely Chopped Coriander : 1 tbs
  17. Ghee : 1 tbs
  18. Bay Leaf(Tej pan) : 1
  19. Cinnamon Stick (Dalchini) : 1/2 inch stick
  20. Lemon : 1 No
  21. Salt: as per taste

Lahsun Til Chutny
  1. Garlic Cloves : 15 Nos
  2. Sesame Seeds : 2 tbs
  3. Dry Red chilies : 10 Nos
  4. Roasted Peanuts : 1/4 Cup
  5. Whole Coriander Seeds: 1 tsp
  6. Cumin : 1 tsp
  7. Dry Mango Powder :  1 tsp
  8. Salt: as per taste
  9. Sugar: as per taste
  10. Oil : 1 tbs

Procedure:

Bafla :
  1. Take Wheat flour in Bowl ,add baking Soda, Ajwain and Salt in it.
  2. Heat Ghee little, add 2 tbs ghee in Flour mix.
  3. See whether it binding or not, if not than add little ghee again.
  4. Add Warm water in it and tight Dough.
  5. Cover dough and Keep it aside for 10 to 15 mins.
  6. Make 1.5 Diameter balls by using Dough. Apply little water while making Balls to avoid cracks.
  7. Now take balls between Palm and press it little, and by thumb make small impression on center of Pedas.
  8. Simultaneously heat water in Utensil.
  9. As Boiling start put all Baflas in it and cover it for 5 mins on medium flame.
  10. Open lid, and allow it to boil 5 mins more, You will see, Bafla size will become double and perfectly Cooked from inside.
  11. Take Out all Baflas and keep it on Towel to soak extra water for 10 Mins.
  12. Now brush ghee on Baflas.
  13. Keep Baflas for 30 mins at 185 C preheated Oven.
  14. Turn Baflas after 10 mins.
  15. Take out Baflas when its outer crust became Crispy and Brown.
  16. Crush slightly all Baflas and keep it in 1.5 cup ghee and keep it for 15 to 30 mis, so tht it will soak ghee.
  17. Baflas Are ready

Note: Traditionaly Bafla is Baked on Cow Dung Cakes.

Dal
  1. Wash Arhar Dal and Moong Dal thoroughly with water.
  2. Boil mixed Dal in Pressure Cooker til 3 to 4 whistle.
  3. Take 1 tbs Ghee in Karahi.
  4. Add Jeera, Raai, Dalchini, and Tej patta in hot ghee.
  5. Once it start splitting, add finely chopped Onion in it and saute it till become brown.
  6. Add Ginger Garlic Paste in it Saute it.
  7. Add Chopped tomatoes and saute it till oil comes up.
  8. Now add Boiled Dal in it.
  9. Now its time to add Masalas, Haldi, Coriander powder, Garam masala, Red chilly powder in it mix it properly.
  10. Add Water in Dal and allow it to boil.
  11. In other pan heat little ghee.
  12. Add Dry Red Chilies, Curry leaves and hing in it.
  13. Add this Baghar on Top of Boiled Dal.
  14. Add Salt as per taste, and reduce the flame of gas.
  15. Cover Dal and Boil it for 7 mins on medium flame.
  16. Dal is ready , squeeze Lemon and garnish with Chopped Coriander.

Lahsun Til Chutny

  1. Heat pan, add Dry Red Chilies, Whole Coriander Seeds, Cumin Seeds and Sesame Seeds and Roast it.
  2. Now take. Half tbs Oil in other Pan, add Garlic cloves in it toss it 3 to 4 times.
  3. Take Grinder pot, put Garlic, Roasted Mixture, Roasted Peanuts, Dry Mango Powder, Salt and Sugar in it.
  4. Roughly Grind this Mixture.
  5. Add 1 tbs Oil and Grind it again Roughly.
  6. Lahsun Til Chutny is Ready.
I hope you all like it, please share your views................





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