Baafle

Share

The Malwa region is well known for it's lazy people. Second to only genetics, this is attributed to they widespread consumption of Baafle'.

Ingredients:

Wheat flour (aata): 4 cups
Maize flour (makke ka aata): 1 cup
Yoghurt: 1 cup
Ghee : 1 cup
Salt: 1 teaspoon
Turmeric: 1/2 teaspoon
Ajwaain (Carom seed): 1 teaspoon
Lukewarm water: as needed

Mix the two flours, salt, yoghurt, ghee, turmeric and carom seeds well together. then start adding water and kneading till you get a soft dough. to answer the question how soft is soft, make sure that it's not too wet (when you poke the dough with your finger, it shouldn't stick to your finger) and not too hard/ dry (when you poke the dough with finger, the dough should slowly come back to it's position). *Important* leave the dough for 30 mins to ferment.

boil water with 2 to 3 tablespoon of ghee and when it comes to a boil, add the dough balls (roll round balls and press slightly from top and bottom). don't crowd it otherwise, they'll stick to each other. remove. Boil the baafle for 20 minutes and put them in an oven pre-heated at 200 degrees (you should turn the oven on mid-way through the boiling process to make sure it's hot enough when baafle are boiled). Bake for 30 minutes (turn after 15 minutes) and you are done.

you can dip them in ghee if you are going to burn it off at soccer/ gym/ wherever. otherwise DON'T!

accompanying pics and daal recipe soon...