Two Easy Ways to Make Crispy Bafla Baati, Chef Ranveer Brar Shares His Secret Recipe

Chef Ranveer Brar has revealed his special method to make Bafla Baati crispy and aromatic using a tempering-based ghee mix, while a secret peanut spice blend elevates the flavor of the accompanying dal. For fans of this classic Rajasthani and Madhya Pradesh dish, this recipe is a must-try for restaurant-style results at home.

(Photo credit: YouTube @RanveerBrar)

Bafla Baati: A Culinary Delight

The moment one hears “dal-bafla,” the mouth waters. Traditionally considered an art to make perfectly soft and flavorful baflas, Chef Brar simplifies the process with two easy cooking methods, allowing anyone to prepare these crispy, spice-infused baatis at home. His approach combines the softness of the dough with a rich, aromatic tempering for a distinct, irresistible taste.

Preparing the Dough and Tempered Ghee

For the bafla dough, use a slightly coarse flour mix. Combine 2 cups of wheat flour with 1/3 cup semolina (suji) to achieve a coarse yet crispy texture. Instead of adding plain ghee, Chef Brar recommends tempering it: heat ghee in a pan, add ½ tsp cumin seeds and fennel seeds, followed by turmeric, asafoetida (hing), and a pinch of red chili powder. Pour this spiced ghee into the flour mixture to infuse flavor into every strand of the dough.

Next, add salt to taste, a little sugar for subtle sweetness, ½ tsp baking soda, and 1 cup fresh yogurt. The reaction between yogurt and soda ensures the baflas remain soft and light. Mix the dough to a slightly soft consistency (semolina absorbs water) and let it rest for 15–20 minutes.

Two Methods to Cook Bafla

Once the dough is ready, shape it into medium-sized balls. Chef Brar suggests two cooking methods:

1. Boiling: Heat water in a pot with salt, chili, and ginger. Add the baflas and cook until they float to the surface.
2. Steaming: Alternatively, steam the baflas according to convenience.

Preparing the Special Dal

The dal served with bafla is equally special. Heat oil and ghee in a pressure cooker and temper with chili, cloves, cumin seeds, and bay leaf. Sauté finely chopped onions, then add turmeric, coriander, and red chili powder. Add tomatoes and ginger, cooking until the spices release ghee. Meanwhile, rinse chana dal and arhar dal.

Chef Brar’s secret: coarsely ground roasted peanuts and white sesame seeds. Roast separately, cool, and grind before adding to the cooked dal. This gives the dal a nutty richness and slightly thick texture. Adjust consistency with warm water and finish with a tempering of ghee, cumin, and dried red chili.

Frying and Serving Bafla

Drain boiled or steamed baflas and dry them. Deep-fry in ghee until golden and crispy. If steamed, grill them slowly on a wire rack for a slightly roasted finish. Serve the crispy baflas with warm dal, mango pickle, and chopped onions.

With this recipe, anyone can enjoy restaurant-quality crispy bafla baati at home, combining traditional flavors with Chef Brar’s innovative twist.