DAL BAFLA

“Malwa ki shaan, ghee ke saath.”

Malwa-style dal bafla: boiled and baked wheat dumplings soaked in ghee, served with spiced panchmel dal.

TIME 75 minSERVES 4DIET VegHOST Sudhaji

SAMAAN

01Rub flour, ghee, ajwain and salt together. Knead a stiff dough with water and shape into 10 balls.

02Boil the balls in salted water for 15 minutes, until they float. Drain and cool.

03Bake at 200°C for 25 minutes, turning once, until golden.

04Pressure cook dal with turmeric and salt for 3 whistles. Temper jeera and hing in ghee, add dal masala, and pour over the dal.

05Crack each bafla, soak in ghee and serve with the dal.

SUDHAJI KA TIP“Chief Rasoi Officer approved. Sunder daalo, swaad badhao.”Do not skip boiling. It is what separates bafla from baati.

What is the difference between dal bafla and dal baati?

Bafla is boiled before baking, which makes it softer. Baati is baked directly.

Where is dal bafla from?

It is a classic of the Malwa region of Madhya Pradesh, including Indore.

DAL MASALAfrom ₹100

PURE HINGfrom ₹175