Delicious Bafla Bati: A Traditional Rajasthani Delight

Bafla Bati is a traditional dish from Rajasthan, offering a unique twist on the popular Dal Bati Churma. This recipe features a delicious stuffing of potatoes and peas, making it a perfect alternative to everyday meals. Discover how to prepare this delightful dish with our step-by-step guide, including all the necessary ingredients and cooking methods. Whether you're looking to impress guests or simply enjoy a taste of Rajasthan at home, Bafla Bati is sure to satisfy your cravings. Dive into the full article for detailed instructions and tips!

By Narendra Chaudhary Oct 26, 2026, 21:45 IST

Discovering Bafla Bati

Bafla Bati is a cherished dish originating from the Rajasthan and Malwa regions, especially popular in Indore. This dish offers a delightful twist compared to the more commonly known 'Dal Bati Churma' or 'Dal Bafla'. If you're looking to break away from your usual meals of roti, vegetables, and rice, Bafla Bati is a fantastic option to consider.

Bafla Bati Recipe

Ingredients for the Dough
To make the Bafla, you will need:

2 cups of whole wheat flour

1/4 cup of yogurt

1/2 teaspoon of salt

1/2 teaspoon of sugar

1/4 teaspoon of baking soda

1/4 teaspoon of carom seeds

1 teaspoon of oil

Stuffing Ingredients
For the stuffing, gather:

2 boiled potatoes

2 tablespoons of boiled peas (optional)

1 tablespoon of finely chopped coriander leaves

1 teaspoon of ghee

1/4 teaspoon of cumin seeds

1/2 teaspoon of grated ginger

2 finely chopped green chilies

1/2 teaspoon of coriander powder

1/2 teaspoon of salt

1/4 teaspoon of turmeric powder

1/2 teaspoon of red chili powder

1/4 teaspoon of dry mango powder

Preparation Steps

To create the Bafla, start by mixing the whole wheat flour with yogurt, salt, sugar, baking soda, and carom seeds in a bowl. Incorporate some ghee and gradually add water to knead a soft dough. Allow the dough to rest for 20 minutes.

Next, prepare the stuffing by heating a tablespoon of ghee in a pan. Once hot, add cumin seeds, grated ginger, and chopped green chilies. Mash the boiled potatoes and peas, then add them to the pan.

Season the mixture with salt, coriander powder, red chili powder, dry mango powder, and turmeric powder, mixing thoroughly. Finally, stir in the chopped coriander leaves and sauté briefly.

Once your stuffing is ready, divide the dough into small balls, each resembling a standard bati.

Stuff each ball with the potato-pea mixture, seal the edges, and shape them into bati.

Traditionally, baflas are boiled, but for stuffed versions, steaming is preferable. Pour 1 to 1.5 cups of water into a large pot, place a greased sieve over it, and steam the baflas.

After steaming, allow the baflas to cool before deep-frying them in oil. Serve hot with chutney or dal, and enjoy your authentic Rajasthani Bafla Bati!

Enjoy Your Meal

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