Daal Bafla , a true classic and lip smacking combination, a delicacy that is hugely popular amongst the people of Malwa region in Madhya Pradesh, India. Daal Bafla, is almost the same recipe as Daal Baati which hails from Rajasthan, generally Baati made in Rajastahan is baked direct on firewood although here I bake it in the oven. Bafla is steamed or boiled in water first then deep fried and both are commonly served with Ghee , spicy lentils and garlic chutney .

Daal Bafla is an ultimate comfort food for this autumn season, steaming bowl of creamy and spicy daal loaded with favourite ingredients which you can enjoy with steamed and deep fried savoury flaky bread (Bafla) Being connected to Rajsthani roots, we always had Rajsthani food and it’s colourful culture influences in our life and I still do carry that here too in my own home. So now and then when we feel like to have extra spicy food, couple of our favourite Rajsthani dishes appears on the dining table.

Felt so good after all rich and delicious Diwali binge eating 🙂

Notes :- This Bafla Baati can be boiled in water for 25-30 minutes before deep frying. VEGAN, can omit Ghee.

You will need :- Bafla

  • 1/2 cup chapatti flour ( I used wholemeal chapatti flour thus my Bafla are more darker in colour )

  • 1/2 cup coarse chapatti flour ( Bhakhri lot )

  • Salt to taste

  • 1/2 tsp ajwain ( carom seeds )

  • 1/2 tsp. cumin powder

  • 1/2 tsp. turmeric powder

  • 1/2 tsp. whole coriander seeds lightly crushed

  • 3 tbsp. oil for moin

  • Pinch bi co soda

  • Water as needed

  • Oil for deep frying

  • 1 cup boiled dhuli urad and Yellow Moong ( mogar) Daal

  • 2-3 tbsp. Oil

  • 2 tbsp. whole spices ( clove, cinnamon whole black pepper powder, star anise, bay leaves )

  • Pinch hing

  • 2-3 dried red chillies

  • 1 tsp. cumin seeds

  • 1 tbsp. garlic-ginger paste

  • 2-3 green chillies finely chopped

  • 2 medium onion finely chopped

  • Salt to taste

  • 1 tbsp. red chilli powder

  • 1/2 tsp. turmeric powder

  • 1/2 tsp. garam masala

  • 2 tbsp. ground cumin and coriander

  • 1 tbsp. lemon juice

  • water

  • 2 tbsp. fresh coriander to garnish

Method :- Bafla Baati To prepare Bafla Baatis , place all the Bafla ingredients in wide plate except oil for deep frying. Knead the stiff dough using water. Divide the dough into equal portions and make balls , slightly flatten them and make a hole. you will have a doughnut. Steam over water about 25-30 minutes. Remove it from the steamer, let it cool a little. Heat oil in a kadai and deep fry until little golden. Remove it from the kadai and serve them with ghee, garlic chutney and daal.

Method :- Daal To prepare creamy and spicy Daal, prepare for tadka . In a kadai or non stick pan heat oil, add all the whole spices and cumin seeds. Add hing and dried red chillies. Once they crackle add ginger-garlic paste and saute for few seconds. Then add green chillies and chopped onion. Fry the mixture until onion turns little pink and oil starts leaving the sides of the pan. Now add all the masala and cook for couple of minutes. Add couple of spoon water, so masala doesn’t stick to the pan. Add boiled daal and salt, add more water if daal is too thick. Bring it to boil and simmer daal for 15-20 minutes. Add garam masala and lemon juice. Turn off the heat, garnish the daal with fresh coriander. Serve piping hot daal with Bafla, ghee and garlic chutney.

Thank you for stopping by and reading this post ! We hope to see you again soon 🙂

Thai style Squash and Sweet Potato Noodle Soup , easy and truly soul-warming and satisfying one that is good for the body and soul!!! This soup has a depth of flavour, warm and punchy with fragrant spices, and mellowed down with rich coconut milk. This soup is superb on its own but also great with crusty bread or rolls too.

Nothing is more comforting than a bowl of warm soup in your hands once the weather starts getting cooler day by day, and the other most comforting thing is when your soup is made from scratch and every spoonful soup becomes blissful for you, soup gives you almost immediate gratification !

We make and enjoy a couple of types of new soup with new flavours every season, but soups made with Squash always remains the top choice for everyone in the family. Winter squash adds a bulkiness to the soup and makes the soup more filling. Thai Style Squash and Sweet Potato Noodle Soup is a new avatar of Thai Style Squash Soup, a couple of new ingredients made an entry in this soup such as Red Thai Curry Paste, Fresh lemon grass and Noodles.

You will need :-

  • 500 g any winter squash ( I used butternut Squash ) flesh cut into 2 cm chunks
  • 300 g sweet potato peeled and cut into 2 cm chunks
  • 50 -60 g Thai Red Curry paste
  • 500 ml vegetable stock
  • 100 g dried rice noodles
  • 2 tbsp. oil
  • 400 ml coconut milk
  • 2 lemongrass stalked bashed
  • 1 and 1/2 tbsp. soy sauce
  • 1 tbsp. lime juice
  • 3 tbsp. Thai basil leaves
  • 1 red chilli sliced

Method :- Pre-heat the oven to gas mark 7. Place squash and sweet potato chunks on the baking tray. drizzle some oil , salt and pepper. Roast until done, it will take about 20-25 minutes. Meanwhile, cook rice noodles according to packet instructions. Heat oil in another pan, add curry paste and fry for a couple of minutes. Add bashed lemon grass. Add coconut milk and vegetable stock and soy sauce. Let it simmer for 3-4 minutes. Meanwhile whizz up roasted squash and sweet potato ( leave some for garnishing ) with couple of ladlefuls of the liquid ( Coconut milk and vegetable stock ) Add to the simmering soup and cook a further minute or so. Then add the lime juice. Divide the cooked rice noodles between the serving bowls, ladle over the soup and garnish it with the roasted squash and Thai basil leaves and red chillies. Enjoy !

Recipe inspiration – Waitrose – Thai Style Squash Noodle Soup Thank you for stopping by and reading this post ! We hope to see you again soon 🙂