Eggless Black Forest Cake

  

Bafla Bati is a popular dish from Rajasthan and Madhya Pradesh .It can be said a cousin of Dal Baati. The stuffed Bafla bati are rich and buttery and are crispy on the outside and soft on the inside. Usually, bafla bati is made with lots of ghee but you can also make it in a healthier way using an oven and less ghee. In this article, we shall learn about its origin, how it is different from dal baati and which accompaniments go best with it.

origin of bafla bati

Bafla Bati is said to have originated in the royal kitchens of Rajasthan or Madhya Pradesh. Traditionally, it was the food of warriors and travelers as it had a long shelf life and contained a lot of energy. The wheat flour dough could sustain harsh conditions, hence it was popular in the desert regions. Unlike dal baati, bafla bati is prepared by boiling the dough balls before baking or roasting which makes it softer.

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Bafla Bati vs Dal Baati

Both are similar, but they are prepared and cooked differently and have different textures:

• Cooking method: Dal baati is baked or roasted directly which makes it firm and crispy on outside. But bafla bati is boiled in water for making it softer and then baked or roasted.
• Texture: Bafla bati is fluffier and tender inside. Dal baati is dense and crisp.
• Taste: The boiling step helps the bafla bati absorb ghee better, which makes it richer. Dal baati is often served with ghee poured over it.

Healthy Bafla Bati Recipe Without Oven and With Less Ghee

For a healthier variation, you can follow these tips:

• Cook the boiled bafla on a tawa with very less ghee. Use ghee sparingly,ust a light brush instead of soaking.
• Add millet or multigrain flour to increase fiber and nutrition.
• Serve with dal or chutney rather than ghee.

video Best and Easy to make Bafla Baati

You can check out few more recipes – Crispy Chilli Paneer, Rajesthani Pyaz Ki Kachori,Aloo Pakoda, Aloo Puri, Spongy Idle

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How to Make Traditional Bafla Bati Recipe at Home

Ingredients:-

DOUGH

* 2 Cups Wheat flour
* 1/2 Cup Semolina
* Salt to taste
* 1/4 tsp Baking Soda
* 1/2 tsp Carom Seeds / Ajwain
* 1/2 Cumin Seeds / Zeera
* 1/2 tsp Green Chilli Paste
* 1 tbsp Oil
* 1 tbsp Curd

FILLING

* 1 tbsp Oil
* 1/2 tsp Cumin Seeds / Zeera
* 1/2 tsp Coriander Seeds / Dhania
* 1 pinch Asafetida
* 2 Boiled Potatoes
* 1/2 Cup Peas
* 1/2 tsp Ginger Paste
* 1 to 2 Chopped Green chillies
* Salt to taste
* 1/4 tsp Garam masala

6 Cups water
1 tbsp Oil for roasting

Method:-

1. Mix all the ingredients of the dough together in a bowl and knead into a soft dough.
2. For the filling add Cumin Seeds ,Coriander Seeds and Asafetida in the hot Oil .Let it to splatter.
3. Then add the Potatoes, Peas,Ginger, Green chillies, salt to taste and Garam Masala.
4. Sauté till everything nicely cooked and mixed.
5. Keep water to boil and start making bolls out of the dough.
6. Stuff these bolls with the made filling.
7. Now drop these stuffed bolls in the boiled water and keep them boiling for about 15 min .Then strain them out and let them to come down to the room temperature.
8. Add Oil in a non stick vessel and roast these stuffed bolls on a low heat covered for half an hour flipping in between until they are nice and crispy.

Note

* You can pierce these bolls or Batis with a fork so that they are also cooked from inside.

What Are the Best Accompaniments for Bafla Bati?

Bafla Bati can be best enjoyed with:Dal – aromatic lentils like toor, chana and moong dal cooked with cumin, garlic and ghee

• Churma – sweet dish made from crumbled wheat bati, ghee and jaggery or Sugar.
• Garlic Chutney – Spicy garlic chutney made with garlic, red chilies and oil.
• Pickles & Onion Salad – Tangy and crunchy.
• Buttermilk (Chaas)– A cooling drink to offset the richness of the dish.

conclusion

Bafla Bati this delightful, traditional dish has deep cultural roots in Rajasthan and Madhya Pradesh. Whether you prepare the classic version or a healthier one without an oven and with less ghee, it will always be a satisfying meal. Try making it at home and savor the flavors.

 

Though this is the most loved and in demand cake but you won’t believe it’s so easy to make with just little patience.Best part is we will make this soft spongy chocolate cake without using any eggs.

Ingredients:-

CAKE BATTER

• 2 Cup Refined flour / Maida
• 1 cup Coco powder
• 1+3/4 cup powdered Sugar / Pise cheeni
• 1/2 tsp Baking soda
• 1+1/2 tsp Baking powder
• 1+1/2 cup Curd / Dahi
• 1 cup Oil / Tel
• 1 tsp Vanilla
• 1/2 cup Milk / Doodh

TOPPING

• 1+3/4 cup Whipping cream
• 1 cup fresh or dry Cherries
• 1/4 cup Sugar / Cheeni
• 3/4 cup Water / Pani
• 1/2 cup grated dark Chocolate

Method:-

1. In a bowl sift and add all the dry ingredients- Refined flour,Coco powder, Salt, Baking powder and Baking soda.
2. Take another bowl and to this add Oil,Curd,powdered Sugar and Vanilla.
3. Beat for a minute or two with a whisk or beater till lite and fluffy.
4. Now gradually add in the bowl of dry ingredients into it to make a cake batter along with Milk to get a dropping consistency of the batter.
5. Transfer to a parchment paper lined cake tin.
6. Bake in a preheated Oven at 180°C for 45-50 mini r until the toothpick comes out clean.
7. Keep covered with a cotton cloth until it cake cools down.
8. Meanwhile beat the whipping cream till stiff peaks and double in volume.
9. Also boil the cherries for 60-90 seconds adding Sugar and Water and then let it cool down.
10. Now slice the cake in three layers .Drop a drop of whipping cream on the cake board and place the first layer.
11. Drench it with cherry boiled syrup and then apply whipping cream and then few pieces of crushed cherries.Place the second layer over it and repeat the step.
12. Repeat the same again with the third layer.This time not only applying cream over the top but also on the side walls of the cake.But without adding crushed cherries.
13. Stick grated chocolate pieces on the walls of the cake and using star nozzle pipe out swirls over the cake placing a cherry over each swirl.
14. In the middle of cake drop some more grated chocolate pieces.
15. And our delicious soft spongy Black Forest cake is ready..

Tips :-

• Grease Parchment paper in and out both sides