Bafauri is a traditional Indian snack made from soaked and ground split Bengal gram (chana dal) and seasoned with various spices. It’s a popular dish, especially in the regions of Rajasthan, Uttar Pradesh, and Madhya Pradesh. Here’s a basic recipe for making bafauri:
Ingredients:
- 1 cup split Bengal gram (chana dal)
- 2-3 green chilies, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons chopped fresh coriander leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Oil for frying
Instructions:
- Soaking the Dal:
- Wash the split Bengal gram (chana dal) thoroughly and soak it in water for about 4-5 hours. This helps soften the dal and makes it easier to grind.
- Grinding:
- After soaking, drain the water from the dal.
- Grind the soaked dal into a coarse paste without adding water. It should have a thick consistency.
- Seasoning:
- Transfer the ground dal paste into a mixing bowl.
- Add chopped green chilies, minced garlic, grated ginger, chopped coriander leaves, cumin seeds, turmeric powder, and salt to taste.
- Mix all the ingredients well to incorporate the seasoning into the dal paste.
- Shaping the Bafauri:
- Heat oil in a deep frying pan or kadhai over medium heat.
- Take small portions of the dal mixture and shape them into small round patties or balls. You can flatten them slightly to ensure even cooking.
- Frying:
- Carefully drop the shaped bafauris into the hot oil.
- Fry them in batches until they turn golden brown and crisp on all sides.
- Once fried, remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.
- Serving:
- Serve bafauri hot with chutney or sauce of your choice.
Enjoy your homemade bafauris as a delicious snack or appetizer!
Feel free to adjust the seasoning according to your taste preferences. Additionally, you can experiment with adding other spices or herbs to enhance the flavor of your bafauris.
