Name: Corn methi Bafla recipe by Mona S at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 3 cups makke ka aata; 2 cups chopped fenugreek leaves; 1 cup fresh corn carnals; 2 tbsp Ginger-Green chilli paste; 1 tbsp crushed whole coriander seeds; 2 tbsp oil for moyan; 1/4 tsp Baking Soda; Salt; Pinch of haldi; 1/2 tsp chilli powder; 2 tbsp chopped coriander leaves

ABOUT Corn methi Bafla RECIPE

Rajasthani delicacy made frequently during winters. Served with lots of ghee and a tangy mix dal.

Ingredients Serving: 4

3 cups makke ka aata
2 cups chopped fenugreek leaves
1 cup fresh corn carnals
2 tbsp Ginger-Green chilli paste
1 tbsp crushed whole coriander seeds
2 tbsp oil for moyan
1/4 tsp Baking Soda
Salt
Pinch of haldi
1/2 tsp chilli powder
2 tbsp chopped coriander leaves

Instructions

Mix all the ingredients and make a soft dough.
Keep aside for 15 minutes.
Meanwhile keep a steamer ready, you can use idli vessel too.
Apply some oil on your palm and fingers. Take some dough in your palm, make a ball and flatten it and make a hole in the center. Size depends on your choice.
Same way ready all the bafla for steaming.
Grease the pan/idli plate, keep bafla on the greased plate and steam for 25-30 minutes on medium heat. Check with a knife, if it comes out clean, switch off the gas.
Let it rest inside the steamer for 10 minutes.
Serve by pouring generous amount of ghee over them with a tangy mix dal.

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