Dal Bafla/ Bafle (Rajasthani Cuisine)

Take a bowl and mix wheat flour, semolina and corn flour in it.

Now add yoghurt and ghee into it in the amount mentioned and mix them well.

Make a stiff dough by adding little water gradually at a time. Knead very well. (The dough is not as soft as we make for roti/chapati; it will be slightly hard)

Allow the dough to rest at least for 15 minutes.

Now divide the dough into equal portions and shape them like round balls as shown in the picture.

Meanwhile, boil some water in a big broad vessel. Put all round balls in boiling water. Boil it for 15-20 minutes.

Once these round balls/bafla start floating, take it out and let them dry.

Now cook them in a Pre-heat oven/tandoor until they turn light golden in color. Turn over the Baflas and cook it evenly on both sides. Now mildly crush these baflas and dip in pure ghee (or as per your taste and diet)

Bafla also has another version which is called as Bati. Skipping the boiling part in the above steps will make batis.

Serve hot baflas and dal along with pickle, chutney, raita, choorma or any other sweet dish.