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1
1 x Rajasthani bread Put split mung beans (moong dal) with water in a heavy pan over high heat.
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2
Add half of the chopped onion, salt, sugar, green chilies, bay leaves, cinnamon sticks.
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3
Sift flour with salt; rub in ghee or oil.
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4
Knead to a smooth dough.
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5
Divide the dough into 10 parts and shape them into round balls.
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6
Drop these balls in the boiling dal, reduce heat.
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7
Cook for 25 minutes then remove the cooked flour balls one by one from the dal.
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8
Place the cooked flour flour balls in a greased baking dish.
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9
Bake in a preheat oven 375F (190C) (190 C/ gas mark 5) until the skin of the balls begins to crack and the colour turns light brown.
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10
Place them in a dish and press each of them in the centre with your thumb.
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11
Break lightly and put 1 or 2 teaspoon ghee in each bafla.
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12
Can be eaten without ghee too.
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13
Heat 3 tablespoons oil in a pan.
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14
Fry remaining half of onions until lightly browned.
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15
Pour cooked dal.
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16
Stir well.
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17
Let it boil 2 to 3 times.
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18
Remove from heat and sprinkle with chopped coriander.
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19
Serve baflas with dal.
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20
Note: Dal (beans) should be poured over the baflas, breaking them completely.
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21
Other vegetable dishes or chutney can be served with it also.
