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1
Rajasthani bread
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2
Put split mung beans (moong dal) with water in a heavy pan over high heat.
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3
Add in half of the minced onion, salt, sugar, green chilies, bay leaves, cinnamon sticks.
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4
Sift flour with salt; rub in ghee or possibly oil.
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5
Knead to a smooth dough.
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6
Divide the dough into 10 parts and shape them into round balls.
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7
Drop these balls in the boiling dal, reduce heat.
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8
Cook for 25 min then remove the cooked flour balls one by one from the dal.
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9
Place the cooked flour flour balls in a greased baking dish.
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10
Bake in a preheat oven 375F (190 C/ gas mark 5) till the skin of the balls begins to crack and the colour turns light brown.
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11
Place them in a dish and press each of them in the centre with your thumb.
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12
Break lightly and put 1 or possibly 2 tsp ghee in each bafla.
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13
Can be eaten without ghee too.
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14
Heat 3 Tbsp oil in a pan.
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15
Fry remaining half of onions till lightly broened.
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16
Pour cooked dal.
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17
Stir well.
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18
Let it boil 2-3 times.
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19
Remove from heat and sprinkle with minced coriander.
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20
Serve baflas with dal.
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21
Note: Dal (beans) should be poured over the baflas, breaking them completely.
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22
Other vegetable dishes or possibly chutney can be served with it also.
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23
SERVES: 10
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24
in Bombay posted, not tested by Anne MacLellan
