Bafauri in general is a lentil based snack recipe from the State of Chhattisgarh. Not much is know about this particular dish. It is almost a lost recipe now. Traditionally, it is prepared with chana dal. However, I dished out with a twist. I made use of mixed of lentils and a handful of moringa leaves for a healthy version.
This protein rich snack turned out real yum. In fact, it is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack or can be packed as a lunch box meal. So check out the step by step pictorial recipe to prepare this fusion style yummy appetizer.
- 1 tbsp. chana dal (Bengal Gram Lentil)
- 1 tbsp. urad dal (Split Black Gram Lentil)
- 1 tbsp. tuvar dal (Pigeon Pea Lentil)
- 1 tbsp. moong dal (Split Green Gram Lentil)
- 1 tbsp. masoor dal (Split Red Gram Lentil)
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 2 green chilies, chopped
- handful of moringa leaves
- 1/2 tsp. carom seeds, crushed
- 1 tsp. flax seeds (opt)
- 1 tbsp. sesame seeds
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1 tsp. coriander-cumin powder
- 2 tbsp. oil
- pinch of toasted sesame seeds & chaat masala to garnish
Soak the lentils overnight or for a minimum of 4-5 hours. Then along with the moringa leaves, coarsely grind by adding very little water.
In a bowl, mix the dal paste with all the other ingredients, except oil. Transfer to a greased steel plate and steam for 15-20 minutes. Set aside to cool before cutting into desired shapes.
Heat oil in a pan and shallow fry the Bafauri on both sides slightly. Garnish with toasted sesame seeds and chaat masala. Enjoy as it is or with tomato sauce / green chutney.
Heat oil & shallow fry the Bafauri on both sides slightly.
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