Bafauri

Ingredients(for 4-5 pieces (approx. 100g))

• 1 cup Chana dal (split Bengal gram) (Soaked for 3-4 hours)
• 1 medium Onion (Finely chopped (pyaz))
• 2 Green chillies (Finely chopped (hari mirch))
• 1 inch Ginger (Grated (adrak))
• 3 cloves Garlic (Finely chopped (optional)) - optional
• 2 tbsp Coriander leaves (Finely chopped (hara dhania))
• 2 tbsp Carrot (Grated (gajar, optional for extra nutrition)) - optional
• 1/2 tsp Ajwain (carom seeds)
• 1/2 tsp Red chilli powder
• 1/4 tsp Turmeric powder (Haldi)
• to taste Salt (Namak)
• 1 tsp Oil (For greasing (use mustard oil for authentic taste))

Instructions

1. 1

   Drain the soaked chana dal and grind it coarsely in a mixer without adding water to form a thick paste.

   5 minutes

   Avoid adding water for firmer Bafauri texture.

2. 2

   Transfer the dal paste to a large bowl. Add chopped onion, green chillies, ginger, garlic, coriander leaves, grated carrot, ajwain, red chilli powder, turmeric, and salt. Mix well.

   4 minutes

   Mix using hands to evenly distribute spices and vegetables.

3. 3

   Divide the mixture into small lemon-sized balls or oval shapes.

   2 minutes

   Wet your hands slightly to prevent sticking.

4. 4

   Grease a steamer plate or idli stand lightly with oil. Arrange the shaped Bafauri pieces on it, leaving space between each.

   2 minutes

   Mustard oil adds a traditional aroma; use it for greasing if possible.