Ingredients with Measurements:
- 2 cups of chickpea flour
- 1 teaspoon of baking powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- 1 teaspoon of salt
- 1/2 cup of vegetable oil
- 1/2 cup of warm water
- 2 cups of cooked and mashed potatoes
- 2 tablespoons of chopped cilantro
- 2 tablespoons of chopped mint
- 2 tablespoons of chopped green chilies
- 2 tablespoons of chopped ginger
For the Mango and Coconut Chutney:
- 2 cups of diced mango
- 1/2 cup of grated coconut
- 1/4 cup of jaggery
- 1 teaspoon of cumin powder
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of garam masala
- 2 tablespoons of vegetable oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 2 tablespoons of chopped cilantro
- 2 tablespoons of chopped mint
- 2 tablespoons of chopped green chilies
- 2 tablespoons of chopped ginger
- 1/2 cup of water
Special Equipment Needed:
- Large bowl
- Medium saucepan
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, mix together the chickpea flour, baking powder, cumin, coriander, turmeric, garam masala, red chili powder, and salt.
2. Add the vegetable oil and warm water and mix until a dough forms.
3. Knead the dough for 5 minutes until it is smooth and pliable.
4. Divide the dough into 12 equal portions and roll each portion into a ball.
5. Flatten each ball into a disc and roll out each disc into a thin circle, about 5 inches in diameter.
6. Heat a frying pan over medium heat and cook each disc for 2 minutes on each side, until golden brown.
7. In a medium saucepan, heat the vegetable oil over medium heat.
8. Add the mustard seeds and cumin seeds and cook for 1 minute.
9. Add the chopped cilantro, mint, green chilies, and ginger and cook for 1 minute.
10. Add the diced mango and cook for 2 minutes.
11. Add the grated coconut, jaggery, cumin powder, red chili powder, turmeric powder, and garam masala and cook for 2 minutes.
12. Add the water and simmer for 5 minutes.
13. Remove from heat and let cool.
14. To assemble the bafla, spread the mashed potatoes on each disc and top with the mango and coconut chutney.
15. Fold the disc in half and press the edges together to seal.
16. Heat a frying pan over medium heat and cook each bafla for 2 minutes on each side, until golden brown.
17. Serve hot with extra mango and coconut chutney.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: Makes 12 baflas
Nutritional Information:
Calories: 190
Fat: 8 g
Carbohydrates: 26 g
Protein: 5 g
Substitutions for Ingredients:
- Chickpea flour can be substituted with all-purpose flour.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Cilantro can be substituted with parsley.
- Mint can be substituted with basil.
- Jaggery can be substituted with brown sugar.
Variations:
- The bafla can be filled with other fillings such as cooked lentils, cooked vegetables, or cooked ground beef.
- The chutney can be made with other fruits such as pineapple or papaya.
Tips and Tricks:
- Make sure to roll out the bafla discs as thin as possible for a crispy texture.
- The chutney can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
The bafla can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The bafla can be reheated in a toaster oven or in a skillet over medium heat for 2 minutes on each side.
Presentation Ideas:
The bafla can be served on a platter with the chutney on the side.
Garnishes:
The bafla can be garnished with chopped cilantro, chopped mint, and chopped green chilies.
Pairings:
The bafla pairs well with raita and a cup of chai.
Suggested Side Dishes:
The bafla can be served with a side of steamed rice or a side salad.
Troubleshooting Advice:
- If the bafla is not cooking evenly, make sure to roll out the discs as thin as possible.
- If the chutney is too thick, add more water and simmer for an additional 5 minutes.
Food Safety Advice:
Make sure to wash your hands before and after handling food.
Food History:
Bafla is a traditional Indian dish that is typically served during festivals and special occasions.
Flavor Profiles:
The bafla has a savory flavor with a hint of spice from the chutney.
Serving Suggestions:
The bafla can be served as an appetizer or as a main course.
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Region: Indian