Ingredients with Measurements:
- 2 cups of chickpea flour
- 1 teaspoon of baking powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric powder
- 1 teaspoon of chilli powder
- 1 teaspoon of salt
- 2 tablespoons of ghee
- 2 tablespoons of oil
- 2 cups of water
- 2 tablespoons of tamarind paste
- 1 cup of coconut milk
Special Equipment Needed:
- Large pot
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, mix together the chickpea flour, baking powder, cumin powder, coriander powder, garam masala, turmeric powder, chilli powder and salt.
2. Heat the ghee and oil in a large pot over medium heat.
3. Add the dry ingredients to the pot and stir until the mixture is well combined.
4. Add the water and stir until the mixture forms a thick batter.
5. Take the batter off the heat and let it cool for 10 minutes.
6. Take a handful of the batter and roll it out into a thin disc.
7. Heat a frying pan over medium heat and add the disc to the pan.
8. Cook the disc for 2 minutes on each side until it is golden brown.
9. Remove the disc from the pan and set aside.
10. Repeat steps 6-9 until all the batter is used up.
11. In a small saucepan, heat the tamarind paste and coconut milk over low heat.
12. Simmer the sauce for 10 minutes, stirring occasionally.
13. Serve the bafla with the tamarind and coconut sauce.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 320
Fat: 16g
Carbohydrates: 33g
Protein: 8g
Substitutions for Ingredients:
- Chickpea flour can be substituted with all-purpose flour.
- Ghee can be substituted with butter.
- Tamarind paste can be substituted with lime juice.
- Coconut milk can be substituted with almond milk.
Variations:
- The spices can be adjusted to taste.
- The bafla can be served with a variety of sauces such as mint chutney or tomato sauce.
Tips and Tricks:
- The batter should be thick enough to hold its shape when rolled out.
- The bafla should be cooked on medium heat to ensure that it is cooked through without burning.
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 frying pan over medium heat for 2 minutes on each side.
Presentation Ideas:
The bafla can be served on a platter with the tamarind and coconut sauce drizzled over the top.
Garnishes:
The bafla can be garnished with fresh herbs such as cilantro or parsley.
Pairings:
The bafla can be served with a variety of accompaniments such as chutneys, pickles or salads.
Suggested Side Dishes:
The bafla can be served with a variety of side dishes such as rice, dal or roti.
Troubleshooting Advice:
- If the batter is too thin, add more chickpea flour to thicken it.
- If the bafla is burning, reduce the heat.
Food Safety Advice:
- The bafla should be cooked thoroughly before serving.
- The tamarind and coconut sauce should be kept refrigerated until ready to serve.
Food History:
Bafla is a traditional dish from the Indian subcontinent. It is made from chickpea flour and is usually served with a variety of sauces.
Flavor Profiles:
The bafla has a nutty flavor from the chickpea flour and is complemented by the tangy tamarind and creamy coconut sauce.
Serving Suggestions:
The bafla can be served as an appetizer or as a main course.
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Region: Indian