BAFAURI / DAL BAFAURI / STEAMED BAFAURI

Bafauri is a very healthy snack from the North Indian states of Bihar, Chhattisgarh and Madhya Pradesh. There might be a slight variation from state to state. Basically it is made with chana dal which is soaked and ground coarsely. Finely chopped onion, coriander leaves and some spices are added for flavouring. Dumplings are made with this mixture and steamed to perfection. This is an oil free snack and the taste is also incredible. You can relish it with mint chutney or any  other chutney you prefer.You have to try it out once and I am sure you will agree with me.

Now this recipe is is part of our monthly challenge in a facebook group where we are paired every month with a different partner. Both select the secret ingredients for each other.This month the theme is "Steamed Food " which was suggested by Anu Kollon who blogs at Ente Thattukada. She made a traditional Kerala dish Vattayappam 

I am paired with Pavani Gunikuntla. Do visit her blog Pavani's Kitchen for the authentic Andhra recipes. For this event I gave her Sugar and Green chillies and her recipe was Khaman Dhokla which is a popular Gujarati snack loved by one and all.

I was given Carom Seeds (Ajwain) and Asafoetida (Hing) by Pavani  and using these two ingredients I chose to make this healthy Bafauri, which I am sure you are going to fall in love with when you make it. 

Now let's proceed with the recipe.

Ingredients:
Chana dal ............. 1 cup
Green chilli paste .. 1 tsp
Garlic paste........... 1 tsp
Onion .................. 1 (finely chopped)
Coriander leaves... 1/2 cup
Ajwain / carom seeds .. 1/3 tsp
Asafoetida .................. 1 or 2 pinches
Baking soda ............... 2 pinches
Turmeric powder ....... 1/2 tsp
Salt .......................... to taste
Oil ............................ for brushing the steamer plate.

Method:

Soak the chana dal for few hours.

Drain the water and grind it coarsely without adding water.

Add all the mentioned ingredients.

Mix them well.

Shape them in any form you desire. Line them on a greased steamer plate. You can also use the idli cooker any pan like I have done here.

Cover the lid and steam for 20 minutes turning the side once carefully. The time may vary a bit depending on the size of the dumplings

Touch them with a finger to see if they are firm.

Serve with any chutney of your choice.

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Some more steamed snack options:

Undi / Oondi / Pundi Gatti 

Tingmos / Ting Momos / Tibetian Steamed Buns

Patra / Gujarati Snack

Patrani Machi / Fish Steamed in Banana Leaf

BHOPALI MUTTON KORMA / BHOPALI GOSHT KORMA / MADHYA PRADESH CUISINE

Madhya Pradesh Cuisine is well known for its rich and aromatic food specially the non vegetarian dishes. Today I have prepared the Bhopali style mutton korma which is very flavourful and a perfect dish for your party.  Madhya Pradesh cuisine also has many more exotic dishes that I would like to try out sometime soon.
This month our group, Shhhhh Cooking Secretly is exploring the Madhya Pradesh Cuisine. I am paired with Priya Mahesh. She has some lovely recipes that you can also check out - at200degrees
She gave me the 2 secret ingredients (Cinnamon and Cumin Seeds) , just perfect to make my dish of the month which is an aromatic Bhopali Mutton Korma.

Ingredients:
Mutton ......... 1/2 kg
Yogurt ........ 1 cup
Green chillies .. 2-3
Onions .......... 1/2 cup finely chopped
Coriander leaves ... 3 tbsps
Ginger paste ..... 1 tsp
Garlic paste ...... 1 tbsp
Turmeric powder .. 1/2 tsp
Garam masala powder .. 1/2 tsp
Cumin powder .......... 1/2 tsp
Coriander powder ..... 1/2 tsp
Red chilli powder ..... 1/4 tsp or more as per your liking.
Salt .......... to taste
Kevra essence ... 1 drop
Oil or ghee ......... 1/4 cup

For bouquet Garni:
Fennel seeds ...... 1 tsp
Coriander seeds .. 1 tsp
Cumin seeds ...... 1 tsp
Black cardamom ... 1
Cinnamon stick .. 1" piece
Cloves ............... 5-6
Mace ............. 1 small piece
Muslin cloth

Method:

Wash the mutton and set it aside.

Take a muslin cloth to make a bouquet garni (potli) with all the mentioned dry whole spices.

Tie it with a twine thread and make a loose bundle.

In a pressure cooker heat the ghee or oil and saute the finely chopped onion until translucent.

Now add the ginger garlic paste and and saute.

Next add the mutton pieces and the potli.

Keep sauteeing until the colour changes and the oil is separated.

Now add a cup of water and close the cooker. Cook for 3-4 whistles.

Allow the cooker to cool until the pressure is gone. Open and add the salt and spice powders.

Now remove the potli using tongs. Squeeze it well to remove the liquid from it which is flavoured with spices. Add slit green chillies.

Next add the yogurt. Stir immediately to avoid the curdling.

You can transfer it to a smaller cooking pot. Add the coriander leaves and one drop of kewra essence diluted in the water. Be very careful as more kewra essence will make the dish bitter. Adjust the water as per your requirement of the gravy.
Simmer it until the mutton is done.

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You may also like:

Dhaniwal Korma / Kashmiri Lamb Korma

Mutton Korma

Chicken Korma