Air-Fried Bafla Bati with Fresh Radish Salad
Traditional bafla bati made with wheat flour and semolina, gently boiled and then air-fried until crisp and golden. Instead of serving it with the customary dal, these baflas are finished with a small, fresh and spicy mooli salad.
Recipe Highlights
- Boiled before air-frying
- Crisp exterior with a tender centre
- Uses just 10 g ghee
- Served with a fresh mooli and mooli-leaf salad
- No deep-frying required
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 1 serving of 2 baflas
Nutrition and Macros
Total Recipe
- Calories: 384 kcal
- Protein: 9 g
- Fat: 12 g
- Carbohydrates: 59 g
Per Serving
- Calories: 384 kcal
- Protein: 9 g
- Fat: 12 g
- Carbohydrates: 59 g
The 15 g mooli salad garnish is not included in the nutrition calculation.
Ingredients
For the Bafla Bati
- 60 g whole-wheat flour
- 20 g semolina
- 20 g curd
- 10 g ghee
- ¼ teaspoon cumin seeds
- ¼ teaspoon ajwain
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon baking powder
- Salt, to taste
- Warm water, as required
For the Mooli Salad
- 8 g grated mooli
- 4 g mooli leaves, finely chopped
- 2 g coriander leaves, finely chopped
- 1 g red or green chilli, finely chopped
- A small pinch of salt
Method
1. Prepare the Dough
Add the whole-wheat flour, semolina, ghee, cumin seeds, ajwain, roasted cumin powder, curd, baking powder and salt to a mixing bowl.
Mix thoroughly, rubbing the ghee into the flour. Add warm water gradually and knead into a firm but pliable dough.
Cover and allow the dough to rest for 20 minutes.
2. Shape the Baflas
Divide the rested dough into two equal portions.
Roll each portion into a compact round shape and press a shallow indentation into the centre. Do not flatten the baflas too much.
3. Boil the Baflas
Bring sufficient water to a rolling boil in a deep saucepan.
Carefully lower the shaped baflas into the boiling water and cook for 5 minutes.
Reduce the heat to medium, cover and continue cooking for 10–12 minutes, or until the baflas float to the surface. Stir them gently once or twice to prevent sticking.
Remove with a slotted spoon and place on a rack or clean kitchen towel. Allow them to cool and dry completely.
4. Air-Fry
Preheat the air fryer to 180°C.
Place the dried baflas in the air-fryer basket and cook for approximately 25 minutes, turning them halfway through, until evenly golden and crisp.
5. Prepare the Mooli Salad
Combine the grated mooli, chopped mooli leaves, coriander, chilli and a small pinch of salt.
Prepare the salad immediately before serving so that the mooli remains fresh and does not release too much water.
6. Assemble and Serve
Place the hot baflas on a serving plate. Divide the small quantity of mooli salad between them and spoon it neatly into the centre.
Serve immediately with a lemon wedge, if desired.
Ippitizer Note
Bafla bati is traditionally served with dal, but I wanted something fresher alongside it. The small mooli salad cuts through the richness of the ghee without overpowering the baflas or changing the character of the dish.
Tips
- Keep the dough firm; a soft dough may cause the baflas to lose their shape while boiling.
- Allow the boiled baflas to dry completely before air-frying. Surface moisture will prevent proper browning.
- Turn them halfway through air-frying for an evenly crisp crust.
- Add salt to the mooli salad only just before serving, as salt quickly draws water from the radish.
