{"id":610,"date":"2026-09-17T19:37:56","date_gmt":"2026-09-17T19:37:56","guid":{"rendered":"https:\/\/ippitizer.com\/?p=610"},"modified":"2026-09-17T19:37:56","modified_gmt":"2026-09-17T19:37:56","slug":"air-fried-bafla-bati-with-fresh-radish-salad","status":"publish","type":"post","link":"https:\/\/ippitizer.com\/?p=610","title":{"rendered":"Air-Fried Bafla Bati with Fresh Radish Salad"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Recipe Highlights<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Boiled before air-frying<\/li>\n\n\n\n<li>Crisp exterior with a tender centre<\/li>\n\n\n\n<li>Uses just 10 g ghee<\/li>\n\n\n\n<li>Served with a fresh mooli and mooli-leaf salad<\/li>\n\n\n\n<li>No deep-frying required<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation Time:<\/strong> 20 minutes<br><strong>Cooking Time:<\/strong> 25 minutes<br><strong>Total Time:<\/strong> 45 minutes<br><strong>Servings:<\/strong> 1 serving of 2 baflas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Nutrition and Macros<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Total Recipe<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Calories:<\/strong> 384 kcal<\/li>\n\n\n\n<li><strong>Protein:<\/strong> 9 g<\/li>\n\n\n\n<li><strong>Fat:<\/strong> 12 g<\/li>\n\n\n\n<li><strong>Carbohydrates:<\/strong> 59 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Per Serving<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Calories:<\/strong> 384 kcal<\/li>\n\n\n\n<li><strong>Protein:<\/strong> 9 g<\/li>\n\n\n\n<li><strong>Fat:<\/strong> 12 g<\/li>\n\n\n\n<li><strong>Carbohydrates:<\/strong> 59 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>The 15 g mooli salad garnish is not included in the nutrition calculation.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"900\" class=\"wp-image-611\" style=\"width: 600px;\" src=\"https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/743CAE7C-DB1F-4EDC-A24D-3E87D2AAD1B1.png\" alt=\"\" srcset=\"https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/743CAE7C-DB1F-4EDC-A24D-3E87D2AAD1B1.png 1024w, https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/743CAE7C-DB1F-4EDC-A24D-3E87D2AAD1B1-200x300.png 200w, https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/743CAE7C-DB1F-4EDC-A24D-3E87D2AAD1B1-683x1024.png 683w, https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/743CAE7C-DB1F-4EDC-A24D-3E87D2AAD1B1-768x1152.png 768w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Bafla Bati<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60 g whole-wheat flour<\/li>\n\n\n\n<li>20 g semolina<\/li>\n\n\n\n<li>20 g curd<\/li>\n\n\n\n<li>10 g ghee<\/li>\n\n\n\n<li>\u00bc teaspoon cumin seeds<\/li>\n\n\n\n<li>\u00bc teaspoon ajwain<\/li>\n\n\n\n<li>\u00bc teaspoon roasted cumin powder<\/li>\n\n\n\n<li>\u00bc teaspoon baking powder<\/li>\n\n\n\n<li>Salt, to taste<\/li>\n\n\n\n<li>Warm water, as required<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Mooli Salad<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 g grated mooli<\/li>\n\n\n\n<li>4 g mooli leaves, finely chopped<\/li>\n\n\n\n<li>2 g coriander leaves, finely chopped<\/li>\n\n\n\n<li>1 g red or green chilli, finely chopped<\/li>\n\n\n\n<li>A small pinch of salt<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Method<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Prepare the Dough<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the whole-wheat flour, semolina, ghee, cumin seeds, ajwain, roasted cumin powder, curd, baking powder and salt to a mixing bowl.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix thoroughly, rubbing the ghee into the flour. Add warm water gradually and knead into a firm but pliable dough.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cover and allow the dough to rest for 20 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Shape the Baflas<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Divide the rested dough into two equal portions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roll each portion into a compact round shape and press a shallow indentation into the centre. Do not flatten the baflas too much.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Boil the Baflas<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bring sufficient water to a rolling boil in a deep saucepan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Carefully lower the shaped baflas into the boiling water and cook for 5 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Reduce the heat to medium, cover and continue cooking for 10\u201312 minutes, or until the baflas float to the surface. Stir them gently once or twice to prevent sticking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove with a slotted spoon and place on a rack or clean kitchen towel. Allow them to cool and dry completely.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Air-Fry<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the air fryer to 180\u00b0C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the dried baflas in the air-fryer basket and cook for approximately 25 minutes, turning them halfway through, until evenly golden and crisp.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Prepare the Mooli Salad<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Combine the grated mooli, chopped mooli leaves, coriander, chilli and a small pinch of salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepare the salad immediately before serving so that the mooli remains fresh and does not release too much water.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>6. Assemble and Serve<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the hot baflas on a serving plate. Divide the small quantity of mooli salad between them and spoon it neatly into the centre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve immediately with a lemon wedge, if desired.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ippitizer Note<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tips<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Keep the dough firm; a soft dough may cause the baflas to lose their shape while boiling.<\/li>\n\n\n\n<li>Allow the boiled baflas to dry completely before air-frying. Surface moisture will prevent proper browning.<\/li>\n\n\n\n<li>Turn them halfway through air-frying for an evenly crisp crust.<\/li>\n\n\n\n<li>Add salt to the mooli salad only just before serving, as salt quickly draws water from the radish.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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 Preparation Time: 20 minutesCooking Time: 25 minutesTotal Time: 45 minutesServings: 1 serving of 2 baflas&#8230;<\/p>\n","protected":false},"author":1,"featured_media":612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","pmpro-has-access"],"_links":{"self":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts\/610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=610"}],"version-history":[{"count":1,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts\/610\/revisions"}],"predecessor-version":[{"id":613,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts\/610\/revisions\/613"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/media\/612"}],"wp:attachment":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}