All About Bafauri Recipe:

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.

Bafauri, also known as “Besan Ke Pakode” or “Chickpea Flour Fritters,” is a popular North Indian snack and appetizer with a delightful blend of flavors and textures. This traditional recipe involves creating a batter from chickpea flour (besan), spices, and herbs like cumin, coriander, and green chilies. The mixture is seasoned to taste and mixed into a smooth consistency before being dropped in small portions into hot oil for frying.

The result is crispy and golden-brown fritters that are both crunchy on the outside and soft on the inside. Bafauri can be enjoyed on their own as a tea-time snack, served with mint chutney or tamarind sauce, or even used as an accompaniment to other dishes. The dish’s versatility and simple preparation make it a favorite at festivals, gatherings, and rainy days. With its rich aroma and mouthwatering taste, Bafuri captures the essence of Indian street food, offering a delightful experience of flavors and textures in every bite.

Ingredients Of Bafauri Recipe:

• 1 cup chana dal (split chickpeas)
• 1 small onion, finely chopped
• 2-3 green chilies, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Oil for frying

Step By Step Instructions Of Bafauri Recipe:

Step 1: Soaking the Chana Dal

1. Start by rinsing the chana dal thoroughly under cold water until the water runs clear.
2. Soak the chana dal in water for about 3-4 hours or overnight. This softens the dal and reduces the cooking time.

Step 2: Grinding the Chana Dal

1. Drain the soaked chana dal and transfer it to a food processor or blender.
2. Grind the chana dal into a coarse paste without adding too much water. You want the mixture to hold its shape.

Step 3: Mixing the Ingredients

1. In a mixing bowl, combine the ground chana dal, finely chopped onion, green chilies, cilantro, ginger paste, garlic paste, cumin seeds, asafoetida, turmeric powder, red chili powder, and salt.
2. Mix everything well to ensure even distribution of flavors.

Step 4: Shaping the Bafauri

1. Heat oil in a deep pan or kadhai for frying. The oil should be hot but not smoking.
2. Take a small portion of the mixture and shape it into a small round or oval patty using your hands. You can use a little oil on your palms to prevent sticking.
3. Carefully slide the shaped bafauri into the hot oil. Fry a few at a time, making sure not to overcrowd the pan.
4. Fry the bafuris until they turn golden brown and crispy on the outside. This should take around 3-4 minutes per side.
5. Once cooked, remove the bafuuris using a slotted spoon and place them on a paper towel to absorb excess oil.

Step 5: Serving

1. Serve the hot and crispy bafauris with mint chutney, tamarind chutney, or tomato ketchup.
2. Bafuris are best enjoyed fresh and hot, but they can also be served at room temperature as a snack.

Tips Of Making Bafauri Recipe:

• Adjust the spiciness according to your taste preferences by varying the amount of green chilies and red chili powder.
• To make the bafauris even crispier, you can add a tablespoon of rice flour to the mixture before shaping.
• Experiment with other spices and herbs to create your own unique flavor variations.