Chhattisgarhi Bafori 🌿

Traditional Chhattisgarhi | Steamed | Protein-Rich | Healthy Snack

Ingredients

• 1 cup chana dal, soaked for 3–4 hours
• ½ cup finely chopped onion
• ½ cup finely chopped coriander
• 1–2 green chillies, finely chopped
• 1 tsp grated ginger
• ½ tsp cumin seeds
• ½ tsp ajwain
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 1 tbsp lemon juice
• 1–2 tbsp water, if required
• Oil, for greasing

Method

1. Soak the dal: Wash and soak chana dal for 3–4 hours. Drain completely.
2. Grind: Add the soaked dal to a mixer and grind into a slightly coarse, thick paste. Avoid making it completely smooth.
3. Prepare the mixture: Transfer to a bowl and add onion, coriander, green chilli, ginger, cumin, ajwain, turmeric, red chilli powder, coriander powder, garam masala and salt.
4. Add lemon juice and mix everything well. The mixture should be thick enough to hold its shape. Add only a little water if needed.
5. Steam: Grease a steamer plate lightly with oil. Take small portions of the mixture and shape them into small round or slightly flattened baforis.
6. Place them in the steamer, leaving some space between each piece. Cover and steam for 15–20 minutes, or until firm and cooked through.
7. Allow them to cool for a few minutes. Serve hot with green chutney, coriander chutney or tomato chutney.

Quick Tips 💡

• Keep the dal mixture coarse for the best traditional texture.
• Drain the soaked dal very well before grinding; excess water can make the bafori soft.
• Don’t overcrowd the steamer.
• For extra flavour, add a little finely chopped fresh coriander and garlic.
• You can lightly pan-sear the steamed bafori after cooking for a slightly crisp exterior.

Advance Prep 🥣

• Soak the chana dal overnight and refrigerate after draining if you’re preparing it later.
• The dal can be ground and stored in the refrigerator for up to 24 hours.
• Chop the vegetables and herbs in advance and refrigerate separately.
• Steamed bafori can be prepared ahead and refrigerated. Re-steam or lightly pan-heat before serving.

Serving idea: Pair 3–4 baforis with green chutney and a fresh onion-coriander salad for a filling, protein-rich snack. 🌿