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Campfire bread of India – Bafla August 12, 2008

Posted by live2cook in Oven baked Breads and Rolls, slow cooker recipes, What we call it....

If you had asked me about grilling or barbecue a few years ago, I would have blinked. I had no clue about these cooking methods. Though we used to cook sweet corn and sweet potato on open fire, our cooking methods mostly included steaming, boiling or pressure cooking. I came to know about the concepts of grilling and barbecue, only after coming to US. I observed people cooking in open fire or charcoal grills in the common patio of our apartment complex. It was my first summer in US and I had no craze for hanging out in the sun. As I was from a country where the weather was always hot, hanging out in the sun sounded funny.

But, over the years I started to long for summer days because of Boston’s freezing winters. I felt like we were forced to be indoors for at least 3/4 days of a year and summer seemed to be the time we were freed. We enjoyed the summer along with our friends and potluck parties. During those parties, we all talk about arranging a barbecue. After shortlisting the likes and dislikes of the friends, the only thing that was left was sweet corn. Eventually, we would drop the idea as there was not much options for vegetarians. This lead me to look for recipes that are fun to make in a grill or open fire. Those recipes should meet the palates of our friends, should be filling and a meal by itself.

Bafla is one such recipe that yielded itself to these needs. It is a bread from Rajasthan region of India. These are soft and chewy and are delicious with a simple dhal or curry. These are non leavened breads, that is, no yeast or fermentation needed. But, I added some leftover sourdough starter from my weekly baking. The sourdough added nice sour flavor and made it more softer.


For the bread:
2 Cups whole wheat flour
1/2 Cup sourdough starter (optional)
4 Tbsp oil
1 tsp salt
water for kneading

For the Dhal:
2 Cups mung dhal
1/2 cup onion, chopped
1 tsp salt
2-3 green chilies, chopped
1 Bay leaf
1/2 tsp of Dabeli masala or other
2 1/2 Cups water
Cilantro and curry leaves for garnish
Juice of 1 lime


1. Mix the ingredients for the dough and knead it into a stiff dough. Allow to rest for 30 minutes.
2. Shape into lime size balls and set aside.
3. Put all the ingredients for dhal in a large pot and bring to a boil.
4. When the water for the dhal starts boiling, drop the dough balls.
5. Cook until the dough floats to the surface. Remove with a slotted spoon and set aside.
6. Cook the dhal until done and mash it. (I transfered it to a slow cooker and cooked for 3 hours in high)

Dhal to serve with bafla

Dhal to serve with bafla

7. Set the boiled dough in a grill and cook until the outside is browned a little bit.

Bafla in an indoor grill

Bafla in an indoor grill

8. Break bafla into pieces and set in a bowl. Pour dhal over it and serve hot

Bafla served

Bafla served

We can cook both the dhal and bafla in outdoor grill. This is my entry for Meeta’s Monthly Mingle event hosted by Sig with the theme “Grill it”. I am sending this to Susan’s yeast spotting event too.


Sweet potato hot pockets August 4, 2008

Posted by live2cook in Breakfast, Oven baked Breads and Rolls, Sour dough.

What do you think about the different varieties of vegetables?

I think, it is mother nature’s memory game.

If we take each part of a plant, say leaves, stems or roots, there are so many parts. Each part has unique characteristics though they fall under same category. If we take the unique characteristics as color, taste and texture, there are representatives in each part of the plant.

Mother nature has developed many varieties and characteristics for us to explore. Though we understood the characteristics of nature’s bounty with the help of science, it would have been an interesting memory game for the early mankind. When the early man found sweet potato and tomato, he would have been amazed to find the color and texture of strawberries in Tomatoes and the texture of potato and taste of strawberries in Sweet potato.

The variety of vegetables and fruits makes me think that mother nature wants her children to live like kings and queens. She wants us to eat a variety of food and spruce up our lives. I love to use different vegetable varieties in the same recipe and it always amazes me how the same recipe turns out different.

This post is about sweet potato hot pockets that I created after being inspired by the potato hot pockets recipe.


For the dough:

3 cups All purpose flour or Whole wheat flour
1 cup Active starter (or 1 tsp Dry yeast)
1/3 cup oil
1 Tbsp Sugar
1 tsp Salt

For the filling:

2 Large sweet potato (Baked in Microwave and mashed)
1/2 cup chopped Dates (or your choice of dried fruits)
1/2 cup chopped Pecans (or your choice of nuts)
1/4 tsp Cardamom powder

**** Since the sweet potato was very sweet, I skipped using any sweetener. If you want, You can add 2 Tbsp of sugar or Jaggery ****


1. Mix the ingredients for the dough and knead into soft and elastic dough.
2. Cover and allow to raise until doubled in volume.
3. Mix the ingredients for the filling and shape into lime sized balls.
4. Punch down the raised dough and shape into orange sized balls.
5. Take a ball of dough and flatten into 2 inch disc.
6. Place the filling in the middle.
7. Bring the edges together and pinch to seal the edge.
8. Place in a cookie sheet. Cover and allow to raise again for 1 hour.
9. Bake in a 350F preheated oven for 40 minutes or in Toaster oven for 25 minutes or until well browned.

Sweet potato hot pockets

Sweet potato hot pockets