3 Easy Steps to Make Bafwada at Home

Are you yearning for an authentic taste of India without leaving your kitchen? Bafwada, a lesser-known but incredibly delicious Indian street food, is the perfect choice for you. Born in the vibrant streets of Surat, this dish has captured the hearts of food lovers with its unique blend of flavors and simple ingredients. In this post, we'll guide you through three easy steps to recreate this delightful snack at home.

Ingredients You’ll Need

Here’s what you need for your homemade Bafwada:

• 2 cups of all-purpose flour (maida)
• ¹⁄₄ cup gram flour (besan)
• ¹⁄₄ teaspoon turmeric powder
• ¹⁄₂ teaspoon red chili powder
• 1 teaspoon ginger-garlic paste
• ¹⁄₂ teaspoon carom seeds (ajwain)
• ¹⁄₂ teaspoon baking soda or fruit salt (Eno)
• Salt to taste
• Oil for deep frying
• Water for dough

🍴 Note: The quality of the ingredients can significantly affect the taste of Bafwada. Opt for fresh spices and high-quality flours for the best results.

Step 1: Preparing the Dough

Let’s start with the base:

1. In a large bowl, combine all-purpose flour, gram flour, turmeric, red chili powder, ginger-garlic paste, carom seeds, baking soda, and salt.
2. Gradually add water to form a soft dough. It should be pliable yet not sticky.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This step helps in making the dough softer and easier to work with.

👁️ Note: Ensure the dough is well-kneaded to achieve a smooth, uniform texture. This will prevent Bafwada from cracking during frying.

Step 2: Shaping the Bafwada

Now to shape the delicacy:

1. Divide the rested dough into small lemon-sized balls.
2. Roll each ball into a 4-5 inch disc on a lightly floured surface.
3. Cut each disc into 4-6 triangular pieces, similar to pizza slices.
4. Make small slits or holes in the center of each piece to ensure even cooking and prevent puffing up too much.

✂️ Note: Use a sharp knife for clean cuts. If the dough sticks, lightly dust with flour to prevent sticking.

Step 3: Frying the Bafwada

Finally, the frying process:

1. Heat oil in a deep frying pan or kadai over medium heat.
2. Once the oil is hot, reduce to a low to medium heat. Fry the Bafwada pieces in small batches to avoid overcrowding.
3. Fry until they turn golden brown and crispy. They should be light and airy.
4. Remove from oil and drain excess oil on paper towels.

🔥 Note: Oil temperature is crucial. If it’s too high, the outside will burn before the inside cooks, and if it’s too low, the Bafwada will absorb oil.

Homemade Bafwada is now ready to be served. This snack can be enjoyed with green chutney, tamarind chutney, or as is. It's an excellent option for tea time or as an appetizer at gatherings. Bafwada brings the essence of Indian street food right to your kitchen, offering a delightful crunch and aromatic flavors.

What is the best way to store Bafwada?

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Bafwada is best enjoyed fresh, but if you need to store it, keep it in an airtight container at room temperature for up to a day. If you refrigerate, it might lose some of its crispiness.

Can Bafwada be made with other flours?

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Yes, you can experiment with whole wheat flour for a healthier option, though it might change the texture. Always maintain a balance with gram flour for the distinct taste and binding.

Why do Bafwada sometimes puff up too much during frying?

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Excess puffing can occur due to too much moisture in the dough, high oil temperature, or not pricking holes in the center of each piece. Ensure proper dough preparation and oil temperature control.