| Course | Main course |
|---|---|
| Place of origin | Kota, Bundi |
| Region or state | Hadoti |
| Associatedcuisine | Rajasthani cuisine |
| Created by | Pandits |
| Main ingredients | Wheat flour,Ghee,Jaggery |
| Similar dishes | Dal Bati Churma |
Katt Bafla is a popular and traditional dish from theKota, Bundi districts ofHadoti region inRajasthan, India.[1] It is a famous dish across the north Indian states in India. Traditionally this dish is made on every occasion in Rajasthan.[2] In this dish Bafla is a type of spherical wheat bread whereas the Katt is a type ofBarfi made with a mixture of unsalted wheat bread coarse powder withghee andjaggery powder. Traditionally this dish is served withDaal andKadhi.[3]
Rajasthan is famous for its history as well as its various dishes such asDal Baati churma. There are special confectioners who make this food for making Dal Baati churma who are also calledPandits in Rajasthan. It is said that earlierBrahmins used to eat this food and they used to cook it. But with time now everyone is eating this dish. For this reason, the confectioner of this food is called Pandit or this food is called Pandit's food. The reason behind this is that it is pure and all the procedures are followed while eating which purifies that food. That's why the artisan who makes this food is calledPandit. This dish is offered to God in the form ofBhog in most religious programs. It is specially served on a plate made of the leaves of a tree, which is calledPattal.[1]
Katt is a kind ofdessert. It is made by mixing coarse powder of unsalted wheat bread cooked ondry dung fuel and mixed withghee, powdered sugar or jaggery powder, Then this mixture is spread on a tray and kept for a while to set and decorated withdry fruit clippings, then it is cut into small square pieces and given a barfi-like shape.[1][3]
Bafla is prepared by making of dough of wheat flour withbuttermilk and some whole spices likefennel seeds,coriander seeds, andajwain are added.[4] Then round-shaped balls are made with this dough and boiled in water until they are cooked through. After boiling, the baflas are typically roasted or baked on dry dung fuel or in a tandoor (clay oven) until they acquire a crispy texture. The roasting process gives the baflas a smoky flavor and a golden-brown color.[5][6]
Once the baflas are cooked and roasted, they are dipped in ghee so that they can soak up the ghee properly and served with kattdaal andkadhi.