Chef Ranveer Brar's Secret to Perfect Crispy Bafla Bati: Boil or Steam?

• Chef Ranveer Brar shares tips for making crispy, porous Bafla Bati at home, a classic Rajasthani and Madhya Pradesh dish.
• The recipe features a unique 'tadka moyan' using spiced ghee in coarse wheat flour and semolina for enhanced flavor and texture.
• Yogurt and baking soda are used to create a soft, porous interior, with the dough rested for 15-20 minutes.
• Baflas can be cooked by boiling in salted, spiced water until they float, or by steaming until cooked through.
• Serve with a special peanut-sesame dal, mango pickle, and chopped onion after roasting the baflas in ghee until golden and crispy.