Bafauri, The Healthy Snack Recipe Of Chhattisgarh Worth A Try
Image Credit: Bafauri with chutney, GayatriRasoi@YouTube

Some regional culinary specialities from India have yet to make it to the national dining scene. If one were fortunate enough to try even a small selection of Indian dishes, one would quickly learn of the cuisine's richness. The Chattisgarh region is home to several such hidden relics. One of the most underappreciated centres of Indian gastronomy is located here. There are many delicious regional specialities, but bafauri deserves to be highlighted. Curious as to why? Exclusive to Chattisgarh, this treat is a regional speciality.

The state of Chhattisgarh is considered the "rice bowl" of India. This explains why rice appears so frequently in local cuisine. Rice, dairy products, and the abundant greens found across the state provide the basis for many of the state's traditional cuisine. Fara(muthiya), cheela, angakar roti, chousela roti, borre baasi, iddhar, bafauri, aamat, bara, khurma, dubki kadhi, and a lot more are all great examples of Chhattisgarh cuisine.

Often eaten with chutneys, bafauri is a quick and easy snack cooked with chana dal, onions, and a spice blend. The heat level may be adjusted to suit individual preferences. It's better than deep-fried nibbles like pakoras for a light snack. This delicacy is a staple at many celebrations. This savoury treat is perfect for any meal of the day, from breakfast to dinner to teatime.

The oil-averse can have a delicious treat of Bafauri. It's nutritious and wholesome since it's steamed and because it contains chana dal or Bengal gram.

Bafauri Recipe

Freshly made bafauri, Image Source:


  • Bengal gram or chana dal -1/2 cup
  • Finely chopped spring onion- 1 tablespoon
  • Finely chopped green chili -1 teaspoon
  • Finely chopped coriander leaves- 1 teaspoon
  • Chopped ginger 1 tbsp.
  • Oil - 1/2 tsp
  • Carom Seeds - 1/4 tsp
  • Baking soda -1/2 tsp
  • Salt to taste
  • Black pepper powder to taste
  • Turmeric powder -1/2 tsp
  • Red chili powder to taste
  • Water


  • Pre-soak the chana dal for at least three hours.
  • Remove the excess liquid and process it in a blender to produce a paste.
  • In a separate dish, combine everything else besides the water. Do a blend.
  • For the purposes of steaming, correct the thick consistency of the batter by adding water, if necessary.
  • Place the batter in the steamer in the form of little pieces, such as pakoras or idlis.
  • Steam the bafauri for 15 to 20 minutes. Take them out.

Snack on some bafauri with some green chutney and some tea.