Women roasting Baati or Bafla on an earthen oven at Sonepur mela
- 5 years ago
The Sonepur Cattle Fair or Malegaon Mela is held on Kartik Poornima in the month of November in Sonepur, Bihar, on the confluence of river Ganges and Gandak. It is also known as Harihar Kshetra Mela and it attracts visitors from all over Asia. Till date, it is the biggest cattle fair of Asia and stretches on from fifteen days to one month. It has its origins during ancient times. This is when Chandragupta Maurya used to buy elephants and horses across the river Ganges. The Sonepur Cattle Fair once used to attract traders from places as distant as Central Asia.
Source - Wikipedia
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of imagery from South Asia. The Wilderness Films India collection comprises of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM 1080i High Definition, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Reach us at rupindang (at) gmail.com and admin@wildfilmsindia.com.
Recipe of Baati or Bafla:
Ingredients -
Aata (Whole wheat flour) - 1 cup
Besan (Chick Pea Flour) - 1/4 cup
Sooji (Semolia) - 1 tbsp
Ghee (Clarified Butter) - 1/2 cup (melted to mix in the dough)
Saunf (Fennel Seeds) - 2 tsp crushed coarsely
Ajwain (Carom Seeds) - 2 tsp crushed coarsely
Salt - as per taste
Ghee - 1/4 cup (to brush the baatis before putting them in oven and afterwards before eating)
Preparation :
Knead firmly by mixing all the ingredients except for ghee that needs to be used to brush later (the last ingredient). Keep it aside.
Heat your broiler on Lo.
Pinch lemon sized balls out of the dough, make as smooth as a ball as you can and then press it in the middle with the thumb.
Brush each baati liberally with ghee and place them on a sheet or pan in the oven on top rack to broil for about 20 minutes flipping them sometime after 10 minutes. Timing may vary depending on your oven. So, keep checking it after 15 minutes and increase or decrease the time.
Once they are nice and golden brown, it means they are done.
Source - http://mharorajasthanrecipes.blogspot
Source - Wikipedia
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of imagery from South Asia. The Wilderness Films India collection comprises of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM 1080i High Definition, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Reach us at rupindang (at) gmail.com and admin@wildfilmsindia.com.
Recipe of Baati or Bafla:
Ingredients -
Aata (Whole wheat flour) - 1 cup
Besan (Chick Pea Flour) - 1/4 cup
Sooji (Semolia) - 1 tbsp
Ghee (Clarified Butter) - 1/2 cup (melted to mix in the dough)
Saunf (Fennel Seeds) - 2 tsp crushed coarsely
Ajwain (Carom Seeds) - 2 tsp crushed coarsely
Salt - as per taste
Ghee - 1/4 cup (to brush the baatis before putting them in oven and afterwards before eating)
Preparation :
Knead firmly by mixing all the ingredients except for ghee that needs to be used to brush later (the last ingredient). Keep it aside.
Heat your broiler on Lo.
Pinch lemon sized balls out of the dough, make as smooth as a ball as you can and then press it in the middle with the thumb.
Brush each baati liberally with ghee and place them on a sheet or pan in the oven on top rack to broil for about 20 minutes flipping them sometime after 10 minutes. Timing may vary depending on your oven. So, keep checking it after 15 minutes and increase or decrease the time.
Once they are nice and golden brown, it means they are done.
Source - http://mharorajasthanrecipes.blogspot