Though not recognized for its cuisine, the fertile land of Bundi, Kota, Baran and Jhalawar makes Hadoti a big producer of grain and this is used to prepare a vast range dishes that are unique to this region. The most popular food here is katt bafla baati that differs from the normal baati available in almost all of Rajasthan as it is boiled and then fried in pure ghee. Due to the availability and abundance of oranges, coriander, corn, rice and sugarcane, these ingredients are used extensively to create local delicacies. Another interesting ingredient used in cooking here is opium-there is doda post ki sabzi as well as aaphu ki phansi. Also popular in this area are Amaras -a mango delicacy, nimbu ka raita, pheeni and gulkand. Other than the ingredients, the methods of cooking also give the food a different flavour.
Dal Bafla is a soothing variation of Rajasthani Dal Baati. Baati is directly baked in the oven, whereas Bafla is first boiled and then baked. This process makes Bafla soft! It is said "To read ... about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know --- by means of the recipes --- the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is, above all, to participate in the symbolic celebration of the shared repast."