Along with vindaloo, baffat comes from the Portuguese-influenced cooking of Goa. Baffat is a dry, hot-sour dish of meat and vegetables thickened with peanuts and roasted chickpeas and sometimes coconut. This is my mother’s version with no changes, except that the meat is treated in a way that renders out as much fat as possible before cooking.
Roasted chickpeas are sold at most health food stores. At Indian groceries, ask for husked channa or gram.
Serve with Chapatis, or whole wheat tortillas, or crusty bread in the Parsi manner. We always serve greens, too.
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