Anda Bhurji, Rice Bhakri and Dry Garlic Chutney

Ingredients

• 2 cup Rice Flour (finely ground is best)
• 2.5 cup Water
• 0.75 tsp Salt
• 1 tsp Oil (optional, for a softer dough)

Instructions

1. 1

   Prepare the 'Ukad' (Dough Starter)

   • In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
   • Add the salt and optional oil and give it a quick stir.
2. 2

   Form the Initial Dough

   • Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
   • Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
   • Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3. 3

   Knead the Dough

   • Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
   • Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
   • Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4. 4

   Shape the Bhakris

   • Divide the smooth dough into 8 equal-sized portions.
   • Take one portion and roll it between your palms to form a smooth, crack-free ball.
   • Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5. 5

   Pat or Roll the Bhakri

   • Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
   • Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6. 6

   Cook and Puff the Bhakri

   • Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
   • Cook the first side for about 45-60 seconds, until the top looks slightly dry.
   • Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
   • Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
   • Once puffed and cooked through, remove it from the tawa.
7. 7

   Serve

   • Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
   • Repeat the patting and cooking process for the remaining dough balls.
   • Serve hot with curry, chutney, or vegetables.

Ingredients

• 1 cup garlic cloves (peeled)
• 1 cup dry coconut (grated or thinly sliced)
• 12 pcs kashmiri red chilies (stems removed)
• 0.25 cup peanuts (raw, unsalted)
• 2 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp salt (adjust to taste)
• 0.5 tsp red chili powder (optional, for extra heat)

Instructions

1. 1

   Roast Ingredients Separately

   • Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
   • In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
   • Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
   • Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
   • Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
2. 2

   Cool Completely

   • Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
3. 3

   Grind the Chutney

   • Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
   • Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
   • Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
4. 4

   Store

   • Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.