Bombil Fry, Tandlachi Bhakri and Coconut Prawn Curry

Ingredients

• 2 cup Rice Flour (Also known as Tandlache Peeth)
• 1.5 cup Water (Must be at a rolling boil)
• 0.5 tsp Salt
• 2 tbsp Ghee (Optional, for serving)

Instructions

1. 1

   Prepare the Dough

   • In a large, heatproof bowl, place 2 cups of rice flour.
   • In a saucepan, bring 1.5 cups of water to a vigorous, rolling boil. Add the salt to the boiling water and stir.
   • Immediately pour the boiling water over the rice flour. Using a sturdy spoon or spatula, mix quickly until the flour is moistened and a shaggy dough forms. Be cautious as the mixture is extremely hot.
   • Cover the bowl with a lid or plate and let the dough steam for 5-7 minutes. This step is crucial for making the bhakri soft and pliable.
   • Once the dough is cool enough to handle but still quite warm, dip your hands in cool water and begin to knead. Knead for 4-5 minutes, using the heel of your palm to press and stretch the dough until it is completely smooth, soft, and crack-free.
2. 2

   Shape the Bhakris

   • Divide the smooth dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
   • Take one dough ball and flatten it slightly. Generously dust your work surface and the dough ball with dry rice flour.
   • Using your palm and fingertips, gently pat and press the dough, rotating it as you go, to form an even, circular disc about 5-6 inches in diameter and about 2-3 mm thick. If you are not comfortable patting by hand, you can use a rolling pin very gently.
3. 3

   Cook the Bhakris

   • Heat a cast-iron tawa or a non-stick skillet over medium-high heat. The tawa must be hot before you start.
   • Carefully lift the shaped bhakri and place it on the hot tawa, dusted side up.
   • After 30-40 seconds, when the top surface starts to look slightly dry, use your fingers or a silicone brush to apply a thin, even layer of water all over the top surface.
   • Allow the water to evaporate completely, which takes about another 30-40 seconds. The color of the bhakri will change slightly.
   • Flip the bhakri. Cook the second side for about 1-1.5 minutes, pressing down gently with a spatula, until light golden-brown spots appear.
   • Flip it one last time. To make it puff, you can either press the edges with a folded kitchen towel on the tawa, or use tongs to carefully place it directly on a medium gas flame for a few seconds until it puffs up like a balloon.
   • Repeat the shaping and cooking process for all remaining dough balls.
4. 4

   Serve

   • Once cooked, transfer the hot bhakri to a plate or a roti basket.
   • If desired, smear a little ghee on top while it's still hot.
   • Serve immediately with traditional Maharashtrian accompaniments like Pithla, Zunka, Baingan Bharta, or any spicy curry.

Ingredients

• 500 g prawns (large, shelled and deveined)
• 2 tbsp coconut oil
• 1 pcs onion (large, finely chopped)
• 1 tbsp ginger garlic paste
• 2 pcs green chilli (slit lengthwise)
• 2 pcs tomatoes (medium, finely chopped)
• 0.5 tsp turmeric powder
• 1 tsp kashmiri red chilli powder (for color and mild heat)
• 1.5 tsp coriander powder
• 1 cup thin coconut milk (second extract or diluted canned milk)
• 1 cup thick coconut milk (first extract or canned full-fat milk)
• 1 tsp tamarind paste (or 2-3 pieces of kokum)
• 1 tsp mustard seeds
• 10 pcs curry leaves (from one sprig)
• 1.25 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Marinate the prawns: In a mixing bowl, combine the prawns with 1/4 tsp of turmeric powder, 1/2 tsp of red chili powder, and 1/2 tsp of salt. Toss well to coat the prawns evenly. Set aside to marinate for at least 15 minutes.

2. 2

   Sauté aromatics and build the masala base: Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and finely chopped onions. Sauté for 4-5 minutes until the onions become soft and translucent. Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until fragrant. Add the chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy.

3. 3

   Cook the spices and create the gravy: Add the remaining turmeric powder, red chili powder, and coriander powder to the pan. Stir and cook for 1-2 minutes until the raw smell of the spices disappears. Pour in the thin coconut milk, tamarind paste, and the remaining salt. Mix well. Bring the gravy to a gentle simmer and let it cook for 3-4 minutes to allow the flavors to combine.

4. 4

   Cook the prawns and finish the curry: Gently add the marinated prawns to the simmering gravy. Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink and are just cooked through. Do not overcook. Reduce the heat to low and stir in the thick coconut milk. Warm the curry gently for 1-2 minutes. Make sure it does not come to a rolling boil to prevent curdling.

5. 5

   Garnish and serve the curry: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Coconut Prawn Curry hot with steamed rice, appam, or idiyappam.