Egg Gassi, Rice Bhakri and Koshimbir

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

• 2 medium Cucumber (finely chopped)
• 1 small Onion (finely chopped)
• 1 medium Tomato (finely chopped and deseeded)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Roasted Peanuts (coarsely crushed)
• 1 cup Curd (thick and whisked until smooth)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Sugar
• 0.75 tsp Salt (or to taste)
• 1 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 5 pcs Curry Leaves

Instructions

1. 1

   In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.

2. 2

   Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.

3. 3

   Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.

4. 4

   Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.

5. 5

   Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.