Name: Masala Akhoi
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 cup akhoi; 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 2 tbsp mustard oil; 2 tbsp lemon juice; 0.25 cup roasted peanuts; 0.5 cup kala chana (boiled); 0.5 tsp salt; 0.5 tsp kala namak; 1 tsp roasted cumin powder; 2 tbsp coriander leaves (chopped); 0.5 cup sev (for garnish)

Popularity

0.5

Aromatic duck egg mash with crispy akhoi – a soul-satisfying, energy-giving snack for any time!

Nutrition per Serving

511

Calories

20g

Protein

43g

Carbs

30g

Fat

Recipes in this Meal

1. Hanh Koni Pitika

A simple yet intensely flavorful Assamese mashed duck egg dish, pungent with raw mustard oil, sharp onions, and fresh chilies. This rustic side dish, a staple in Assamese cuisine, comes together in minutes and is a perfect, comforting accompaniment to steamed rice and dal.

Prep5 min

Cook12 min

Servings4

Serving size: 1 serving

212cal

10gprotein

6gcarbs

17g

Ingredients

4 pcs Duck Eggs (Large, at room temperature)
1 medium Onion (finely chopped)
2 pcs Green Chilies (finely chopped, adjust to taste)
2 tbsp Mustard Oil (use raw, cold-pressed for authentic flavor)
2 tbsp Coriander Leaves (freshly chopped)
0.75 tsp Salt (or to taste)

Instructions

1
Boil the Duck Eggs
- Gently place the duck eggs in a saucepan. Cover them with cold water by at least one inch.
- Bring the water to a rolling boil over medium-high heat. This should take about 5-7 minutes.

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2. Masala Akhoi

A crunchy, tangy, and spicy Bengali snack made with puffed rice, boiled black chickpeas, and a drizzle of pungent mustard oil. This street-style delight is ready in minutes and perfect for an evening treat.

Prep10 min

Cook0 min

Servings4

Serving size: 1 serving

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About Hanh Koni Pitika with Masala Akhoi

Aromatic duck egg mash with crispy akhoi – a soul-satisfying, energy-giving snack for any time!

This assamese dish is perfect for snack. With 510.84000000000003 calories and 20.17g of protein per serving, it's a nutritious choice for your meal plan.

fat

Once boiling, reduce the heat to maintain a steady simmer and cook for 12 minutes for hard-boiled eggs with firm yolks.

Immediately drain the hot water and transfer the eggs to a bowl of ice water or run them under cold tap water for 2-3 minutes. This stops the cooking process and makes them easier to peel.

Prepare and Mash the Eggs

Once the eggs are cool enough to handle, gently tap and roll them on a hard surface to crack the shells all over.
Peel the eggs carefully under running water if needed to help remove any stubborn shell fragments.
Place the peeled eggs in a mixing bowl. While they are still slightly warm, use a fork or a potato masher to mash them to a coarse, chunky consistency.

Combine Ingredients

To the bowl with the mashed eggs, add the finely chopped onion, green chilies, and fresh coriander leaves.
Pour the raw mustard oil directly over the ingredients. Do not heat the oil.
Sprinkle the salt over the mixture.

Mix and Serve

Using a spoon, gently but thoroughly mix all the ingredients until everything is well combined. The mixture should be moist and fragrant.
Do a taste test and adjust the salt or add more chopped chili if desired.
Serve the Hanh Koni Pitika immediately with hot steamed rice and a simple dal for an authentic Assamese meal.

299cal

10gprotein

37gcarbs

13gfat

Ingredients

4 cup akhoi
1 pcs onion (medium, finely chopped)
2 pcs green chili (finely chopped)
2 tbsp mustard oil
2 tbsp lemon juice
0.25 cup roasted peanuts
0.5 cup kala chana (boiled)
0.5 tsp salt
0.5 tsp kala namak
1 tsp roasted cumin powder
2 tbsp coriander leaves (chopped)
0.5 cup sev (for garnish)

Instructions

1
In a large mixing bowl, combine the finely chopped onion, green chilies, boiled kala chana, and roasted peanuts.
2
Add the mustard oil, lemon juice, roasted cumin powder, kala namak, and regular salt. Mix everything well to create the masala base.
3
Just before serving, add the akhoi (puffed rice) to the bowl. Toss everything together gently but quickly, ensuring the akhoi is evenly coated with the masala without becoming soggy.
4
Garnish with fresh coriander leaves and a generous amount of sev. Serve immediately to enjoy the crunch.

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