A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
262cal
8gprotein
44gcarbs
8g
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
A creamy and mild Goan curry made with mixed vegetables simmered in a fragrant coconut milk base. This comforting dish gets its subtle tang from tamarind and is perfect paired with steamed rice.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
This goan dish is perfect for lunch. With 730.69 calories and 13.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
388cal
5gprotein
28gcarbs
31gfat
Ingredients
1 cup Fresh Grated Coconut
2 piece Green Chilli (slit lengthwise, adjust to taste)
1 inch Ginger (roughly chopped)
4 piece Garlic Clove (roughly chopped)
1 tbsp Coriander Seed
1 tsp Cumin Seed
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste
0.25 cup Water (for grinding masala paste, add more if needed)
2 tbsp Coconut Oil
1 medium Onion (finely chopped)
1 medium Potato (peeled and cubed)
1 medium Carrot (peeled and cubed)
1 cup Cauliflower Floret (cut into small florets)
0.5 cup French Bean (chopped into 1-inch pieces)
0.5 cup Green Pea (fresh or frozen)
1.5 cup Thin Coconut Milk
1 cup Thick Coconut Milk
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance flavors)
1 tbsp Lime Juice (freshly squeezed)
2 tbsp Coriander Leaf (chopped, for garnish)
Instructions
1
Prepare the Masala Paste
In a high-speed blender, combine the fresh grated coconut, green chilies, ginger, garlic, coriander seeds, cumin seeds, turmeric powder, and tamarind paste.
Add 1/4 cup of water and blend until you have a completely smooth, fine paste. If needed, add another tablespoon or two of water to facilitate blending.
2
Sauté Aromatics and Masala
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the ground masala paste to the pan. Cook, stirring frequently, for 5-7 minutes until the paste is fragrant and the raw smell of the spices has disappeared.
3
Cook the Vegetables
Add the cubed potato, carrot, and cauliflower florets to the pan. Stir well to coat them evenly with the masala and sauté for 2 minutes.
Pour in the thin coconut milk and add salt. Stir to combine and bring the mixture to a gentle simmer.
Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the potatoes and carrots are about 80% cooked.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Add the chopped French beans and green peas. Stir and continue to cook, covered, for another 4-5 minutes until all vegetables are tender yet retain a slight bite.
4
Finish the Curry
Reduce the heat to the absolute lowest setting. Gently pour in the thick coconut milk and the optional sugar. Stir carefully to combine.
Warm the curry through for 2-3 minutes. It is crucial that you do not let it boil, as this can cause the thick coconut milk to split or curdle.
Turn off the heat. Stir in the fresh lime juice to brighten the flavors.
5
Garnish and Serve
Garnish the Vegetable Caldin with freshly chopped coriander leaves.
Serve immediately with hot steamed rice or traditional Goan pao (bread).
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
