non-vegetariandairy-free
maharashtrian
Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
65 min
894 cal
49gProtein
66gCarbs
51gFat
3Recipes
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Fiber-rich Jowar Bhakri with protein-packed Pithla – a soul-satisfying, homestyle meal that nourishes.
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.
Serving size: 2 pieces
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.
Divide the dough into equal portions.
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 quick and comforting Maharashtrian curry made from chickpea flour. This rustic, savory dish comes together in minutes and is perfect with hot bhakri or rice for a wholesome meal.
Serving size: 1 cup
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Fiber-rich Jowar Bhakri with protein-packed Pithla – a soul-satisfying, homestyle meal that nourishes.
This maharashtrian dish is perfect for breakfast. With 450.62 calories and 14.440000000000001g of protein per serving, it's a high-fiber, gut-friendly option for your meal plan.
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.
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
In a mixing bowl, combine the besan with 3 cups of water. Whisk vigorously for 1-2 minutes until you have a completely smooth, lump-free slurry. Set this aside.
Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
Add the finely chopped onion, green chillies, and ginger-garlic paste to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the turmeric powder and optional red chilli powder. Cook for 30 seconds, stirring to prevent the spices from burning.
Reduce the heat to low. Give the besan slurry one final whisk and slowly pour it into the pan in a steady stream, while stirring continuously with your other hand. This step is crucial to prevent lumps from forming.
Add salt and mix well. Increase the heat to medium-low and continue to cook for 6-8 minutes, stirring frequently to prevent it from sticking to the bottom. The mixture will thicken, and the raw smell of besan will disappear. It's ready when it becomes glossy and starts to pull away from the sides of the pan.
Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve immediately while hot with bhakri, chapati, or steamed rice.