Kombdi Sukka, Rice Bhakri and Onion Salad

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 Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.