

Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
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Aromatic, protein-packed Konkani chicken curry with fiber-rich bhakri. Homestyle comfort at its best!

A fragrant and creamy chicken curry from the Konkan coast of India. This authentic Goan recipe features a special blend of roasted spices and fresh coconut, creating a tangy, spicy, and deeply flavorful gravy that pairs perfectly with steamed rice or neer dosa.
Serving size: 1 cup

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


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Aromatic, protein-packed Konkani chicken curry with fiber-rich bhakri. Homestyle comfort at its best!
This konkani dish is perfect for dinner. With 722.03 calories and 54.11g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Chicken
Dry Roast the Spices
Grind the Masala Paste
Prepare the Curry Base
Cook the Chicken
Garnish and Serve
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.
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.