A traditional Bihari stuffed flatbread filled with a savory mixture of roasted gram flour (sattu), spices, and tangy pickle masala. This wholesome and flavorful bread is perfect for a hearty breakfast or lunch.
Prep20 min
Cook25 min
Servings4
Serving size: 2 pieces
492cal
19gprotein
75gcarbs
15g
Ingredients
2 cup Atta (Whole wheat flour)
0.5 tsp Salt (For the dough)
1 tbsp Ghee (For the dough)
1 cup Water (Approximately, for kneading)
1 cup Sattu (Roasted gram flour)
1 pcs Onion (Small, finely chopped)
1 inch Ginger (Finely grated)
4 cloves Garlic (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Energy-giving Makuni with an aromatic, protein-packed masala omelette. A perfectly spiced breakfast for busy mornings!
This bihari dish is perfect for breakfast. With 726.77 calories and 34.82g of protein per serving, it's a muscle-gain option for your meal plan.
fat
2 tbsp Coriander Leaves (Chopped)
1 tsp Ajwain (Carom seeds)
1 tsp Kalonji (Nigella seeds)
1 tbsp Achaar Masala (From mango or chili pickle)
2 tbsp Mustard Oil (For authentic flavor)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse crumbs.
Gradually add water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This helps the gluten relax, making the makuni softer.
2
Create the Sattu Stuffing
In a separate bowl, add the sattu, finely chopped onion, grated ginger, chopped garlic, green chilies, and coriander leaves.
Add the ajwain, kalonji, achaar masala, mustard oil, lemon juice, and 1 tsp of salt.
Mix all the ingredients thoroughly with a spoon or your hand. The mustard oil and pickle masala are key to the authentic taste.
Sprinkle 2-3 tablespoons of water over the mixture and mix again. The stuffing should be moist and crumbly, able to hold its shape when pressed in your fist, but not pasty.
3
Stuff and Roll the Makuni
After the dough has rested, knead it once more for a minute. Divide the dough and the sattu stuffing into 8 equal portions.
Take one ball of dough and flatten it with your fingers to form a 3-inch cup or disc.
Place one portion of the sattu stuffing in the center.
Carefully bring the edges of the dough together, pleating as you go, to enclose the stuffing completely. Pinch the top to seal it tightly and remove any excess dough.
Gently flatten the stuffed ball with your palm. Lightly dust it with dry atta.
Using a rolling pin, roll it out evenly and gently into a 6-inch circle. Apply even pressure to prevent the stuffing from spilling out.
4
Cook the Makuni
Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled makuni on it.
Cook for about 45-60 seconds on the first side, until you see small bubbles forming.
Flip the makuni. Drizzle about 1 tsp of ghee on the half-cooked top surface and spread it evenly.
Flip it again after another 45-60 seconds. The side with the ghee should now be facing down. Apply ghee to the other side.
Press down gently with a spatula, especially around the edges, and cook for 1-2 minutes, flipping occasionally, until both sides are golden brown with crisp spots.
Repeat the process for the remaining dough balls. Serve hot.
235cal
16gprotein
5gcarbs
16gfat
Ingredients
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.