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: 1 serving
436cal
16gprotein
67gcarbs
14g
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 vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
Hearty, protein-packed Makuni with spicy, tangy Tamatar ki Chutney – a perfect, energy-giving combo!
This bihari dish is perfect for breakfast. With 492.74 calories and 16.88g of protein per serving, it's a healthy, high-fiber 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.
57cal
1gprotein
5gcarbs
4gfat
Ingredients
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
