Pithla, Bajra Bhakri and Boiled Egg

Ingredients

• 2 cup Bajra Flour
• 0.5 tsp Salt
• 1.5 cup Hot Water (or as needed)
• 2 tsp Ghee (optional, for serving)

Instructions

1. 1

   Prepare the Dough

   • In a wide bowl or parat, combine 2 cups of bajra flour and salt.
   • Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
   • Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
   • Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
   • Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
2. 2

   Shape the Bhakris

   • Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
   • Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
   • Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.
3. 3

   Cook the Bhakri on a Tawa

   • Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully lift the patted bhakri and place it on the hot tawa.
   • Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
   • Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
   • Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.
4. 4

   Puff and Serve

   • Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
   • The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
   • Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
   • Repeat the shaping and cooking process for the remaining dough balls. Serve hot.

Ingredients

• 4 pieces Large Eggs
• 6 cups Water (enough to cover eggs by 1 inch)
• 0.5 tsp Salt (optional, for the boiling water)
• 2 cups Ice Cubes (for the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 4 large eggs in a single layer in a medium saucepan.
   • Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
   • Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2. 2

   Bring to a Boil

   • Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3. 3

   Cook Off-Heat

   • Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
   • Let the eggs stand in the hot water for the desired doneness:
   • Soft-Boiled (runny yolk): 4-5 minutes
   • Medium-Boiled (jammy yolk): 6-8 minutes
   • Hard-Boiled (firm yolk): 10-12 minutes
4. 4

   Create Ice Bath and Cool Eggs

   • While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
   • Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
   • Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5. 5

   Peel and Serve

   • Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
   • Peel under cool running water, starting from the wider end where the air pocket is.
   • Serve immediately or store in the refrigerator for later use.