A quick and comforting Maharashtrian curry made from chickpea flour. This rustic, savory dish comes together in minutes and is perfect with hot bhakri or rice for a wholesome meal.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
181cal
6gprotein
20gcarbs
9gfat
Ingredients
1 cup Besan (Also known as gram flour or chickpea flour)
3 cup Water (Use more or less to adjust consistency)
2 tbsp Vegetable Oil (Peanut oil can also be used for a traditional flavor)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
10 leaves Curry Leaves (Fresh curry leaves are recommended)
1 large Onion (Finely chopped)
2 pcs Green Chilli (Slit lengthwise or finely chopped)
A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a nutty flavor and pairs perfectly with spicy curries, chutneys, or a simple dollop of white butter.
A staple in Indian households, the perfectly boiled egg is a versatile, protein-packed food. This foolproof method yields firm, tender whites and creamy, fully cooked yolks every time. Enjoy them seasoned with salt and pepper, as a side with dal and rice, or as the base for delicious dishes like Egg Curry and Biryani.
Protein-packed Pithla with fiber-rich Bajra Bhakri & a perfect boiled egg. An energy-giving homestyle meal!
This maharashtrian dish is perfect for dinner. With 559.49 calories and 25.5g of protein per serving, it's a high-fiber, gut-friendly, muscle-gain option for your meal plan.
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (Optional, for extra heat and color)
1 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
In a mixing bowl, combine the besan with 3 cups of water. Whisk vigorously for 1-2 minutes until you have a completely smooth, lump-free slurry. Set this aside.
2
Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
3
Add the finely chopped onion, green chillies, and ginger-garlic paste to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
4
Stir in the turmeric powder and optional red chilli powder. Cook for 30 seconds, stirring to prevent the spices from burning.
5
Reduce the heat to low. Give the besan slurry one final whisk and slowly pour it into the pan in a steady stream, while stirring continuously with your other hand. This step is crucial to prevent lumps from forming.
6
Add salt and mix well. Increase the heat to medium-low and continue to cook for 6-8 minutes, stirring frequently to prevent it from sticking to the bottom. The mixture will thicken, and the raw smell of besan will disappear. It's ready when it becomes glossy and starts to pull away from the sides of the pan.
7
Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve immediately while hot with bhakri, chapati, or steamed rice.
235cal
7gprotein
42gcarbs
5gfat
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
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
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
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
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.
