A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Prep15 min
Cook20 min
Servings4
Serving size: 2 pieces
293cal
6gprotein
60gcarbs
3g
Ingredients
2 cup Rice Flour (finely ground is best)
2.5 cup Water
0.75 tsp Salt
1 tsp Oil (optional, for a softer dough)
Instructions
1
Prepare the 'Ukad' (Dough Starter)
In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
Add the salt and optional oil and give it a quick stir.
2
Form the Initial Dough
Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
Hard-boiled eggs pan-fried in a savory and aromatic onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, pairing wonderfully with rotis or rice.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Rice Bhakri, Egg Masala Fry and Mango Pickle
Protein-packed egg masala fry with homestyle rice bhakri – a soul-satisfying, aromatic meal!
This konkani dish is perfect for lunch. With 661.63 calories and 20.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3
Knead the Dough
Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4
Shape the Bhakris
Divide the smooth dough into 8 equal-sized portions.
Take one portion and roll it between your palms to form a smooth, crack-free ball.
Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5
Pat or Roll the Bhakri
Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6
Cook and Puff the Bhakri
Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
Cook the first side for about 45-60 seconds, until the top looks slightly dry.
Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
Once puffed and cooked through, remove it from the tawa.
7
Serve
Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
Repeat the patting and cooking process for the remaining dough balls.
Serve hot with curry, chutney, or vegetables.
290cal
15gprotein
12gcarbs
21gfat
Ingredients
8 large Eggs
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch.
Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
Peel the cooled eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the masala flavors.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, which should take about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3
Cook the Aromatics and Spices
Add the ginger-garlic paste and slit green chillies to the pan. Sauté for about a minute until the raw aroma disappears.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down, become mushy, and are well-integrated with the onions.
Reduce the heat to low and add the turmeric powder, red chilli powder, coriander powder, and salt. Stir well and cook the spices for 2 minutes, until they are fragrant and you see oil beginning to separate from the masala at the edges.
4
Fry the Eggs in Masala
Pour in 1/4 cup of water, mix well, and bring the masala to a gentle simmer. This will create a thick consistency perfect for coating the eggs.
Carefully place the halved eggs into the masala, with the yolk-side facing down. Let them cook gently for 2-3 minutes to absorb the flavors.
Gently flip the eggs and cook for another 2 minutes. Spoon some of the masala over them to ensure they are well-coated on all sides.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Let the dish rest for a minute to allow the flavors to meld together.
Serve the Egg Masala Fry hot with roti, paratha, or steamed rice.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
