Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Prep35 min
Cook15 min
Servings4
Serving size: 2 pieces
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
A rustic and flavorful egg curry from the heart of Bihar, featuring hard-boiled eggs simmered in a robust onion-tomato gravy spiced with mustard oil. This hearty dish is a perfect comfort food, best enjoyed with steamed rice or rotis.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs with gravy(Each serving contains 2 eggs and about 1 cup of curry.)
A classic Indian savory snack, these crispy, golden noodles are made from mashed potatoes and chickpea flour. Perfectly spiced and deep-fried to perfection, it's an addictive tea-time favorite.
Protein-packed Bihari Anda Curry with soft rotis and crispy aloo bhujia - a perfectly spiced comfort food!
This bihari dish is perfect for lunch. With 753.63 calories and 29.95g of protein per serving, it's a nutritious choice for your meal plan.
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
383cal
17gprotein
26gcarbs
25gfat
Ingredients
8 piece Large Eggs
2 medium Potatoes (peeled and quartered)
4 tablespoon Mustard Oil (divided)
2 large Onions (finely chopped)
1.5 tablespoon Ginger Garlic Paste
3 medium Tomatoes (pureed)
2 piece Green Chilies (slit lengthwise)
1 piece Bay Leaf
1 teaspoon Cumin Seeds
2 piece Dry Red Chili
0.5 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder (adjust to taste)
1.5 teaspoon Coriander Powder
1 teaspoon Cumin Powder
0.75 teaspoon Garam Masala
1.5 teaspoon Salt (adjust to taste)
2 cup Hot Water
3 tablespoon Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil Eggs and Potatoes
Place the eggs and quartered potatoes in a large pot. Add enough water to cover them completely.
Bring the water to a rolling boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until the eggs are hard-boiled and the potatoes are tender when pierced with a fork.
Drain the hot water and transfer the eggs and potatoes to a bowl of cold water. Once cool enough to handle, peel the eggs. Prick each egg several times with a fork or toothpick; this helps them absorb the gravy.
2
Shallow Fry Eggs and Potatoes
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until the oil is very hot and you see faint smoke rising; this mellows its pungent flavor.
Carefully add the boiled eggs and potatoes to the hot oil. Sprinkle a pinch of turmeric powder and red chili powder over them.
Shallow fry for 3-4 minutes, turning them gently, until they develop a light golden-brown, slightly blistered skin. This creates a wonderful texture. Remove them with a slotted spoon and set aside.
3
Prepare the Curry Base
In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium heat.
500 g Potatoes (About 3 medium starchy potatoes like Russet)
1.5 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (Adds extra crispiness)
2 tbsp Vegetable Oil (For the dough)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Hing (Asafoetida)
1 tsp Amchur Powder (Dried mango powder)
1 tsp Chaat Masala
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Potatoes
Boil the potatoes in water until they are fork-tender, about 15-20 minutes.
Once cooked, drain the water and peel the potatoes while they are still warm.
Grate the warm potatoes using a fine grater or pass them through a potato ricer. This is crucial to ensure there are absolutely no lumps.
Spread the grated potato on a plate and allow it to cool completely to room temperature.
2
Make the Bhujia Dough
In a large mixing bowl, combine the cooled mashed potatoes, besan, rice flour, turmeric powder, red chili powder, hing, amchur powder, chaat masala, garam masala, and salt.
Add 2 tablespoons of oil to the mixture.
Knead everything together to form a soft, smooth, and pliable dough. Do not add any water; the moisture from the potatoes should be sufficient. The dough should not be sticky or stiff.
3
Set Up for Frying
Heat the oil for deep frying in a kadai or a deep, heavy-bottomed pan over medium heat. The oil should be around 175°C (350°F).
Once the oil is hot, add the bay leaf, cumin seeds, and dry red chilies. Allow them to sizzle and become fragrant, which should take about 30 seconds.
Add the finely chopped onions. Sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is crucial for the rich flavor of the gravy.
4
Cook the Masala
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes, stirring continuously, until the raw aroma disappears.
Reduce the heat to low. Add the powdered spices: turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices without burning them.
Add the tomato puree and salt. Mix everything well. Cook the masala for 6-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the mixture. This indicates the masala is perfectly cooked.
5
Simmer the Curry
Pour in 2 cups of hot water and stir well, scraping the bottom of the pan to release any flavorful bits. Bring the gravy to a gentle boil.
Carefully slide the fried eggs and potatoes into the bubbling gravy.
Cover the pan, reduce the heat to low, and let the curry simmer for 8-10 minutes. This allows the eggs and potatoes to absorb the flavors of the gravy.
Stir in the garam masala powder.
6
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the curry rest for at least 5-10 minutes before serving, as this helps the flavors to settle and deepen.
Serve hot with steamed rice, jeera rice, or fresh rotis.
Grease the inside of a sev maker (sev press) and the disc with the smallest holes with a little oil to prevent sticking.
Divide the dough into two or three portions and shape one portion into a log. Place it inside the sev maker and secure the lid.
4
Fry the Aloo Bhujia
To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
Hold the sev maker over the hot oil and press the handle, moving in a circular motion to create a large, nest-like shape of bhujia. Do not overcrowd the pan.
Fry for about 1-2 minutes on one side, until the sizzling sound reduces and the bottom is firm.
Carefully flip the bhujia nest and fry the other side for another 1-2 minutes until it is light golden and crisp.
Using a slotted spoon, remove the bhujia from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining dough, frying in batches.
5
Cool and Store
Allow the fried bhujia to cool completely to room temperature. It will become even crispier as it cools.
Once fully cooled, gently break the bhujia nests into smaller, bite-sized pieces.
Store the Aloo Bhujia in a clean, dry, airtight container. It will stay fresh and crispy for up to 3 weeks.
