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 traditional Bihari comfort food featuring soft chickpea flour dumplings (bari) simmered in a tangy, spiced yogurt gravy (kadhi). This rustic and flavorful dish is a household favorite, best enjoyed with steamed rice.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Soft rotis with creamy, gut-friendly Kadhi Bari and a spiced fried egg. A true homestyle comfort meal!
This bihari dish is perfect for lunch. With 651.7 calories and 21.650000000000002g 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.
306cal
7gprotein
20gcarbs
23gfat
Ingredients
1.25 cup Besan (1 cup for bari, 1/4 cup (4 tbsp) for kadhi)
2 cup Sour Curd (Well whisked. Use full-fat for best results.)
4.5 cup Water (Approx. 1/2 cup for bari batter, 4 cups for kadhi)
2 cup Mustard Oil (For deep frying the bari)
2 tbsp Ghee (For tempering)
0.75 tsp Turmeric Powder (1/4 tsp for bari, 1/2 tsp for kadhi)
1 tsp Red Chili Powder (1/2 tsp for bari, 1/2 tsp for kadhi, adjust to taste)
1 tsp Ginger Garlic Paste (Optional, for the kadhi)
0.5 tsp Asafoetida (1/4 tsp for bari, 1/4 tsp for tempering)
2 tsp Salt (1/2 tsp for bari, 1.5 tsp for kadhi, or to taste)
1 tsp Mustard Seeds (For tempering)
1 tsp Cumin Seeds (For tempering)
2 pcs Dried Red Chilies (Broken in half, for tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Bari Batter
In a mixing bowl, combine 1 cup of besan, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter.
Whisk the batter vigorously in one direction for 5-7 minutes. This incorporates air, which is crucial for making the bari light and spongy.
To test if the batter is ready, drop a small amount into a bowl of water. If it floats to the top, the batter is perfectly aerated.
2
Fry the Bari (Dumplings)
Heat mustard oil in a kadai or deep pan over medium-high heat. To check the temperature, drop a tiny bit of batter; it should sizzle and rise immediately without changing color too quickly.
Using your fingers or a spoon, carefully drop small, bite-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
Remove the fried bari with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
In a large bowl, whisk the 2 cups of sour curd until it is completely smooth and creamy.
Add the remaining 1/4 cup of besan, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp ginger-garlic paste, and 1.5 tsp salt to the whisked curd.
Mix everything into a smooth, lump-free paste first. This prevents lumps from forming later.
Gradually pour in 4 cups of water while continuously whisking to ensure the mixture is well combined.
4
Cook the Kadhi
Pour the yogurt-besan mixture into a heavy-bottomed pot or kadai.
Place it on medium heat and bring it to a boil, stirring continuously and scraping the bottom and sides of the pot. This is essential to prevent the yogurt from curdling.
Once the kadhi comes to a rolling boil (about 8-10 minutes), reduce the heat to low.
Let it simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken slightly, and the raw flavor of the besan will cook off.
5
Combine Kadhi and Bari
Gently slide the fried bari into the simmering kadhi.
Let them cook in the kadhi for just 2-3 minutes. This is enough time for them to soften and absorb the gravy without breaking apart.
Turn off the heat and cover the pot.
6
Prepare the Tempering (Tadka)
In a small tadka pan, heat 2 tbsp of ghee over medium heat.
Once the ghee is hot, add 1 tsp of mustard seeds and let them splutter.
Add 1 tsp of cumin seeds, 2 broken dried red chilies, and the remaining 1/4 tsp of asafoetida. Sauté for about 30 seconds until the chilies darken slightly and the spices are fragrant.
Be careful not to burn the spices.
7
Garnish and Serve
Immediately pour the hot tempering over the kadhi bari. You will hear a satisfying sizzle.
Garnish with 2 tbsp of freshly chopped coriander leaves.
Let the Kadhi Bari rest for at least 15-20 minutes before serving. This allows the bari to fully absorb the flavors of the kadhi.
Serve hot with steamed rice for an authentic Bihari meal.
