Sungta Rava Fry with Tandalachi Bhakri

Ingredients

• 2 cup Rice Flour (Use a fine, fresh variety)
• 1.5 cup Water
• 0.75 tsp Salt
• 1 tbsp Ghee (Optional, for serving)

Instructions

1. 1

   Boil the Water

   • In a saucepan, bring 1.5 cups of water to a vigorous, rolling boil. This is a critical step for a soft dough.
   • Once boiling, add the salt and stir to dissolve completely. Keep the water at a boil.
2. 2

   Prepare the Dough (Ukad)

   • Place 2 cups of rice flour in a large, heatproof bowl or 'parat'.
   • Carefully and quickly pour the boiling salted water all over the flour.
   • Using a wooden spoon or spatula, mix vigorously until the flour absorbs the water and forms a crumbly, shaggy mass. Ensure there are no large dry patches.
   • Cover the bowl with a lid and let it rest for 5-7 minutes. This process, called 'ukad', steams the flour, making it pliable.
3. 3

   Knead the Dough

   • Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface or keep it in the 'parat'.
   • Begin kneading using the heel of your palm. Press, push, and fold the dough for a solid 5-8 minutes.
   • The dough will transform from crumbly to a completely smooth, soft, and crack-free ball. If it feels too dry, dip your fingers in a little warm water and continue kneading.
   • A well-kneaded dough is the secret to a perfect bhakri.
4. 4

   Shape the Bhakris

   • Divide the smooth dough into 8 equal portions and roll them into seamless balls.
   • Sprinkle a generous amount of dry rice flour on your work surface.
   • Take one dough ball, flatten it gently into a thick disc, and coat it lightly in the dry flour.
   • Using your palm and fingertips, start patting the dough in a circular motion. Rotate the disc as you pat to ensure it expands evenly into a round, thin circle of about 6-7 inches in diameter.
5. 5

   Cook the Bhakri

   • Heat a cast-iron tawa or a flat griddle over medium-high heat. It should be hot but not smoking.
   • Carefully lift the patted bhakri and place it on the hot tawa, floured side up.
   • Immediately, sprinkle a little water over the top surface and spread it evenly with your fingers. This helps create steam and keeps the bhakri soft.
   • Cook for about 1 minute, or until the water evaporates and the top looks dry.
   • Flip the bhakri. Cook the second side for 1-2 minutes until light brown spots appear.
   • Flip it one last time. Using a folded kitchen towel or a spatula, gently press the edges of the bhakri. This encourages it to puff up like a balloon.
   • Alternatively, use tongs to hold the bhakri directly over a medium flame for a few seconds until it puffs up completely.
6. 6

   Serve Hot

   • Remove the cooked bhakri from the heat and place it in a cloth-lined container to keep it soft.
   • Optionally, smear a little ghee on top while it's hot.
   • Repeat the patting and cooking process for the remaining dough balls.
   • Serve immediately with Pithla, Zunka, Baingan Bharta, or any spicy curry.