A soft, unleavened flatbread from Maharashtra made with rice flour. This rustic, gluten-free bhakri is traditionally patted by hand and cooked on a tawa, pairing perfectly with spicy curries.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
312cal
6gprotein
60gcarbs
5g
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
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
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.
A classic Goan fish curry where mackerel is simmered in a fragrant, tangy gravy made from roasted spices like fenugreek and urad dal, coconut, and tamarind. This authentic dish is a burst of coastal flavors, best enjoyed with steamed rice.
Homestyle rice bhakri with aromatic mackerel curry – a protein-packed, soul-satisfying breakfast.
This konkani dish is perfect for breakfast. With 767.27 calories and 32g of protein per serving, it's a nutritious choice for your meal plan.
fat
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
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
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
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
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.
455cal
26gprotein
17gcarbs
32gfat
Ingredients
500 g bangda (Cleaned and cut into 2-3 pieces each)
1.25 tsp salt (Divided use: 1/4 tsp for marinade, 1 tsp for gravy)
0.75 tsp turmeric powder (Divided use: 1/4 tsp for marinade, 1/2 tsp for masala)
1 tbsp urad dal
1 tsp methi seeds
1 tbsp coriander seeds
6 pcs dried red chilies (Use Bedgi or Kashmiri for best color and moderate heat)
1 cup fresh grated coconut
1 tbsp tamarind paste
2 tbsp coconut oil
1 pcs onion (Medium, finely chopped)
4 pcs kokum (Rinsed)
2 pcs green chilies (Slit lengthwise)
2 cup water (Divided use: 1/2 cup for grinding, 1.5 cups for gravy)
Instructions
1
Marinate the Fish
Clean the mackerel pieces thoroughly and pat them dry.
In a bowl, combine the fish pieces with 1/4 tsp of salt and 1/4 tsp of turmeric powder.
Gently mix to ensure all pieces are evenly coated. Set aside to marinate for 15-20 minutes.
2
Dry Roast the Spices
Heat a small, dry pan over low-medium heat.
Add the urad dal and dry roast for 1-2 minutes until it turns a light golden color.
Add the methi seeds and coriander seeds. Continue to roast for another minute until they become fragrant. Be careful not to burn the methi seeds.
Finally, add the dried red chilies and roast for 30 seconds. Remove the pan from the heat and allow the spices to cool completely.
3
Grind the Masala Paste
Transfer the cooled roasted spices to a grinder jar.
Add the fresh grated coconut, the remaining 1/2 tsp of turmeric powder, and the tamarind paste.
Pour in 1/2 cup of water and grind for 3-4 minutes, scraping down the sides as needed, until you have a very smooth, fine paste.
4
Prepare the Curry Base
Heat the coconut oil in a wide pan or kadai over medium heat.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and turns a light golden brown.
Add the ground masala paste to the pan. Sauté for 5-7 minutes, stirring occasionally, until the raw aroma disappears and you see oil separating from the masala.
5
Simmer the Curry and Cook the Fish
Pour in the remaining 1.5 cups of water and mix well to form the gravy. Add the remaining 1 tsp of salt and the rinsed kokum pieces.
Bring the curry to a rolling boil over medium-high heat.
Once boiling, gently slide the marinated mackerel pieces into the gravy. Avoid stirring vigorously to prevent the fish from breaking.
Reduce the heat to medium-low, cover the pan, and let it simmer for 8-10 minutes, or until the fish is cooked through.
Add the slit green chilies during the last minute of cooking for a fresh, sharp flavor.
6
Rest and Serve
Turn off the heat and let the curry rest, covered, for at least 15 minutes. This allows the flavors to meld and deepen.
Serve the Bangda Uddamethi hot with steamed Goan rice or fresh pao (bread).
