non-vegetariandairy-free
maharashtrian
Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
65 min
894 cal
49gProtein
66gCarbs
51gFat
3Recipes
Loading...
Fiber-rich Val Papdichi Bhaji with rustic bhakri - a perfectly spiced, energy-giving meal!
A classic Maharashtrian stir-fry featuring tender field beans cooked with coconut, jaggery, and aromatic goda masala. This delightful bhaji offers a perfect balance of sweet, tangy, and spicy flavors, making it a comforting everyday meal.
Serving size: 1 cup
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Serving size: 2 pieces
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
Perfectly spiced Nagpuri mutton curry with soft chapatis – melt-in-mouth comfort food at its best!
Aromatic prawns rice with tangy solkadhi – an energy-giving, soul-satisfying combo you'll adore!
Perfectly spiced crab curry with wholesome bhakri – a protein-packed comfort food experience!
Aromatic, melt-in-mouth mutton rassa with fluffy rice – protein-packed comfort food you'll crave!
Perfectly spiced Saoji chicken with jowar bhakri – an energy-giving, soul-satisfying meal for any night!
Fiber-rich Val Papdichi Bhaji with rustic bhakri - a perfectly spiced, energy-giving meal!
This maharashtrian dish is perfect for dinner. With 512.54 calories and 15.870000000000001g of protein per serving, it's a high-fiber option for your meal plan.
Prepare the Beans: Wash the val papdi thoroughly. Snap off the ends and pull away the tough strings from both sides. Chop the beans into 1-inch pieces. Set aside.
Make the Tempering (Tadka): Heat oil in a kadai or pan over medium heat. Add mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook Masala Base: Add the chopped tomato and cook for 5-6 minutes, stirring occasionally, until it turns soft and mushy. Now, add the spice powders: turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute, stirring continuously.
Cook the Bhaji: Add the prepared val papdi pieces and salt to the pan. Stir well to coat the beans evenly with the masala. Pour in 1/2 cup of water, bring to a simmer, then cover the pan. Reduce the heat to low and cook for 12-15 minutes, or until the beans are tender but still have a slight bite. Stir once or twice in between to prevent sticking.
Add Finishing Flavors: Once the beans are cooked, add the tamarind pulp, grated jaggery, and fresh grated coconut. Mix gently and cook uncovered for 2-3 minutes, allowing the jaggery to melt and the flavors to meld together.
Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve the Val Papdichi Bhaji hot with chapati, bhakri, or as a side with dal and rice.
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal portions.
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.