Maharashtra x Middle East

Pithla shakshuka

Name: Pithla shakshuka
Total time: 40 min
Yield: 3 servings
Cuisine: Fusion
Ingredients: 1 1/4 cups jowar flour (sorghum flour); Water, about 2 cups, divided, hot for the bhakri; 2/3 cup besan (chickpea flour, gram flour); 1/4 tsp turmeric (ground turmeric); Salt, to taste; 2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1 sprig curry leaves; 4 cloves crushed garlic; 2 chopped green chilli; 1 large chopped onion; 2 chopped tomato; 1/2 tsp red chilli powder (indian red chili powder); 6 egg; a handful coriander leaves (cilantro)

Pithla in a skillet with eggs nestled in. The farmer's lunch meets the brunch crowd.

40 minTime

25 gProtein each

mediumSpice

Pithla bhakri, the field lunch3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

532kcal

25 gprotein

10 gfibre

40minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Jowar flour (sorghum flour)1¼ cups

Waterabout 2 cups, divided, hot for the bhakri

Besan (chickpea flour, gram flour)⅔ cup

Turmeric (ground turmeric)¼ tsp

Saltto taste

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Curry leaves1 sprig

Garlic4 cloves, crushed

Green chilli2, chopped

Onion1 large, chopped

Tomato2, chopped

Red chilli powder (indian red chili powder)½ tsp

Egg6

Coriander leaves (cilantro)a handful

Method

7 steps

1Mix the jowar flour with a pinch of salt and about 120 ml hot water. Knead well with the heel of your hand.
2Pat into 4 rounds on a floured board. Cook on a hot tawa, brushing the top with water, 1 minute. Flip, cook 1 minute, then puff over an open flame. Keep warm in a cloth.
3Whisk the besan with 350 ml water, turmeric and salt until smooth.
4Heat the oil in a wide pan. Crackle mustard, cumin and curry leaves, then garlic and chilli. Add onion for 4 minutes, then tomato and chilli powder until soft.
5Pour in the besan mix and stir constantly on medium heat for 5 to 6 minutes.
6Make 6 wells and crack an egg into each. Cover and cook on low for 6 to 8 minutes until the whites are fully set.
7Scatter coriander and serve straight from the pan with the bhakri.

Serve it like this

Bring the pan to the table on a trivet, bhakri stacked in a cloth beside it, with a small bowl of thecha if you have it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pithla shakshuka

Make it your way

Ingredients

Method

Make it a meal