Maharashtrian Spiced Prawns With Bajra Bhakri Recipe

About this recipe

A traditional coastal Maharashtrian dish combining spiced prawns with the earthy flavors of bajra bhakri, perfect for a hearty and nutritious dinner.

Ingredients

• - Red Chilli
• 500 g Prawns
• 1L Kokanraj Kokum Agaltr
• 250 ml Coconut Milk
• 500 ml Water
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Coriander
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 1 kg Bajra Flour
• 500 g Tomato - Hybrid

Instructions

1. Step 1: Heat oil in a pan over medium heat and sauté onions until golden brown. Add garlic, ginger, and cook until fragrant.
2. Step 2: Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1 minute.
3. Step 3: Add tomatoes and cook until softened. Add the soaked kokum and its water, stirring well.
4. Step 4: Pour in the coconut milk and bring to a gentle simmer. Add prawns, cover, and cook for 7-8 minutes until prawns are tender. Adjust salt to taste.
5. Step 5: While the prawns cook, prepare the bajra bhakri. Combine bajra flour and a pinch of salt in a bowl. Gradually add warm water and knead into a soft dough.
6. Step 6: Divide dough into two portions, roll each into a ball, and flatten into a disc. Cook on a heated tawa (griddle) over medium heat, flipping until both sides are cooked and slightly charred.
7. Step 7: Garnish the prawns with chopped coriander leaves and serve hot with the bajra bhakri.