

Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
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Protein-packed Besan Chilla Sabzi with soft phulkas and cool, gut-friendly curd – quick to make & tasty!

Savory chickpea flour pancakes, cut into bite-sized pieces and simmered in a tangy tomato and onion gravy. A unique and protein-rich North Indian curry that's perfect with rotis.
Serving size: 1 serving

Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Serving size: 2 phulkas

Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.


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Protein-packed Besan Chilla Sabzi with soft phulkas and cool, gut-friendly curd – quick to make & tasty!
This rajasthani dish is perfect for dinner. With 747.79 calories and 27.240000000000002g of protein per serving, it's a muscle-gain option for your meal plan.
Make the chilla batter: In a mixing bowl, combine besan, 1 finely chopped small onion, 1 finely chopped small tomato, green chili, 2 tbsp of the chopped coriander leaves, 0.25 tsp of the turmeric powder, 0.5 tsp of the red chili powder, ajwain, and 0.75 tsp of the salt. Gradually add 1.5 cups of water, whisking continuously to form a smooth, lump-free batter. The consistency should be pourable, similar to pancake batter.
Cook the chillas: Heat a non-stick tawa or skillet over medium heat. Lightly grease with oil. Pour a ladleful of batter onto the center and spread it evenly into a thin circle, about 6-7 inches in diameter. Drizzle a little of the oil around the edges and on top. Cook for 2-3 minutes, or until the top appears set and the bottom is golden brown. Flip the chilla and cook for another 1-2 minutes. Repeat with the remaining batter to make 6-8 chillas, using about 2 tbsp of oil in total.
Prepare the chillas for the sabzi: Once the chillas have cooled down slightly, stack them up and cut them into 1-inch diamond or square shapes. Set aside.
Start the gravy: Heat the remaining 2 tbsp of oil in a kadai or pan over medium heat. Add the jeera and hing. Let the seeds splutter for about 30 seconds. Add the 2 finely chopped medium onions and sauté for 6-7 minutes until they turn golden brown. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook the masala: Add the puree of 3 medium tomatoes and cook for 5-6 minutes, stirring occasionally, until the oil begins to separate from the masala. Add the remaining 0.5 tsp turmeric powder, remaining 1 tsp red chili powder, and the coriander powder. Mix well and cook for 1 minute.
Simmer the gravy: Pour in the remaining 2 cups of water and add the remaining 1 tsp of salt. Stir well and bring the gravy to a boil. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld.
Combine and finish the sabzi: Gently add the cut chilla pieces to the simmering gravy. Sprinkle the garam masala and crushed kasuri methi on top. Stir gently to combine. Cook for just 2-3 minutes; do not overcook. Garnish with the remaining 2 tbsp of fresh chopped coriander leaves and serve hot.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve
Serving size: 1 cup
Boil the Milk
Cool to Lukewarm Temperature
Inoculate with Starter
Ferment and Set the Curd
Chill and Serve