Tender chicken pieces slow-cooked and roasted in their own juices with a thick, aromatic masala of caramelized onions, tomatoes, and spices. A classic North Indian dish where the masala clings beautifully to every piece.
A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Aromatic Bhuna Kukda with Bejar ki Roti & gut-friendly Boondi Raita. A perfectly spiced, protein-packed meal!
This rajasthani dish is perfect for dinner. With 824.07 calories and 45.82000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed)
1.5 tsp Salt (Or to taste)
3 tbsp Coriander Leaves (Chopped, for garnish)
0.5 cup Hot Water (As needed)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1/2 tsp salt, 1/4 tsp turmeric powder, and 1/2 tsp Kashmiri red chilli powder.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Sauté Aromatics and Onions
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the thinly sliced onions. Sauté, stirring frequently, until they turn a deep golden brown. This is the crucial 'bhunai' step and will take about 12-15 minutes. Do not rush this process.
3
Build the Masala Base
Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
Lower the heat and add the powdered spices: remaining 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, coriander powder, and cumin powder. Stir for 30 seconds. If the spices stick, add a splash of hot water.
Add the finely chopped tomatoes and the remaining 1 tsp of salt. Cook, stirring occasionally, until the tomatoes break down completely and oil starts to separate from the masala. This will take about 7-8 minutes.
4
Cook the Chicken
Add the marinated chicken along with the entire marinade to the pan.
Increase the heat to medium-high and sauté for 5-7 minutes, stirring continuously, to sear the chicken and coat it well with the masala.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook for 15-20 minutes. The chicken will release its own juices. Stir every 5 minutes to prevent it from sticking to the bottom.
If the masala becomes too dry at any point, add a few tablespoons of hot water.
5
Finish and Garnish
Uncover the pan and check if the chicken is tender and cooked through. The oil should be glistening on the surface of the thick masala.
Sprinkle the garam masala and crushed kasuri methi over the chicken. Stir gently to combine and cook for another 2 minutes.
Turn off the heat and let the dish rest for 5-10 minutes to allow the flavors to deepen.
Garnish with freshly chopped coriander leaves and serve hot with roti, naan, or rice.
339cal
9gprotein
45gcarbs
15gfat
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
0.5 cup Sorghum Flour (Also known as Jowar Atta)
0.5 cup Gram Flour (Also known as Besan)
1 medium Red Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
1 cup Warm Water (Use as needed for kneading)
Instructions
1
Prepare the Flour Mixture
In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2
Knead the Dough
Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3
Shape and Roll the Rotis
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4
Cook the Rotis
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5
Serve
Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
