non-vegetariannut-free
marwari
Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
30 min
823 cal
30gProtein
76gCarbs
44gFat
2Recipes
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Perfectly spiced Dry Chicken Fry with fiber-rich Jowar Roti. A protein-packed, energy-giving meal!
Crispy on the outside, tender and juicy on the inside, this South Indian chicken fry is packed with aromatic spices. A perfect appetizer or side dish that comes together quickly and is bursting with authentic flavor.
Serving size: 1 serving
A rustic, gluten-free Indian flatbread made from sorghum flour. These soft, earthy rotis are a healthy alternative to wheat chapatis and pair wonderfully with spicy curries and dals.
Serving size: 1 serving
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
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Perfectly spiced Dry Chicken Fry with fiber-rich Jowar Roti. A protein-packed, energy-giving meal!
This marwari dish is perfect for breakfast. With 563.6800000000001 calories and 37.09g of protein per serving, it's a high-fiber, gut-friendly, immunity-boosting option for your meal plan.
Prepare and Marinate the Chicken
Shallow Fry the First Side
Cook Through and Garnish
Drain and Serve
In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.
Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.
Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.
Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.