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
837 cal
30gProtein
79gCarbs
44gFat
2Recipes
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Perfectly spiced Fried Masala Bater – a protein-packed, flavorful snack that's truly unique!
Tender quail marinated in a vibrant blend of North Indian spices and shallow-fried to a perfect golden-brown crisp. This delicacy is a fantastic appetizer or a special main, bursting with aromatic flavors and a tangy finish from fresh lemon and chaat masala.
Serving size: 1 quail
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Perfectly spiced Fried Masala Bater – a protein-packed, flavorful snack that's truly unique!
This marwari dish is perfect for snack. With 355.56 calories and 28.1g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the Quail: Pat the quail completely dry with paper towels. Using a sharp knife, make 2-3 deep gashes on each side of the breast and on the legs. This helps the marinade penetrate deeply. Set aside.
Create the Marinade: In a large non-metallic bowl, combine the thick curd, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Whisk for 1-2 minutes until you have a smooth, uniform paste.
Marinate the Quail: Add the prepared quail to the marinade. Use your hands to rub the mixture thoroughly all over each quail, ensuring it gets into the gashes. Cover the bowl and refrigerate for at least 1 hour, or ideally for 4-6 hours for maximum flavor.
Prepare for Frying: Remove the marinated quail from the refrigerator about 20 minutes before frying to let it come closer to room temperature. Shake off any thick, excess marinade from each piece. Sprinkle the rice flour evenly over all sides of the quail, patting gently to create a thin, even coating.
Shallow Fry the Quail (First Side): Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be about 1/2 inch deep. To test if the oil is ready, drop a tiny bit of the marinade into it; it should sizzle immediately. Carefully place two quail in the pan, skin-side down, ensuring not to overcrowd it. Fry for 6-8 minutes on the first side until deep golden-brown and crisp.
Finish Frying: Using tongs, carefully flip the quail and fry for another 6-8 minutes on the other side, until cooked through and crispy all over. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh. Remove the fried quail and place them on a wire rack to drain excess oil. Repeat with the remaining quail.
Garnish and Serve: Arrange the hot fried quail on a serving platter. Sprinkle generously with chaat masala and garnish with fresh chopped coriander leaves. Serve immediately with lemon wedges and onion rings on the side.