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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Fiber-rich jowar roti with perfectly spiced gawar phali sabzi - a gut-friendly, homestyle delight!
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
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.
A simple yet flavorful North Indian stir-fry made with cluster beans (gawar) and aromatic spices. This wholesome and quick dry curry pairs perfectly with roti or dal rice for a comforting everyday meal.
Serving size: 1 serving
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
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Fiber-rich jowar roti with perfectly spiced gawar phali sabzi - a gut-friendly, homestyle delight!
This marwari dish is perfect for breakfast. With 368.96 calories and 10.82g of protein per serving, it's a high-fiber, gut-friendly, low-calorie option for your meal plan.
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.
Prep the Beans: Wash the cluster beans thoroughly. Snap off the top and tail of each bean and pull away any tough strings along the sides. Chop them into 1-inch pieces. Finely chop the onion and set aside.
Temper the Spices: Heat oil in a kadai or a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and carom seeds. Allow them to crackle for about 30 seconds. Add the asafoetida and stir for a few seconds.
Sauté Aromatics: Add the finely chopped onion to the pan and sauté for 4-5 minutes until it turns soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add Spice Powders: Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to cook the spices without burning them.
Cook the Cluster Beans: Immediately add the chopped cluster beans and salt. Mix well to ensure the beans are evenly coated with the spice mixture. Sauté for 2 minutes.
Steam the Sabzi: Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan with a lid, reduce the heat to low, and let it cook for 12-15 minutes. Stir occasionally to prevent sticking. The beans should be tender but still have a slight bite. If they seem dry, you can add another splash of water.
Finish and Garnish: Once the beans are cooked, remove the lid. Add the dry mango powder and garam masala. Mix gently and cook for another 1-2 minutes on low heat. Turn off the flame, garnish with fresh coriander leaves, and serve hot.