A tangy and spicy Rajasthani delicacy made from dried wild cucumbers. This simple yet flavorful stir-fry captures the essence of desert cuisine with its unique sour notes and minimal ingredients, perfect with bajra roti.
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 fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Kachri Sabzi, Bejar ki Roti and Masala Omelette
Tangy kachri sabzi, fiber-rich bejar ki roti, and a fluffy omelette – a protein-packed, gut-friendly delight!
This marwari dish is perfect for lunch. With 732.77 calories and 26.619999999999997g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
Red Chili Powder
(adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Salt (or to taste)
0.25 cup Water (for cooking)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Kachri (30 minutes soaking + 5 minutes active)
Rinse the dried kachri thoroughly under running water to remove any dust.
Place them in a bowl and cover with 2 cups of warm water. Let them soak for at least 30 minutes, or until they become soft and pliable.
Once softened, drain the water completely. Slice the kachri into thin rounds or halves and set aside.
2
Prepare the Tempering (2 minutes)
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's fragrant and just begins to smoke.
Reduce the heat to low. Add the mustard seeds and let them crackle for about 30 seconds.
Add the cumin seeds and hing (asafoetida). Sauté for another 20-30 seconds until the cumin seeds sizzle and become aromatic.
3
Sauté Aromatics and Kachri (3 minutes)
Add the finely chopped garlic and slit green chilies to the pan. Sauté for about a minute until the raw smell of garlic disappears.
Add the soaked and sliced kachri. Stir well to coat them evenly with the tempered oil and spices.
4
Add Spices and Cook (10 minutes)
Add the turmeric powder, red chili powder, coriander powder, and salt to the pan.
Stir continuously for 1-2 minutes to cook the spices without burning them.
Pour in 1/4 cup of water, mix well, and bring the mixture to a gentle simmer.
Cover the pan with a lid, reduce the heat to low, and let the sabzi cook for 8-10 minutes, or until the kachri is tender and the oil begins to separate at the edges.
If there's excess moisture, remove the lid and cook on medium heat for another minute until the sabzi is dry.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve the Kachri Sabzi hot with bajra roti, phulka, or as a side dish with dal and 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.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
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.
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
