

Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
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Rich Keema Ghotala with Mini Baati – hearty, protein-packed comfort food for a satisfying treat!

A beloved Mumbai street food classic, this dish is a hearty and spicy scramble of minced meat and eggs. It's a flavor-packed one-pan meal, perfect for scooping up with soft pav.
Serving size: 1 serving

A rustic, traditional bread from Rajasthan, these dense wheat flour balls are baked until golden and cracked. The magic happens when they're broken open and submerged in ghee, ready to be paired with a hearty dal.


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Rich Keema Ghotala with Mini Baati – hearty, protein-packed comfort food for a satisfying treat!
This rajasthani dish is perfect for snack. With 1355.21 calories and 51.739999999999995g of protein per serving, it's a nutritious choice for your meal plan.
Sauté Aromatics
Cook the Masala and Keema
Create the 'Ghotala'
Finish and Serve
Serving size: 1 serving
Prepare the dough: In a large bowl, mix together the atta, suji, besan, ajwain, baking soda, and salt. Pour in 4 tablespoons of melted ghee. Rub the ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs. Gradually add lukewarm water and knead into a firm, stiff dough. It should be tighter than roti dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Shape the baatis: Preheat your oven to 180°C (350°F). Knead the rested dough for another minute. Divide it into 8 equal portions. Take each portion and roll it between your palms to form a smooth, crack-free ball. Gently flatten each ball and make a small indentation in the center with your thumb. This helps the baati cook evenly from the inside.
Bake the baatis: Arrange the shaped baatis on a baking tray, leaving some space between them. Bake in the preheated oven for 15-20 minutes. The bottoms should be slightly browned. Flip the baatis over and bake for another 10-15 minutes. The baatis are done when they are golden brown and have cracks appearing on the surface.
Soak in ghee and serve: While the baatis are still hot, take one at a time, wrap it in a clean kitchen towel, and gently press to crack it open slightly. Dip the cracked baati into the bowl of melted ghee. Let it soak for 30-60 seconds to absorb the ghee. Remove from the ghee and serve immediately with dal and churma.