A hearty Bengali street food classic! This flavorful curry combines tender minced mutton and soft yellow peas, simmered in a fragrant blend of spices. Perfect as a snack or a light meal.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Perfectly spiced Keema Ghugni with soft rotis – a protein-packed, aromatic comfort food that hits the spot!
This bihari dish is perfect for dinner. With 808.91 calories and 39.04g of protein per serving, it's a muscle-gain option for your meal plan.
28gfat
3 whole Cloves
2 pods Green Cardamom (lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (divided, or to taste)
0.5 tsp Sugar
4 cup Water (divided)
3 tbsp Coriander Leaves (finely chopped, for garnish)
1 whole Lime (cut into wedges, for serving)
Instructions
1
Cook the Yellow Peas
Wash the dried yellow peas and soak them in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the peas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
Pressure cook on medium heat for 4-5 whistles, or until the peas are soft but still hold their shape. Do not overcook them into a mush. Set aside, retaining the cooking liquid.
2
Prepare the Masala Base
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke slightly.
Reduce the heat to medium. Add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30 seconds until they release their aroma.
Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger and garlic paste. Cook for 2 minutes, stirring continuously, until the raw smell disappears.
3
Cook the Keema
Add the mutton keema to the pan. Use a spatula to break up any lumps and cook for 8-10 minutes, stirring frequently, until the keema is well-browned and has released its moisture.
Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for 1 minute until the spices are fragrant.
Stir in the tomato puree, the remaining 1 tsp of salt, and the sugar. Cook for 6-8 minutes, until the tomatoes are cooked down and oil begins to separate at the edges of the masala.
4
Combine and Simmer
Pour the cooked yellow peas along with all their cooking liquid into the keema masala.
Add the slit green chilies and mix everything gently.
If the gravy seems too thick, add up to 1 cup of hot water to reach your desired consistency. Bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the keema and peas to absorb the flavors of the spices.
5
Garnish and Serve
Turn off the heat. Stir in the garam masala powder and half of the chopped coriander leaves.
Let the Keema Ghugni rest, covered, for 5 minutes before serving.
Serve hot, garnished with the remaining fresh coriander leaves. Offer lime wedges on the side for squeezing over, and optionally, some finely chopped raw onions for extra crunch.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
