A quintessential Rajasthani delicacy made from dried desert beans and berries. This tangy and spicy curry is a burst of unique flavors, traditionally enjoyed with bajra roti.
Prep15 min
Cook30 min
Soak480 min
Servings4
Serving size: 1 cup
218cal
7gprotein
22gcarbs
Ingredients
0.5 cup Sangri (dried)
0.25 cup Ker (dried)
0.5 cup Curd (whisked until smooth)
3 tbsp Mustard Oil
1 tsp Cumin Seeds
0.25 tsp Asafoetida (use gluten-free variety if needed)
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 fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
About Ker Sangri Sabzi, Bejar ki Roti and Mirchi ke Tapore
Aromatic Ker Sangri with fiber-rich Bejar Roti & tangy Mirchi ke Tipore. A unique, soul-satisfying meal!
This marwari dish is perfect for lunch. With 656.02 calories and 16.95g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
1.5 tsp
Coriander Powder
1 tsp Amchur Powder (dried mango powder)
1 tbsp Raisins (optional, for a hint of sweetness)
1 tsp Salt (divided, adjust to taste)
4 cup Water (for soaking)
Instructions
1
Soak and Prepare Ker Sangri
Rinse the dried ker and sangri separately under running water 3-4 times to remove any dirt.
Place them in two separate large bowls and cover with plenty of water (about 2 cups each).
Let them soak overnight, or for at least 8 hours. They will soften and swell to about triple their size.
After soaking, drain the water completely and rinse them one more time.
2
Pressure Cook
Transfer the soaked and drained ker and sangri to a pressure cooker.
Add 2 cups of fresh water and 1/2 teaspoon of salt.
Secure the lid and pressure cook on medium heat for 3-4 whistles, which should take about 15 minutes.
The ker and sangri should be tender but still hold their shape with a slight bite. Do not overcook.
Allow the pressure to release naturally. Once safe, open the cooker, drain any excess water, and set the cooked ker sangri aside.
3
Prepare the Yogurt Masala
In a small bowl, add the whisked curd.
To the curd, add the turmeric powder, red chili powder, and coriander powder.
Whisk everything together until you have a smooth, lump-free paste. This step is crucial to prevent the curd from splitting in the hot pan.
4
Sauté and Finish the Sabzi
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
Reduce the heat to medium-low. Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for 30-40 seconds until the seeds crackle and become fragrant.
Turn the heat to the lowest setting. Slowly pour in the yogurt-spice mixture, stirring continuously.
Cook this masala for 5-7 minutes, stirring constantly, until it thickens and you see oil separating from the sides.
Add the cooked ker sangri, raisins (if using), and the remaining 1/2 teaspoon of salt. Gently mix to coat everything evenly with the masala.
Pour in 1/4 cup of water, stir, and cover the pan. Let it simmer on low heat for 5-6 minutes for the flavors to meld together.
Uncover, add the amchur powder, and give it a final mix. Cook for one more minute.
Turn off the heat. Serve hot with bajra roti or phulka.
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.
200 g Green Chilies (Use a less spicy variety like Bhavnagri)
2 tbsp Mustard Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds (Coarsely crushed)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Amchur Powder
0.75 tsp Salt (Adjust to taste)
2 tbsp Water
Instructions
1
Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
2
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
3
Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
4
Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
5
Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
6
Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
7
Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.
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.
