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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A quick and spicy Indian-style scrambled egg dish. Fluffy eggs cooked with sautéed onions, tomatoes, and aromatic spices, ready in under 15 minutes. Perfect with pav, roti, or toast for a hearty breakfast or a quick lunch.
Tangy Ker Sangri with homestyle phulka and protein-packed spicy egg scramble - a soul-satisfying dinner!
This rajasthani dish is perfect for dinner. With 735.0699999999999 calories and 29.049999999999997g of protein per serving, it's a muscle-gain option 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
2 whole Green Chili (finely chopped, adjust to taste)
1.5 tsp Ginger Garlic Paste
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (or to taste)
1 tsp Salt (or to taste)
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Ingredients
Finely chop the onions, tomatoes, green chilies, and coriander leaves.
In a medium bowl, crack the 8 eggs. Add 1/2 tsp of the salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
2
Sauté Aromatics
Heat 2 tbsp of oil in a non-stick pan or kadai over medium heat. Once hot, add 1 tsp of cumin seeds and let them sizzle for about 30 seconds.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Stir in the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw smell disappears.
3
Cook the Masala Base
Add the chopped tomatoes to the pan along with the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
Add 1/2 tsp turmeric powder and 3/4 tsp red chili powder. Sauté for 30 seconds until the spices are fragrant and the oil begins to separate from the masala.
Reduce the heat to low. Pour the whisked egg mixture into the pan over the masala.
Let the eggs sit for 20-30 seconds without stirring to allow the bottom to set slightly.
Gently scrape the cooked egg from the bottom and sides of the pan, folding it over to create soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still slightly moist.
5
Garnish and Serve
Turn off the heat. The residual heat will finish cooking the eggs.
Sprinkle 1/2 tsp of garam masala and 3 tbsp of chopped coriander leaves over the bhurji. Give it a final gentle mix.
Serve immediately with hot pav (bread rolls), roti, or toast.
