A unique fusion where the classic Rajasthani delight of tangy ker and chewy sangri meets soft scrambled eggs. This protein-rich dish offers a delightful mix of textures and bold, rustic flavors.
Prep15 min
Cook30 min
Soak360 min
Servings4
Serving size: 1 serving
313cal
14gprotein
27gcarbs
Ingredients
0.25 cup Dried Ker (A Rajasthani desert berry)
0.5 cup Dried Sangri (A Rajasthani desert bean)
4 large Eggs
3 tbsp Vegetable Oil (Mustard oil can be used for a more authentic flavor)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Tangy Ker Sangri with protein-packed scrambled egg & fluffy paratha – a truly unique, soul-satisfying meal!
This rajasthani dish is perfect for dinner. With 642.47 calories and 22.259999999999998g of protein per serving, it's a high-fiber option for your meal plan.
17gfat
1 tsp
Ginger-Garlic Paste
0.5 tsp Turmeric Powder (Divided; 1/4 tsp for boiling and 1/4 tsp for masala)
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
0.25 cup Curd (Whisked well until smooth)
1 tsp Salt (Divided; 1/2 tsp for boiling and 1/2 tsp for masala, adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 cup Water (For pressure cooking the ker sangri)
Instructions
1
Soak and Prepare Ker Sangri
Rinse the dried ker and sangri under running water to remove any dust.
Place them in separate bowls and cover with ample water. Let them soak for at least 6-8 hours or overnight.
After soaking, drain the water completely and wash them again 2-3 times to remove any residual bitterness.
2
Pressure Cook the Ker Sangri
Transfer the soaked and washed ker and sangri to a pressure cooker.
Add 2 cups of fresh water, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
Secure the lid and pressure cook on medium heat for 3-4 whistles, which should take about 10-12 minutes.
Turn off the heat and 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 Masala Base
Heat oil in a wide pan (kadai) over medium heat. Once hot, add the mustard seeds and cumin seeds.
Allow them to crackle for about 30 seconds, then add the asafoetida.
Immediately add the finely chopped onion and slit green chillies. Sauté for 4-5 minutes until the onions turn soft and light golden brown.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
4
Cook with Spices and Yogurt
Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, red chilli powder, and coriander powder. Sauté for 30 seconds until fragrant.
Pour in the whisked curd. Stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until the oil begins to separate from the masala.
Add the cooked ker sangri and the remaining 1/2 tsp salt. Mix gently to coat everything with the masala.
Cover the pan and let it cook on low heat for 5-7 minutes, allowing the flavors to meld.
Uncover and stir in the amchur powder and garam masala. Mix well.
5
Incorporate the Scrambled Eggs
In a separate small bowl, whisk the 4 eggs with a pinch of salt until lightly frothy.
Create a well in the center of the pan by pushing the ker sangri mixture to the sides.
Pour the whisked eggs into the empty space. Let them set for about 30-45 seconds.
Gently scramble the eggs until they are cooked but still soft and moist.
Once the eggs are scrambled, gently fold them into the ker sangri mixture, combining everything.
Cook for one final minute.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with bajra roti, phulka, or paratha.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
