
Loading...
Aromatic Lasan Marghi with hearty bajra rotlo – an energy-giving, soul-satisfying homestyle meal!

Aromatic Parsi chicken curry where garlic is the true star. Tender chicken pieces are simmered in a rich, tangy gravy loaded with both chopped and whole garlic cloves, creating a uniquely flavorful dish perfect with flatbreads or steamed rice.
Serving size: 1 serving

A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. This earthy, nutty-flavored rotlo is traditionally patted by hand and cooked on a tawa, perfect with ghee and jaggery.
Serving size: 2 pieces



Luxurious, protein-packed Lobster Masala with soft rotli - a perfectly spiced, aromatic treat!


Protein-packed Surti Keema Ghotala with soft pav - a perfectly spiced, homestyle treat!


Aromatic, perfectly spiced Gosht ni Akni with fresh kachumber – a protein-packed, soul-satisfying comfort food!


Perfectly spiced, melt-in-mouth Bhareli Marghi with aromatic Jeera Rice – a protein-packed, soul-satisfying dinner!


Aromatic Kheema Patra with soft rotli and gut-friendly dahi – a protein-packed, homestyle comfort food delight!
Aromatic Lasan Marghi with hearty bajra rotlo – an energy-giving, soul-satisfying homestyle meal!
This gujarati dish is perfect for lunch. With 705.78 calories and 40.730000000000004g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Chicken
Prepare the Gravy Base
Cook the Curry
Simmer and Finish
Rest and Serve
Prepare the dough: In a large bowl, combine the bajra atta and salt. Mix well. Gradually pour in the hot water while mixing with a spoon. The water should be hot, but not boiling. Once the mixture is cool enough to handle, knead it for 5-7 minutes until you have a smooth, soft, and pliable dough. This step is crucial for soft rotlos. Divide the dough into 8 equal-sized balls.
Shape the rotlo: Take one dough ball and knead it again for 30 seconds to make it smooth. Dust your palms with a little dry bajra atta. Place the dough ball between your palms and start patting it gently, rotating it as you go, to form a round disc about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball on parchment paper, cover with another sheet, and gently roll it out with a rolling pin.
Cook the rotlo: Heat a tawa (griddle) over medium-high heat. It should be hot before you place the rotlo on it. Carefully place the shaped rotlo onto the hot tawa. Cook for about 1 minute on the first side, or until you see small bubbles forming. Flip the rotlo and cook the other side for another minute. Using a pair of tongs, carefully lift the rotlo and place it directly on the gas flame. It should puff up within a few seconds. Flip once to cook evenly. Remove from the flame and repeat the process for the remaining dough balls.
Serve immediately: Generously spread about 1/2 tablespoon of ghee on top of each hot rotlo. Serve immediately with a vegetable curry, baingan bharta, jaggery, or garlic chutney.