

Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
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Homestyle makki ki roti with perfectly spiced mooli bhurji - a fiber-rich, soul-satisfying meal!

A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
Serving size: 1 serving
Prepare the Dough

A delicious North Indian stir-fry made with grated radish, onions, tomatoes, and aromatic spices. This simple, home-style sabzi is a winter favorite and pairs perfectly with hot rotis or parathas.
Serving size: 1 serving


Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!


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Homestyle makki ki roti with perfectly spiced mooli bhurji - a fiber-rich, soul-satisfying meal!
This marwari dish is perfect for breakfast. With 565.15 calories and 11.46g of protein per serving, it's a high-fiber option for your meal plan.
Divide and Shape
Roll the Roti
Cook the Roti
Serve
Prepare the Radish: Wash, peel, and grate the daikon radish (mooli). Place the grated radish in a muslin cloth or between your palms and squeeze firmly to remove as much water as possible. This is a critical step to ensure a non-soggy bhurji. Set the squeezed radish aside.
Sauté Aromatics: Heat oil in a kadai or pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed immediately by the finely chopped onion. Sauté for 3-4 minutes until the onions turn soft and translucent.
Build the Masala Base: Add the grated ginger, minced garlic, and green chilies to the pan. Sauté for another minute until the raw aroma disappears. Now, add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and pulpy.
Add Spices: Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes, until you see oil beginning to separate from the mixture.
Cook the Bhurji: Add the squeezed, grated radish to the pan. Mix thoroughly to coat the radish evenly with the masala. Cover the pan and cook on low heat for 10-12 minutes, stirring every 3-4 minutes to prevent it from sticking to the bottom. The radish will become tender and absorb the flavors.
Garnish and Serve: Uncover the pan, sprinkle the garam masala and freshly chopped coriander leaves over the bhurji. Give it a final mix and cook for one more minute. Serve hot with rotis, parathas, or as a side dish with dal and rice.