A tangy and spicy potato curry from Rajasthan, made without any onion or garlic. This simple, flavorful dish has a delightfully thin gravy that is perfect for scooping up with hot puris or rotis. A true taste of Marwari comfort food.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving
183cal
4gprotein
27gcarbs
7g
Ingredients
500 g Potatoes (About 4 medium, boiled, peeled and crumbled)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Marwari Aloo Sabzi, Puri and Masala Omelette
Crispy puri with homestyle Marwari aloo sabzi & a protein-packed masala omelette – perfectly spiced & satisfying!
This marwari dish is perfect for lunch. With 842.64 calories and 28.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
Tomatoes
(About 2 medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
2 cup Water (About 480 ml)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes: If not already done, boil the potatoes until fork-tender. Peel the skin off and gently crumble them with your hands into uneven, bite-sized pieces. Set aside.
2
Temper the Spices: Heat ghee in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds, mustard seeds, and fennel seeds. Allow them to splutter for about 30-40 seconds. Then, add the hing and broken dried red chillies, and sauté for another 15 seconds until fragrant.
3
Sauté Aromatics: Add the grated ginger and slit green chillies to the pan. Sauté for about 1 minute until the raw aroma of the ginger disappears.
4
Cook the Masala Base: Pour in the tomato puree. Cook for 4-5 minutes, stirring occasionally, until the puree thickens and you see ghee starting to separate at the edges. Now, add the turmeric powder, red chilli powder, and coriander powder. Mix well and cook for another minute.
5
Combine with Potatoes: Add the crumbled potatoes and salt to the pan. Gently toss to coat the potatoes evenly with the masala, being careful not to mash them further. Sauté for 1-2 minutes.
6
Simmer the Curry: Pour in 2 cups of water and stir everything together. Bring the curry to a rolling boil, then reduce the heat to low and let it simmer for 7-8 minutes. This allows the potatoes to absorb the flavors and the gravy to develop.
7
Finish and Garnish: Turn off the heat. Stir in the amchur powder and garam masala. Let the sabzi rest for 5 minutes. Garnish with freshly chopped coriander leaves and serve hot.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
