A fiery and aromatic minced mutton dish from the heart of Rajasthan. Cooked with a blend of classic spices and yogurt until rich and flavorful, this semi-dry keema is perfect with bajra rotis or pav.
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Perfectly spiced, protein-packed Marwari Keema with fiber-rich Bajra Roti & tangy mint chutney. Pure comfort food!
This marwari dish is perfect for dinner. With 841.5799999999999 calories and 32.77g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
6 pcs Black Peppercorns
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Mathania or Kashmiri variety recommended for authentic color and heat)
2 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
0.5 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Temper Whole Spices
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the cumin seeds, bay leaf, cloves, black peppercorns, and cinnamon stick.
Sauté for 30-40 seconds until the spices release their aroma and the cumin seeds splutter.
2
Sauté Aromatics
Add the finely chopped onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor base.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears.
3
Cook Masala Base
Add the chopped tomatoes. Cook for 2-3 minutes until they start to soften.
Add the turmeric powder, red chili powder, and coriander powder. Mix well.
Continue to cook the masala for 5-7 minutes, stirring occasionally, until the tomatoes break down completely and the ghee starts to separate at the edges of the pan.
4
Brown the Keema and Add Yogurt
Add the mutton keema and salt to the pan. Increase the heat to high.
Sauté for 7-8 minutes, using your spoon to break up any lumps. Continue cooking until the keema changes color from pink to brown and its moisture evaporates.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Ensure it is fully incorporated into the keema.
5
Simmer and Finish
Pour in 1/2 cup of hot water, mix well, and bring the mixture to a gentle simmer.
Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the mutton is tender and a layer of ghee floats on top.
Uncover, stir in the garam masala and fresh lemon juice.
Garnish with chopped coriander leaves. Let it rest for 5-10 minutes before serving hot with bajra roti, pav, or naan.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
