vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Iron-boosting Methi ni Bhaji nu Shaak with energy-giving Bajra Rotlo and a perfectly spiced fried egg.
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Serving size: 2 pieces
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Iron-boosting Methi ni Bhaji nu Shaak with energy-giving Bajra Rotlo and a perfectly spiced fried egg.
This gujarati dish is perfect for dinner. With 661.0400000000001 calories and 18.37g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the methi: Pluck the leaves from the thick stems. Wash the leaves thoroughly in a large bowl of water 2-3 times to remove any grit. Drain completely in a colander and chop them finely. Set aside.
Make the tempering (vaghar): Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to crackle, which should take about 30 seconds. Then, add the cumin seeds and asafoetida, and sauté for another 15 seconds until fragrant.
Sauté aromatics: Add the finely chopped garlic and green chilies to the pan. Sauté for about 1 minute until the raw aroma of the garlic dissipates and it turns lightly golden.
Cook the methi: Add all the chopped methi leaves to the pan. Stir well to coat with the tempering. Cook for 5-7 minutes, stirring occasionally, until the leaves wilt, reduce in volume, and most of their moisture has evaporated.
Add spices: Sprinkle in the turmeric powder, red chili powder, coriander-cumin powder, and salt. Mix everything thoroughly and cook for another minute to toast the spices.
Roast the besan: Lower the heat and sprinkle the besan evenly over the methi. Stir continuously for 3-4 minutes. It is crucial to roast the besan on low heat until it loses its raw smell and becomes aromatic. The mixture will appear dry and crumbly.
Combine and steam: Add the grated jaggery and sprinkle 2-3 tablespoons of water over the mixture. The water will help melt the jaggery and steam-cook the besan. Mix well, cover the pan with a lid, and cook on low heat for 2-3 minutes until the jaggery has fully melted and integrated.
Finish and serve: Turn off the heat. Uncover the pan and give it a final stir. If using, squeeze fresh lemon juice over the top. Serve the Methi ni Bhaji nu Shaak hot with phulka rotis, parathas, or as a side with dal and rice.
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.
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.