non-vegetariansoy-free
rajasthani
Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
70 min
887 cal
67gProtein
71gCarbs
39gFat
3Recipes
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A fiber-rich homestyle meal: aromatic methi sabzi with crispy papad and wholesome jowar roti. Pure comfort!
A quick and flavorful Rajasthani curry where crispy roasted papad is simmered with fresh fenugreek leaves in a tangy yogurt-based gravy. A unique side dish that comes together in under 30 minutes.
Serving size: 1 cup
A rustic, gluten-free Indian flatbread made from sorghum flour. These soft, earthy rotis are a healthy alternative to wheat chapatis and pair wonderfully with spicy curries and dals.
Serving size: 2 pieces
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A fiber-rich homestyle meal: aromatic methi sabzi with crispy papad and wholesome jowar roti. Pure comfort!
This rajasthani dish is perfect for lunch. With 446.62 calories and 16.02g of protein per serving, it's a high-fiber, weight-loss-friendly option for your meal plan.
Prepare the papad and methi leaves. Roast the papads on an open flame or in a microwave until crisp. Once cool, break them into bite-sized pieces (about 1-inch squares). Ensure the methi leaves are thoroughly washed and finely chopped.
Make the masala base. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the hing, followed by the chopped onion and sauté until soft and golden brown. Stir in the ginger-garlic paste and cook for a minute. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook until the tomatoes turn mushy and oil separates.
Cook the methi and yogurt gravy. Add the chopped methi leaves to the pan and sauté until the leaves wilt completely. Reduce the heat to low, add the whisked yogurt, and stir continuously for 1-2 minutes to prevent curdling. Pour in the water, mix well, bring to a gentle simmer, and cook for 2-3 minutes until it thickens slightly.
Finish the sabzi and serve. Just before serving, add the broken papad pieces and garam masala to the gravy. Stir gently and cook for 1 minute. Garnish with fresh coriander leaves and serve immediately with hot rotis.
In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.
Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.
Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.
Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.