Name: Saag Bhujia
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g palak (washed and roughly chopped); 2 tbsp vegetable oil; 1 tsp jeera; 0.25 tsp hing; 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise or chopped); 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 tsp salt; 0.5 tsp garam masala

Popularity

4.0

Iron-boosting saag bhujia with soft rotis – a fiber-rich, homestyle comfort meal.

Nutrition per Serving

336

Calories

12g

Protein

53g

Carbs

11g

Fat

healthy low-fat high-fiber gut-friendly low-calorie

Recipes in this Meal

1. Roti

Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.

Prep35 min

Cook15 min

Servings4

Serving size: 2 pieces

213cal

8gprotein

44gcarbs

2gfat

Ingredients

2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1
Prepare the dough
- In a large mixing bowl, combine the atta and 1 tsp of ghee.
- Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
- Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis

View Full Recipe Page

2. Saag Bhujia

A simple and healthy North Indian stir-fry made with fresh spinach, garlic, and aromatic spices. This quick dry curry is a perfect side dish for rotis or dal rice, ready in under 20 minutes.

Prep10 min

Cook15 min

Servings4

Serving size: 1 cup

Similar Meals You Might Like

View all meals

Mutton Ishtew with Steamed Basmati Rice - Recipe 1

Mutton Ishtew with Steamed Basmati Rice - Recipe 2

non-vegetariangluten-free

bihari

Mutton Ishtew with Steamed Basmati Rice

Aromatic Mutton Ishtew with fluffy rice – a protein-packed, gut-friendly, and soul-satisfying comfort food!

non-vegetariannut-free

bihari

Bihari Chicken Roast, Paratha and Dahi Chutney

Crispy, perfectly spiced Bihari Chicken Roast with parathas and tangy dahi chutney. A protein-packed feast!

Mutton Rezala with Sattu Roti

Creamy Mutton Rezala with fiber-rich Sattu Roti – an aromatic, protein-packed meal that's truly soul-satisfying!

non-vegetariannut-free

bihari

Jhinga Masala with Roti

Protein-packed Jhinga Masala with soft rotis – a perfectly spiced, aromatic comfort food for dinner!

non-vegetariannut-free

bihari

Bihari Fish Fry, Dal Tadka, Steamed Basmati Rice and Kachumber Salad

Crispy Bihari fish fry, protein-packed dal, and fluffy rice. A wholesome, energy-giving meal!

70 min

798 cal

47gProtein

Dehati Chicken Curry, Roti and Kachumber Salad - Recipe 1

Dehati Chicken Curry, Roti and Kachumber Salad - Recipe 2

non-vegetariannut-free

bihari

Dehati Chicken Curry, Roti and Kachumber Salad

Homestyle Dehati chicken curry with soft rotis. Perfectly spiced and soul-satisfying!

60 min

690 cal

56gProtein

About Roti with Saag Bhujia

Iron-boosting saag bhujia with soft rotis – a fiber-rich, homestyle comfort meal.

This bihari dish is perfect for dinner. With 335.76 calories and 11.67g of protein per serving, it's a healthy, low-fat, high-fiber, gut-friendly, low-calorie option for your meal plan.

After resting, knead the dough for another minute.

Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.

Take one dough ball, flatten it, and dip it in dry atta for dusting.

On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.

Cook the roti

Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.

Puff the roti

Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.

Finish and serve

Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

123cal

4gprotein

9gcarbs

8gfat

Ingredients

500 g palak (washed and roughly chopped)
2 tbsp vegetable oil
1 tsp jeera
0.25 tsp hing
1 pcs onion (medium, finely chopped)
4 pcs garlic (cloves, finely chopped)
1 inch ginger (finely chopped)
2 pcs green chili (slit lengthwise or chopped)
0.5 tsp turmeric powder
0.5 tsp red chili powder
1 tsp coriander powder
1 tsp salt
0.5 tsp garam masala

Instructions

1
Prepare the aromatics and spinach: Wash the spinach thoroughly under running water and chop it roughly. Finely chop the onion, garlic, ginger, and green chilies.
2
Sauté the aromatics: Heat oil in a pan or kadai over medium heat. Add cumin seeds and asafoetida and let the seeds splutter for about 30 seconds. Add the chopped garlic, ginger, and green chilies and sauté for one minute until fragrant. Add the chopped onions and cook until they turn soft and translucent, about 3-4 minutes.
3
Add spices and cook the spinach: Lower the heat and add turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds until the raw smell disappears. Add the chopped spinach and salt, and mix well to coat the spinach with the spices. The spinach will start to wilt and release water.
4
Simmer and finish the bhujia: Cover the pan and cook on low heat for 8-10 minutes, or until the spinach is tender. Uncover the pan, add garam masala, and increase the heat to medium. Cook for another 2-3 minutes, stirring occasionally, until all the excess moisture has evaporated and the bhujia is dry.
5
Serve the Saag Bhujia hot with roti, paratha, or as a side with dal and rice.

View Full Recipe Page

Carbs

50gFat

3Recipes

Carbs

52gFat

2Recipes

Carbs

15gFat

2Recipes

110gCarbs

20gFat

4Recipes

Carbs

23gFat

3Recipes