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Soft Ruti with fiber-rich Xaakor Bhaji – an iron-boosting, homestyle meal, tasty way to sneak in your greens!
A staple in every Bengali household, these soft, unleavened whole wheat flatbreads are perfect for scooping up curries and dals. They puff up beautifully on an open flame, creating a light, airy texture that is both comforting and delicious.
Serving size: 2 pieces
Prepare the Dough
A simple and soulful Assamese stir-fry featuring tender leafy greens and potatoes, tempered with the unique aroma of panch phoron. This rustic and healthy dish is a staple in Assamese homes, perfect with steamed rice and dal.
Serving size: 1 cup
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Soft Ruti with fiber-rich Xaakor Bhaji – an iron-boosting, homestyle meal, tasty way to sneak in your greens!
This assamese dish is perfect for breakfast. With 438.97 calories and 14.43g of protein per serving, it's a low-fat, high-fiber, low-cholesterol option for your meal plan.
Rest the Dough
Divide and Roll
Cook the Ruti
Repeat and Serve
Prepare Vegetables: Thoroughly wash the lai xaak (mustard greens) in multiple changes of water to remove all grit, then roughly chop. Peel the potatoes and dice them into small, ½-inch cubes. Finely slice the onion, mince the ginger and garlic, and slit the green chilies.
Temper Spices: Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron, and allow the seeds to splutter for about 30 seconds until fragrant. Be careful not to burn them.
Sauté Aromatics and Potatoes: Add the sliced onions to the pan and sauté for 2-3 minutes until they become soft and translucent. Add the minced ginger, garlic, and slit green chilies, and cook for another minute until the raw aroma disappears. Stir in the diced potatoes, turmeric powder, and salt. Mix well to coat the potatoes evenly.
Cook Potatoes: Cover the pan and cook the potatoes for 6-8 minutes on low-medium heat, stirring occasionally. If they start to stick to the bottom, add a small splash of water. Cook until the potatoes are about 80% done (fork-tender but still firm).
Wilt the Greens: Add the chopped lai xaak to the pan. It will seem like a lot, but it will wilt down significantly. Gently toss everything together. Cover and cook for another 5-7 minutes, or until the greens are tender and the potatoes are fully cooked. Avoid overcooking to maintain the vibrant green color.
Final Touches and Serving: Uncover the pan, give it a final stir, and check the seasoning. Adjust salt if necessary. Serve the Xaakor Bhaji hot as a side dish with steamed rice and dal for a complete Assamese meal.
