A simple, rustic Punjabi dish where sweet and earthy turnips are cooked with tangy tomatoes and aromatic spices. This comforting sabzi is a winter favorite in North India and pairs perfectly with hot rotis.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
177cal
3gprotein
19gcarbs
11g
Ingredients
500 g Turnips (About 4-5 medium-sized, peeled and cubed)
3 tbsp Vegetable Oil (Or ghee for a richer flavor)
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.
Homestyle Shalgam ki Sabzi with Bajra Roti - fiber-rich and energy-giving goodness!
This punjabi dish is perfect for lunch. With 453.03000000000003 calories and 9.540000000000001g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.75 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Grated, or substitute with sugar)
0.5 cup Water (Use hot water for best results)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Vegetables and Aromatics
Wash the turnips thoroughly, peel them, and chop into small 1/2-inch cubes. Set aside.
Finely chop the onion. Grate the ginger and mince the garlic cloves.
Blend the medium tomatoes in a blender to make a smooth puree.
2
Temper and Sauté Aromatics
Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds.
Add the asafoetida, followed immediately by the finely chopped onions.
Sauté the onions for 3-4 minutes, stirring occasionally, until they become soft and translucent.
Add the grated ginger and minced garlic. Sauté for another minute until their raw aroma disappears.
3
Cook the Masala Base
Pour the tomato puree into the pan. Stir well.
Add the turmeric powder, red chili powder, coriander powder, and salt.
Mix everything together and cook the masala on medium-low heat for 5-7 minutes. Stir frequently until the masala thickens and you see oil starting to separate from the edges.
4
Cook the Turnips
Add the cubed turnips and grated jaggery to the cooked masala.
Stir for 2 minutes, ensuring the turnips are well-coated with the spices.
Pour in 1/2 cup of hot water, stir, and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan with a lid, and let the sabzi cook for 15-20 minutes.
Stir once or twice in between to prevent sticking. The sabzi is done when the turnips are tender and can be easily pierced with a fork.
5
Finish and Garnish
Once the turnips are fully cooked, use the back of your spoon to gently mash a few pieces against the side of the pan. This traditional step helps to thicken the sabzi.
Sprinkle the garam masala over the sabzi and mix gently.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with dal and rice.
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).
