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A classic Rajasthani meal featuring a tangy, spicy wild melon chutney served with crispy, earthy pearl millet pooris. This rustic and flavorful combination is perfect for a special lunch or dinner, offering a true taste of the desert state's cuisine.
For 4 servings
Prepare the Kachri Chutney
Make the Bajra Poori Dough
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A classic Rajasthani meal featuring a tangy, spicy wild melon chutney served with crispy, earthy pearl millet pooris. This rustic and flavorful combination is perfect for a special lunch or dinner, offering a true taste of the desert state's cuisine.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 322.96 calories per serving with 8.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Roll the Pooris
Fry the Pooris
Serve
Add 1 tablespoon of white sesame seeds (til) or 1 tablespoon of crushed dried fenugreek leaves (kasuri methi) to the bajra dough for extra flavor and texture.
For a lower-oil version, you can try cooking the rolled dough on a tawa like a flatbread (bhakri) or experiment with an air fryer, though they will not puff up like the deep-fried version.
Add a handful of fresh mint or coriander leaves to the kachri chutney while grinding for a fresher, herby flavor profile.
Bajra is an excellent source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps in maintaining stable blood sugar levels.
This dish is made entirely from pearl millet flour, making it a safe and delicious choice for individuals with gluten intolerance or celiac disease.
Bajra provides complex carbohydrates that release energy slowly, keeping you energized for a longer period compared to simple carbs.
Pearl millet is a good source of essential minerals like magnesium, which is vital for heart health, and iron, which helps prevent anemia.
Kachri is a wild variety of melon that grows in the arid regions of Western India, particularly Rajasthan. It is tangy and is used as a souring agent, meat tenderizer, and for making pickles and chutneys. It is usually available in its dried form.
This dish has both healthy and indulgent aspects. Bajra (pearl millet) is a nutritious, high-fiber, and gluten-free grain. However, the pooris are deep-fried, which adds a significant amount of fat and calories. The chutney is healthy and low-calorie. It's best enjoyed in moderation as part of a balanced diet.
One serving, which includes 4 Bajra Pooris and a portion of Kachri Chutney, contains approximately 375-400 calories. The majority of the calories come from the bajra flour and the oil absorbed during frying.
The key is a well-kneaded, smooth dough and the right rolling technique. Knead with warm water until pliable, and always roll the pooris between two greased plastic sheets or parchment paper to prevent them from sticking and breaking.
The Kachri Chutney can be made up to a week in advance and stored in an airtight container in the refrigerator. The bajra dough is best made fresh, as it can become dry and difficult to handle if stored for too long.
Yes, this recipe is naturally gluten-free as it uses bajra (pearl millet) flour, which does not contain gluten. It's an excellent option for those with celiac disease or gluten sensitivity.