indian

Rajasthani Ker Sangri with Bajra Roti

Name: Rajasthani Ker Sangri with Bajra Roti
Yield: 1 serving
Cuisine: indian
Ingredients: 58 g bajra (pearl millet) flour; 7 g ghee; 123 g ker sangri, cooked or rehydrated; 86 g plain yogurt; 6 g neutral oil; 1 g cumin seeds; 0.61 g dried red chili, whole; 2 g ground coriander; 1 g red chili powder; 25 g lemon, cut into wedges; 2 g salt

This simmered dish pairs bajra flour with ker sangri, cooked or rehydrated, ghee and plain yogurt. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

71 g Carbohydrates

29 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

58g bajra (pearl millet) flour 211 kcal
7g ghee 62 kcal
123g ker sangri, cooked or rehydrated 246 kcal
86g plain yogurt 52 kcal
6g neutral oil 53 kcal
1g cumin seeds 4 kcal
1g dried red chili, whole 0 kcal
2g ground coriander 6 kcal
1g red chili powder 0 kcal
25g lemon, cut into wedges 8 kcal
2g salt 0 kcal

Cooking instructions

bajra (pearl millet) floursalt
Knead dough: mix bajra flour with warm water and salt to form a soft dough; rest 10 minutes.
ker sangrineutral oilcumin seedsdried red chili
Cook ker sangri: heat oil in a pan; add cumin seeds and dried red chili, then add ker sangri and saute 2 minutes.
plain yogurtground corianderred chili powder
Spice and tang: add ground coriander, chili powder, and turmeric; cook 30 seconds, then add yogurt and a splash of water; simmer until coated and thick.
ghee
Make rotis: divide dough; press/roll into 1 to 2 small rotis; cook on a hot skillet, flipping until brown spots form; brush with ghee.
bajra (pearl millet) flourker sangrilemon
Serve: plate ker sangri with bajra roti and lemon wedges for squeezing.