Rajasthani Traditional Bajra Roti

Rajasthani Traditional Bajra Roti Recipe

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About Rajasthani Traditional Bajra Roti Recipe:

Rajasthan is known for its age old recipes and spices. This laal mass is an 100year old traditional dish which is served with bajra ki rotis. Rajasthani special spicy dal adds more charm to complete this menu much grandeur.

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  • 2 Hr 5 mins
  • 39 Ingredients
Ingredients
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Ingredients for Rajasthani Traditional Bajra Roti Recipe

  • As required For bajra roti
  • 1/4 cup bajra flour
  • 0.13 cup whole wheat flour
  • As required Salt
  • 0.06 cup Ghee
  • 0.13 cup water to knead
  • As required For Laal Maas
  • 0.13 kilogram Mutton with bones
  • 0.06 cup Oil
  • 3/4 tablespoon Ghee
  • 1.25-1.75 Red chillies
  • 1.75 Red chillies for grinding paste
  • 1/4 cup Yogurt
  • 1/2 Big cardamom
  • 1 Green cardamom
  • 2.50 Black whole pepper
  • 1/4 tablespoon garlic paste
  • 3/4 onions medium thinly sliced
  • 1/2 teaspoon salt or as required
  • 1/4 teaspoon turmeric powder
  • 1/4 tablespoon coriander powder
  • 1/4 cup Water
  • As required cilantros chopped fistful for garnishing
  • As required For Rajasthani dal
  • 0.13 cup Toor dal
  • 0.13 cup Moong dal
  • 1 As required water cups or more
  • As required salt as needed
  • 0.13 teaspoon hing
  • 0.13 teaspoon Mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon Chopped ginger
  • 3/4 Green chillies or more
  • 1/2 Red Chillies
  • 3/4 tablespoon Ghee
  • 0.13 teaspoon turmeric powder
  • 1/4 tablespoon Red chilli powder
  • 1/4 teaspoon Lemon juice
  • As required cilantros chopped a fistful
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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