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Singbhujia nu shak | bajra roti recipe | thali recipe

Singbhujia nu shak with Bajra Roti is an easy-to-make Kathiyawadi thali using basic ingredients found in your kitchen. The sabzi is crafted with spicy sing bhujiya simmered in a buttermilk-spiced gravy, boasting a slightly spicy taste with a perfect balance of sour and sweet notes. Both recipes are quick and simple to prepare. This thali is served during dinner but can be enjoyed for lunch or dinner, with or without variations. I highly recommend giving it a try! Top of Form

The key to making tasty thali at home are

For bajra roti

  1. Firstly, follow the proportion (2:1 ratio) of bajra flour to hot water. The amount of water depends on the quality of the flour. Also, make sure to knead the dough really well. If there are cracks, the roti will not puff up.
  2. Secondly, once the dough is prepared, immediately start preparing the rotis; otherwise, the dough will become dry and the roti will not roll properly.
  3. Lastly, cook the roti on medium flame. Also, sprinkle some water on top of the raw rotis once they are transferred to the tawa. Moisture will help the rotis turn soft and fluffy.

For singbhujia nu shak

  1. Firstly, I made sabzi with spicy sing bhujia. You can use thick sev or chavanu mixture instead of it.
  2. I made a masala paste which gives a dhaba-style taste to the sabzi. Additionally, I made the sabzi gravy with buttermilk, which enhances the taste of the gravy instead of using water.
  3. Lastly, sing bhujia nu shak tastes great when it’s slightly spicy and served hot.
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Recipe video

Singbhujia nu shak | bajra roti recipe | thali recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Curry, Main Course, Thali
Servings 4 servings


For singbhujia nu shak

  • 1 cup or 100 grm sing bhujia
  • 4 tbsp oil
  • Pinch of hing
  • ½ cup chopped onion
  • 1 tsp chopped garlic
  • ½ tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • ½ tsp kitchen king masala
  • 1 tsp jaggery
  • 1 tsp kasuri methi
  • ¼ cup water
  • ½ cup tomato puree
  • Salt to taste
  • 1 cup buttermilk
  • Some coriander leaves

For bajra roti

  • 2 cup bajra flour
  • Salt to taste
  • 1 tsp ghee
  • 1 cup hot water or as required
  • Ghee for serving


Making singbhujia nu shak

  • In a pan, heat 4 tbsp oil. add 1 tsp cumin seeds and pinch of hing. Saute it.
  • Then add ½ cup onion and 1 tsp chopped garlic. Saute it.
  • Now in a bowl, add ½ tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, ½ tsp kitchen king masala, 1 tsp jaggery and 1 tsp kasuri methi. add ¼ cup water and mix well. Masala paste is ready.
  • Add masala paste into gravy and cook till oil separate from its sides.
  • Then add ½ cup tomato puree and salt. cook gravy till oil separate from its sides.
  • Now lower the gas, add 1 cup buttermilk and mix well. Stir continuously till gravy starts to boil.
  • Then add 1 cup singbhujia and mix well.
  • Cover and cook sabzi for 5 minutes, so gravy absorb into singbhujia.
  • Garnish with coriander leaves and serve sabzi with bajra roti.

Bajra roti

  • In a bowl, add 2 cup bajra flour, salt and 1 tsp ghee. Mix well.
  • Now in a pan, add 1 cup water and boil it. switch off gas and add hot water into flour.
  • Mix and cover the mixture for 2-3 minutes.
  • Now mix everything and knead soft dough for bajra roti. The dough should be smooth and soft. add little hot water if dough is not properly bind.
  • Now take a medium size ball and flatten it out between your palm.
  • Then place it on rolling board and dust some dry flour on it to prevent from sticking while patting it.
  • now pat gently with one hand and roll it slightly with rolling pin.
  • furthermore, place the roti on hot tawa, apply some water on its upper part.
  • Cook roti on medium flame.
  • serve super soft bajra roti with palak besan sabzi.


For bajra roti
  • Knead a soft dough for bajra roti.
  • Apply some water while roasting bajra roti.
  • Cook bajra roti on a medium flame. Do not cook it on a low flame.
For singbhjia nu shak
  •  Masala paste gives a dhaba-style taste and color to the sabzi.
  • The addition of buttermilk to the gravy enhances the taste of the sabzi.
  • Cover and cook the sabzi for 5 minutes so that the singbhujia becomes soft and absorbs the gravy flavor.
  • Singbhujia nu shak taste great when it is prepared spicy.
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