It is my all-time favorite kathiyawadi dish combo of spicy bhareli dungri nu shaak (stuffed onion sabji) served with bajri rotla and kathiyawadi style masala chaas or vaghareli chaas. It is a quick and easy thali recipe with all the basic ingredients from your kitchen. This winter season does make these wonderful kathiyawadi (Gujarati) dishes and enjoy its mouth-watering taste along with friends and family!
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Recipe card for stuffed onion sabzi, bajra rotla & masala chaas
Ingredients
For stuffed onion sabji
- 14-15 small size onion
- 12-13 garlic cloves
- 1 inch ginger
- 2 tbsp red chilli powder
- ½ cup roasted peanut powder
- ¼ cup gathiya powder or roasted gram flour
- ¼ cup coarse powder of white sesame seeds
- ½ tsp turmeric powder
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp dry mango powder
- Salt to taste
- ½ cup oil
- 1 tsp cumin seeds
- Pinch of hing
- 1 cup tomato puree
- 3 chopped green chilli
- 1 cup water
- ½ tsp garam masala
- 2 tbsp jaggery
- Some coriander leaves
For bajri rotla
- 2 cup bajra flour
- Salt to taste
- 1 cup water
- Wheat flour for dusting
For masala chaas
Chaas masala
- 2 tsp cumin seeds
- 4 black pepper
- 6-8 curry leaves
chaas
- 2 cup curd
- 3 cup water
- Salt to taste
- 1 tsp black salt
- 1 tsp chaat masala
- Grinded masala
- Some coriander leaves
Tempering
- 1 tsp ghee
- ¼ tsp cumin seeds
- 1 chopped green chilli
- Some curry leaves
Instructions
Making stuffed onion sabji
- Remove the outer layer of onion and make a slit on the upper part of the onion.
- Now, crush ginger and garlic. Add red chilli powder and mix well.
- Take grinded paste into the plate, add peanut powder, gathiya powder, white sesame powder, turmeric powder, coriander powder, cumin powder, dry mango powder and salt. Mix well. Masala is ready.
- Heat oil in a pan; add cumin seed and hing. Sauté for a minute.
- Add onion and sauté till it becomes slightly golden brown and soft.
- Add masala and cook till it separates oil from the sides of the pan.
- Add tomato puree, chopped green chilli and mix well. Cover and cook it for 2-3 minutes.
- Add required water to adjust the consistency of sabzi.
- Lastly, add garam masala and jaggery. Mix well
- Garnish with coriander leaves and serve stuffed onion sabji (dungdi nu shaak) with bajri rotla.
Making bajri rotla
- In a mixing bowl take 2 cup bajra atta, ½ tsp salt and mix well.
- Add water gradually and knead to the soft dough for at least 5-7 minutes.
- pinch a small ball sized dough and flip between your hand and make a rotla.
- Or take a dough ball and dust with wheat flour and pat gently. You can alternatively use a rolling pin to roll as done for paratha.
- pat with hand until the roti turns as thin as possible. if the roti breaks, it means it needs more kneading.
- Heat the tawa and add bajra roti on it.
- now spread water over the roti with help of hand or wet cloth removing excess dough.
- When the water evaporates then flip it to the other side. press gently and cook all the sides.
- Serve bajra roti with stuffed onion sabji.
Making masala chaas
- In mixture jar, add cumin seed, black pepper and curry leaves. Grind it into powder. Instant chaas masala is ready.
- In a bowl, add curd, water, salt, black salt, chaat masala and grinded masala. mix well
- Now ghee in a pan, add cumin seeds, chopped green chilli and curry leaves. sauté for a minute. Add tempering into chaas.
- Masala chaas is ready.
Notes
For stuffed onion sabji
- do not cut the base of the onion, otherwise, onion layers came out while cooking it.
- cook onion in oil till it becomes soft and slightly brown.
- Jaggery gives a nice flavor to stuffed onion sabji.
- make soft dough of bajra rotla.
- cook bajra rotla on medium flame.
