 served with bajri rotla and kathiyawadi style masala chaas or vaghareli chaas.){kind=link}
It is 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 make this wonderful kathiyawadi (Gujarati) dish and enjoy its mouth-watering taste along with friends and family!
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Stuffed onion sabji recipe | bajri rotla recipe | masala chaas recipe | thali recipe
Ingredients
For stuffed onion sabji
- 14-15 small size onion
- 12-13 garlic cloves
- 1- inch ginger
- 2 tbsp red chili 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 chili
- 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
- Ground masala
- Some coriander leaves
Tempering
- 1 tsp ghee
- ¼ tsp cumin seeds
- 1 chopped green chili
- Some curry leaves
Instructions
Making stuffed onion sabji
- Remove the outer layer of the onion and make a slit on the upper part of the onion.
- Now, crush ginger and garlic. Add red chili powder and mix well.
- Take ground paste onto the plate, and 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 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, and chopped green chili and mix well. Cover and cook it for 2-3 minutes.
- Add the required water to adjust the consistency of the sabzi.
- Lastly, add garam masala and jaggery. Mix well
- Garnish with coriander leaves and serve stuffed onion sabji (dung di nu Shaak) with bajri rotla.
Making bajri rotla
- In a mixing bowl take 2 cups of bajra atta, and ½ tsp salt, and mix well.
- Add water gradually and knead the soft dough for at least 5-7 minutes.
- pinch a small ball-sized dough and flip it between your hand and make a rotla.
- Or take a dough ball and dust it with wheat flour and pat gently. You can alternatively use a rolling pin to roll as done for paratha.
- pat with your 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 to it.
- now spread water over the roti with help of a hand or wet cloth to remove 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 a 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 ground masala. mix well
- Now ghee in the pan, add cumin seeds, chopped green chili, 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.