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Recipe card for stuffed onion sabzi, bajra rotla & masala chaas

Nehas Cook Book
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Indian

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.
    For bajra rotla
    • make soft dough of bajra rotla.
    • cook bajra rotla on medium flame.