KITCHEN CLOCK
CHOPPING & PREP
10 min
SEASONING & REST
480 min
COOKING
35 min
TOTAL
45 min
Chatpata · Medium
NUTRITION PER SERVING
| Calories | 220 kcal |
| Protein | 5 g |
| Carbohydrates | 18 g |
| Fat | 15 g |
| Fibre | 10 g |
| Sodium | 620 mg |
Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.
SAMAAN
01Soak ker, sangri and kumatiya overnight. Rinse well, then boil in fresh water for 15 minutes and drain.
02Heat mustard oil until it smokes, then cool slightly. Add jeera, hing and red chillies.
03Add the drained ker and sangri and fry 5 minutes on medium heat.
04Add turmeric, chilli, coriander, sauf and salt with 2 tbsp water. Cook covered on low for 10 minutes.
05Stir in achar masala and amchur and cook 3 minutes more until dry.
06Rest 10 minutes so the flavours settle, then serve with bajra roti.
SAWAAL JAWAAB
Where do I buy ker sangri?
Rajasthani shops and online spice stores sell it dried.
How long does it keep?
Up to a week in the fridge, like a pickle.
