Maharashtrian Goat Keema With Nachni Bhakri Recipe

About this recipe

A flavorful Maharashtrian-style minced goat (keema) dish cooked in a medley of local spices and served with traditional nachni (finger millet) bhakri, offering a perfect balance of taste and nutrition for dinner.

Ingredients

• - Mustard Seeds
• 500 ml Water
• - Onion
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 G Goda Masala
• 100 g Coriander Powder
• 250g Coriander
• 10G Salt

Instructions

1. Step 1: Heat oil in a wide pan and add mustard seeds. Once they splutter, add cumin seeds and sauté for a few seconds.
2. Step 2: Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and sauté until the raw smell disappears.
3. Step 3: Add chopped tomatoes, slit green chilies, turmeric powder, red chili powder, coriander powder, and goda masala. Cook until the mixture releases oil.
4. Step 4: Add the goat mince and mix well with the masala. Cook on medium heat for 5 minutes while stirring occasionally.
5. Step 5: Add 1 cup of water and salt to taste. Cover and simmer for 20 minutes until the mince is fully cooked and the flavors meld together.
6. Step 6: Garnish with chopped coriander leaves and set aside.
7. Step 7: To prepare nachni bhakri, mix nachni flour, salt, and warm water to form a soft, pliable dough. Divide into equal portions.
8. Step 8: Roll out each portion into a thin circular disc using your hands or a rolling pin. Cook on a hot tawa, flipping until both sides are evenly cooked.
9. Step 9: Serve the hot goat keema with freshly made nachni bhakri.