Pure bliss in a bowl—mildly spiced, soupy, and deeply comforting!
Khurdi is that one dish my Mummy turned to when the mood for heavy cooking was low, yet comfort was curated. Mildly spiced, soupy, and full of aroma, it’s made from bones or mundi-paya simmered with wheat flour for a creamy texture. Pair it with garlic bread, naan, pav, or even khichdi with a squeeze of lemon.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 250 | g | Mutton with bones (haddiwala gosh) |
| • | 65 | g | Whole wheat flour (atta) |
| • | 250 | ml | Full-fat milk (or creamy milk) |
| • | 30 | g | Ghee (clarified butter, approx. 2 tbsp) |
| • | 15 | ml | Oil (approx. 1 tbsp) |
| • | 5 | g | Fennel seed powder (saunf powder) |
| • | 2 | g | Cumin seeds (jeera) |
| • | 2 | g | Black peppercorns |
| • | 1 | g | Cloves (laung, approx. 4–6 nos) |
| • | 1 | g | Bay leaves (tez patta, approx. 3–4 nos) |
| • | 15 | g | Green chillies, slit |
| • | 150 | g | Onion, finely chopped (approx. 1 large) |
| • | 15 | g | Ginger-garlic paste |
| • | 10 | g | Salt, to taste |
| • | 2250 | ml | Water (approx. 2.25 litres) |
| • | 10 | g | Fresh mint leaves, chopped |
| • | - | batch | Lemon wedges, to serve |
Method / Instructions
- 1. Sauté Spices & Mutton: Heat ghee and oil in a pot. Add fennel powder, cumin, peppercorns, cloves, bay leaves, and green chillies. Sauté the chopped onion until soft, add ginger-garlic paste until fragrant, then add mutton with bones and salt, roasting well.
- 2. Roast with Flour: Sprinkle whole wheat flour (atta) directly over the mutton and spices, roasting on low heat until the flour is well incorporated and its raw aroma disappears.
- 3. Simmer: Gradually pour in 2 to 2.5 litres of water while stirring continuously. Bring to a boil, cover, and let the Khurdi simmer gently on low heat for 1.5 to 2 hours.
- 4. Finish & Serve: Stir gently from the bottom to ensure no flour has settled. Pour in creamy full-fat milk, bring to a quick boil, garnish with fresh mint leaves, and serve hot with lemon wedges. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 180 Kcal |
| 💪 Protein | 9.5 g |
| 🌾 Carbohydrates | 12.0 g |
| 🥑 Total Fat | 10.5 g |
| 🧈 Saturated Fat | 4.2 g |
| 🌱 Dietary Fibre | 1.8 g |
| 🍬 Total Sugars | 3.2 g |
| 🧂 Sodium | 350 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- The secret to great Khurdi lies in slow cooking; simmering the bones and meat for up to 2 hours extracts deep, wholesome flavors into the broth.
Tips & Tricks
- Roast the wheat flour well with the meat and spices so any raw atta taste is completely eliminated before adding water.
- Stir occasionally from the bottom during the long simmer to prevent the flour from sticking to the base of the pot.
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