A deeply comforting Bohra-style broth brimming with gentle spices and wholesome warmth!
Masala Khurdi sits somewhere between a light soup and a thick, nourishing gravy. Traditionally paired with Khichdi and Kadak Pav, it plays the role of both a flavor enhancer and a soothing companion dish. Slow-simmered with chicken bones and wheat flour, this broth releases natural richness and depth for a truly memorable comfort meal.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 45 | ml | Oil (approx. 3 tbsp) |
| • | 2 | g | Cumin seeds (jeera) |
| • | 2 | g | Black peppercorns |
| • | 1 | g | Cloves (laung, approx. 3–4 nos) |
| • | 1 | g | Star anise |
| • | 15 | g | Green chillies, slit (approx. 2–3 nos) |
| • | 150 | g | Onion, thinly sliced (approx. 1 large) |
| • | 200 | g | Tomatoes, roughly chopped (approx. 2 large) |
| • | 10 | g | Salt, to taste |
| • | 45 | g | Ginger-garlic paste (approx. 3 tbsp) |
| • | 2.5 | g | Turmeric powder (approx. ½ tsp) |
| • | 7.5 | g | Red chilli powder (approx. 1½ tsp) |
| • | 30 | g | Wheat flour / Gheu ka atta (approx. 3 tbsp) |
| • | 1000 | g | Chicken bones (or bone-in chicken/mutton) |
| • | 1250 | ml | Water (1.25 litres) |
Method / Instructions
- 1. Baghar & Aromatics: Heat oil in a large pot. Add cumin seeds, black peppercorns, cloves, and star anise for tempering. Toss in slit green chillies and thinly sliced onions, sautΓ©ing until onions turn soft and translucent.
- 2. Build Masala: Add roughly chopped tomatoes, salt, ginger-garlic paste, turmeric, and red chilli powder. SautΓ© over medium heat until the tomatoes soften completely and blend into the onions.
- 3. Roast with Flour: Sprinkle 3 tbsp of wheat flour (gheu ka atta) into the masala and sautΓ© continuously until well incorporated and aromatic, preventing any raw flour taste.
- 4. Simmer with Bones: Add chicken bones (or bone-in chicken/mutton), coat well with the masala, and pour in 1.25 litres of water. Bring to a brisk boil.
- 5. Slow Cook: Lower the heat, cover, and let the Khurdi simmer for about 1 hour until rich and flavorful, stirring occasionally so the flour does not stick at the bottom. Serve hot. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 195 Kcal |
| πͺ Protein | 14.2 g |
| πΎ Carbohydrates | 10.5 g |
| π₯ Total Fat | 11.0 g |
| π§ Saturated Fat | 2.1 g |
| π± Dietary Fibre | 2.2 g |
| π¬ Total Sugars | 3.5 g |
| π§ Sodium | 380 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
- Slow simmering is the soul of Khurdi—this is where the bones release collagen and flavor to build a naturally hearty body.
- Stir occasionally after adding the wheat flour to avoid sticking at the base of the pot.
Tips & Tricks
- For an even richer taste and depth of flavor, let the Khurdi rest for 10–15 minutes before serving.
- Pair with masoor dal khichdi and kadak pav for the ultimate traditional comfort meal.