Bajra Raab Khow Suey
A Rajasthani winter favorite with a whole new twist! Warm, creamy Bajra Raab with a hint of smokiness, poured over mini dal kachoris, colorful veggies, and topped with crispy noodles, masala boondi, and all those delicious crunchy garnishes!
Served hot from a little kettle, with endless possibilities for toppings so everyone can create their own glass just the way they like it! A little tradition, a little creativity, and a whole lot of comfort! ❤️
Ingredients
Bajra Raab:
- 1 cup yogurt
- 1/4 cup bajra (pearl millet) flour
- 4 cups water , plus more as needed
- 1/2 tsp cumin seeds , roughly crushed
- 1 tsp ginger , finely minced
- 1 green chilies , finely chopped
- 1/2 tsp sugar , just to balance the taste
- salt , to taste
- 1 tbsp ghee
Charcoal Dhungar:
- 1 coal
- 1 tsp ghee
Khow Suey Toppings:
- 8 mini dal kachoris , store-bought
- 1 1/2 cups crispy noodles
- 1/2 cup masala boondi (chickpea flour droplets)
- corn , boiled
- mixed color bell peppers , finely chopped
- purple cabbage , finely chopped
- carrots , finely chopped
- crispy fried garlic
- microgreens
- chili oil
- ghee
Instructions
Prepare the Bajra Raab:
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In a mixing bowl, combine yogurt, bajra flour, and 4 cups of water. Whisk everything together until smooth and lump-free.
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Transfer the mixture to a heavy-bottomed pan over medium heat. Stir continuously until it comes to a boil. This prevents lumps from forming and helps keep the yogurt from curdling.
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Once it comes to a boil, reduce the heat and let it simmer for about 5 minutes, stirring occasionally.
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Add salt, roughly crushed cumin seeds, finely minced ginger, chopped green chili, and sugar to balance the taste. Mix well.
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Add 1 tbsp ghee and continue simmering for another 5–7 minutes until the bajra flour is cooked and the raab develops a smooth, creamy consistency.
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Adjust the consistency with additional hot water as needed. The raab should remain smooth and pourable, as it will be served from a kettle.
Give the Raab a Smoky Dhungar:
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Heat a small piece of natural, food-safe charcoal until red-hot. Place a small heatproof steel bowl inside the pan containing the cooked raab. Carefully place the hot charcoal into the steel bowl and pour 1 tsp ghee over it. Immediately cover the pan with a tight-fitting lid and let the smoke infuse briefly. Carefully remove the charcoal and the steel bowl. That subtle hint of smokiness brings out the wonderful earthy flavors of the bajra raab!
Assemble the Bajra Raab Khow Suey:
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Transfer the hot bajra raab into a heat-safe serving kettle and place it over a suitable small food warmer to keep it warm.
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In individual heat-safe serving glasses or bowls, lightly crush the mini dal kachoris at the bottom. Add some boiled corn and finely chopped colorful bell peppers.
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Pour the hot, creamy bajra raab over the kachoris and vegetables.
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Top with shredded purple cabbage, shredded carrots, crispy noodles, masala boondi, and crispy garlic. Finish with fresh microgreens and a drizzle of sesame chili oil or ghee, as preferred.
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Serve immediately while the raab is hot and the toppings are crunchy.
Recipe Video
Recipe Notes
- Consistency: Bajra Raab thickens as it sits. Adjust with a little additional hot water whenever needed to maintain a smooth, pourable consistency.
- Cooking: Keep stirring continuously until the raab comes to a boil to prevent lumps and curdling.
- Dhungar: Use only natural charcoal suitable for culinary smoking, never lighter-fluid-treated charcoal. Keep it separate from the raab and carefully remove it before serving.
- Kachoris: Store-bought mini dal kachoris work perfectly for this recipe. Lightly crush them in the serving glasses before adding the raab.
- Crunchy toppings: Add crispy noodles, masala boondi, and garlic just before serving to retain their crunch.
- Serving: Arrange the accompaniments separately so everyone can customize their own glass.
- Make ahead: The raab can be prepared in advance and gently reheated. Adjust the consistency with additional water before serving.