Crispy, stir-fried okra coated in nutty chickpea flour and a blend of aromatic spices. This popular North Indian side dish is quick to make, delightfully crunchy, and a perfect way to enjoy okra without any sliminess.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
178cal
5gprotein
17gcarbs
12g
Ingredients
500 g Okra (Also known as Bhindi. Must be washed and patted completely dry.)
4 tbsp Besan (Chickpea flour. Sift if lumpy.)
3 tbsp Mustard Oil (For authentic flavor. Can be substituted with any neutral vegetable oil.)
0.5 tsp Ajwain (Carom seeds.)
0.25 tsp Hing (Asafoetida.)
0.5 tsp Turmeric Powder (Haldi.)
1 tsp Kashmiri Red Chili Powder (Provides color with mild heat. Adjust to your preference.)
Soft, thin Indian flatbreads made with whole wheat flour that puff up beautifully on an open flame. Phulkas are a daily staple, perfect for scooping up curries and dals.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Aromatic Besan Bhindi with soft Phulka and Dal Fry – a protein-packed, gut-friendly combo for a wholesome meal!
This rajasthani dish is perfect for lunch. With 637.63 calories and 23.52g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Cumin Powder
(Jeera powder.)
1 tsp Salt (Adjust to taste.)
1 tsp Amchur Powder (Dry mango powder, for tanginess.)
0.5 tsp Garam Masala (For finishing aroma.)
Instructions
1
Prepare the Okra (10 minutes)
Wash the okra thoroughly under running water.
Pat each piece completely dry with a clean kitchen towel or paper towels. This is the most critical step to prevent a slimy texture.
Once bone dry, trim off the top crown and the bottom tip of each okra.
Cut the okra into 1/2 to 3/4-inch thick rounds.
2
Coat the Okra with Spices (5 minutes)
Place the cut okra in a large mixing bowl.
Add the besan, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt.
Gently toss everything together with your hands or a spoon until each piece of okra is evenly and lightly coated with the flour and spice mixture.
3
Sauté the Besan Bhindi (15-20 minutes)
Heat mustard oil in a wide, heavy-bottomed pan or kadhai over medium heat until it's slightly smoking. This removes its raw pungency.
Reduce the heat to medium-low. Add the ajwain and hing. Let them sizzle for about 20-30 seconds until fragrant.
Carefully add the besan-coated okra to the pan. Spread it into a single layer as much as possible.
Cook uncovered for 15-20 minutes, stirring gently every 3-4 minutes. Avoid over-stirring, especially in the beginning, to allow the besan to form a crispy crust.
Continue cooking until the okra is tender-crisp and the besan coating is golden brown and fragrant.
4
Finish and Serve (1 minute)
Once the okra is cooked, turn off the heat.
Sprinkle the amchur powder and garam masala over the top.
Give it a final gentle mix to combine.
Serve immediately while hot and crispy with roti, paratha, or as a side dish with dal and rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Water (Lukewarm, adjust as needed)
0.5 tsp Salt
1 tsp Ghee (Optional, for the dough)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix them together.
If using, add 1 tsp of ghee and rub it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough. The amount of water may vary slightly depending on the flour.
Knead the dough on a clean surface for 8-10 minutes until it is soft, smooth, and pliable, but not sticky. It should spring back when you press it gently.
Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This step is crucial for soft phulkas.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth, crack-free ball between your palms.
Take one dough ball, flatten it slightly, and dip it into the dry atta for dusting, shaking off any excess.
Using a rolling pin, roll it out from the center outwards into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on a Tawa
Heat a tawa (flat iron griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti onto the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 45-60 seconds, until light golden-brown spots appear.
4
Puff the Roti on an Open Flame
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame (medium-high heat). A wire rack (roti jali) can be placed over the burner for stability.
Within seconds, the roti should puff up completely like a balloon.
Immediately flip it with the tongs to expose the other side to the flame for just 2-3 seconds.
Remove the puffed phulka from the flame at once to prevent it from burning.
5
Serve
Place the hot phulka on a plate. If desired, brush the top with a little ghee.
Stack the cooked phulkas in a cloth-lined casserole or container to keep them warm and soft.
Repeat the process for the remaining dough balls. Serve hot with your favorite dal, sabzi, or curry.
