Crispy okra stuffed with a tangy and spicy blend of traditional Indian spices, pan-fried to perfection. A delightful side dish that brings a burst of flavor and texture to any meal.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
204cal
4gprotein
16gcarbs
15g
Ingredients
500 g Okra (Choose young, tender okra)
0.25 cup Besan
2 tsp Coriander Powder
1 tsp Cumin Powder
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
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.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Perfectly spiced Bharwan Bhindi with gut-friendly Dal Fry and Roti – a homestyle vegan meal for your soul.
This awadhi dish is perfect for lunch. With 687.3199999999999 calories and 24.6g of protein per serving, it's a high-fiber option for your meal plan.
fat
4 tbsp Vegetable Oil (Divided for stuffing and cooking)
1 tbsp Lemon Juice (Optional, for garnish)
Instructions
1
Prepare the Okra
Wash the okra thoroughly under running water. Pat them completely dry with a clean kitchen towel. This step is crucial to prevent a slimy texture.
Trim off the top crown and the bottom tip of each okra.
Carefully make a lengthwise slit down one side of each okra, ensuring you don't cut all the way through. This creates a pocket for the stuffing.
2
Prepare the Spice Filling
In a small pan, dry roast the besan (gram flour) on low heat for 2-3 minutes, stirring continuously until it becomes fragrant and slightly changes color. Be careful not to burn it.
Transfer the roasted besan to a mixing bowl. Add the coriander powder, cumin powder, turmeric powder, red chili powder, amchur powder, garam masala, asafoetida, and salt.
Add 1 tablespoon of oil to the spice mix and combine thoroughly. The mixture should have a crumbly, paste-like consistency, perfect for stuffing.
3
Stuff the Okra
Take each slit okra and carefully fill the pocket with the prepared spice mixture using your fingers or a small spoon. Do not overstuff, as the filling can spill out during cooking.
4
Cook the Stuffed Okra
Heat the remaining 3 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium heat.
Gently place the stuffed okra in a single layer in the pan. Avoid overcrowding to ensure they cook evenly and become crispy.
Cover the pan and cook on low to medium heat for 8-10 minutes. Shake the pan occasionally to prevent the okra from sticking and burning.
Uncover the pan, gently turn the okra over, and continue to cook for another 5-7 minutes, uncovered, until they are tender and have developed crispy, browned spots.
5
Garnish and Serve
Once cooked to perfection, turn off the heat. Squeeze fresh lemon juice over the top for an extra burst of freshness, if desired.
Serve hot as a side dish with roti, paratha, or alongside dal and rice.
4
Serving size: 1 serving
270cal
12gprotein
40gcarbs
8gfat
Ingredients
1 cup Toor Dal (also known as split pigeon peas)
3 cup Water (for pressure cooking)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (adjust to taste)
2 pcs Dried Red Chili (for tempering)
0.25 tsp Asafoetida (also known as Hing)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (optional, for garnish)
Instructions
1
Prepare the Dal
Rinse the toor dal under cool running water until the water runs clear.
Soak the rinsed dal in 2 cups of water for at least 30 minutes. This step is crucial for even cooking and a creamy texture.
After soaking, drain the water completely.
2
Pressure Cook the Dal
Transfer the drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and salt.
Secure the lid and cook on medium-high heat for 3-4 whistles (approximately 15 minutes).
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture.
3
Prepare the Masala Base
In a separate pan (kadai), heat 1 tbsp of ghee over medium heat.
Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
