Name: Tandoori Roti
Prep time: 105 min
Cook time: 20 min
Total time: 125 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta (Also known as whole wheat flour); 1 tsp Active Dry Yeast; 1 tsp Sugar (To activate the yeast); 0.75 cup Warm Water (Around 105-115°F (40-46°C)); 0.25 cup Plain Yogurt (At room temperature); 1 tsp Salt; 2 tbsp Vegetable Oil (For the dough); 2 tbsp Ghee (Melted, for brushing)

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Bhindi ka Salan Recipe - North Indian Vegan Lunch | CraftMyMeals

Instructions

1
Prepare and Fry the Okra
- Ensure the washed okra is completely dry by patting it with a kitchen towel. This is crucial to prevent sliminess.
- Make a single lengthwise slit in each okra, being careful not to cut all the way through.
- Heat 1/4 cup of oil in a wide pan or kadai over medium heat. Add the okra and shallow fry for 7-9 minutes, turning occasionally, until they are tender and have light brown blisters. Do not overcrowd the pan.
- Once fried, remove the okra with a slotted spoon and set aside.
2
Roast and Grind the Salan Paste
- In a separate, dry pan over low heat, roast the peanuts until they become aromatic and lightly browned. Remove and set aside to cool.
- In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop and turn fragrant.
- Finally, add the desiccated coconut and roast for 30-40 seconds until it's lightly golden. Be careful as it burns quickly.
- Allow all roasted ingredients to cool down completely. Transfer them to a blender, add about 1/4 cup of water, and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3
Prepare the Gravy Base
- In the same kadai used for frying okra (with leftover oil, or add 2 tbsp fresh oil), heat the oil over medium heat.
- Add the mustard seeds and let them splutter. Then add the cumin seeds and curry leaves, and sauté for 30 seconds.
- Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Salan Gravy
- Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds, ensuring the spices don't burn.
- Add the ground peanut-sesame-coconut paste to the pan. Cook on low-medium heat for 8-10 minutes, stirring frequently. This step is vital for the flavor. Cook until the paste thickens, darkens slightly, and you see oil separating from the sides.
- Stir in the tamarind paste, optional jaggery, and salt. Mix well.
- Gradually pour in 2 cups of hot water, whisking continuously to avoid lumps. Bring the gravy to a boil.
- Reduce the heat, cover, and let it simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.
5
Combine and Finish
- Gently add the fried okra to the simmering gravy.
- Cover the pan and cook on low heat for another 5-7 minutes, so the okra absorbs the flavors of the salan.
- Stir in the garam masala and turn off the heat.
- Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot with biryani, roti, or steamed rice.

Ingredients

2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)

Instructions

1
Activate the Yeast
- In a small bowl, combine the warm water, sugar, and active dry yeast.
- Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
- In a large mixing bowl, whisk together the atta and salt.
- Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
- Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
- Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
- Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
- After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
- Divide the dough into 8 equal portions and roll each into a smooth ball.
- Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
- Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
- Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
- Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
- Cook for 1-2 minutes, until you see bubbles forming on the top surface.
- Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
- Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
- Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
- Immediately brush the hot roti with melted ghee.
- Repeat the cooking process for the remaining dough balls.
- Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
- Serve immediately with your favorite dal, curry, or sabzi.

Bhindi Ka Salan with Tandoori Roti

Nutrition per Serving

Recipes in this Meal

1. Bhindi Ka Salan

Ingredients

2. Tandoori Roti

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About Bhindi Ka Salan with Tandoori Roti

Instructions

Ingredients

Instructions