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Tangy Dahi Bhinda with soft rotli – a gut-friendly, homestyle meal that's soul-satisfying.

Crispy, pan-fried okra simmered in a tangy and savory yogurt-based gravy. This North Indian favorite is a delightful combination of textures and flavors, perfect with hot rotis or parathas.
Serving size: 1 serving

A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Serving size: 1 serving



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Tangy Dahi Bhinda with soft rotli – a gut-friendly, homestyle meal that's soul-satisfying.
This gujarati dish is perfect for dinner. With 557.25 calories and 13.809999999999999g of protein per serving, it's a high-fiber option for your meal plan.
Prepare the Okra: Wash the okra thoroughly and pat them completely dry with a clean kitchen towel. This step is crucial to prevent them from becoming slimy. Trim the top and tail of each okra, then cut them into 1-inch pieces.
Fry the Okra: Heat 3 tablespoons of oil in a wide pan or kadai over medium-high heat. Add the cut okra and shallow-fry for 8-10 minutes, stirring occasionally. Cook until they are tender, slightly shrunken, and have golden-brown crispy edges. Remove the fried okra with a slotted spoon and set aside on a plate.
Prepare the Yogurt Base: In a medium bowl, add the whisked yogurt. Add besan, turmeric powder, coriander powder, red chili powder, and garam masala. Whisk everything together until no lumps remain. Slowly pour in 1/2 cup of water and whisk again to form a smooth, thin mixture. Set aside.
Sauté the Aromatics: In the same pan, heat the remaining 2 tablespoons of oil over medium heat. Add the mustard seeds and cumin seeds. Once they begin to splutter (about 30 seconds), add the asafoetida. Immediately add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
Cook the Base: Add the ginger-garlic paste and slit green chilies to the pan. Cook for another minute until the raw aroma of the paste disappears.
Simmer the Gravy: Turn the heat down to the lowest setting. Slowly pour the prepared yogurt mixture into the pan, stirring continuously and vigorously with a whisk or spoon. This prevents the yogurt from curdling. Continue to cook on low heat, stirring frequently, for 5-6 minutes until the gravy thickens and you see specks of oil separating from the sides.
Combine and Finish: Once the gravy has thickened, add the salt and the fried okra. Gently mix to coat the okra with the gravy. Let it simmer for just 2-3 minutes for the flavors to meld. Avoid overcooking to maintain the crispness of the okra.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve Dahi Bhindi hot with roti, naan, paratha, or steamed rice.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook the Rotli on the Tawa
Puff the Rotli on Direct Flame
Finish and Serve