Name: Rotli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 2 cup Atta (Also known as whole wheat flour); 1 cup Lukewarm Water (Adjust as needed); 0.5 tsp Salt; 1 tbsp Oil (Any neutral vegetable oil); 2 tbsp Ghee (Melted, for brushing)

CraftMyMeals

Dahi Bhindi Rotli Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve Dahi Bhindi hot with roti, naan, paratha, or steamed rice.

Ingredients

2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)

Instructions

1
Prepare the Dough
- In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
- Add 1 tbsp of oil and mix it into the flour with your fingertips.
- Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
- Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
- Cover the dough with a damp kitchen towel or a lid.
- Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
- After resting, knead the dough again for one minute to make it smooth.
- Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
- On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
- Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
- Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
- Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
- Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
- The rotli will puff up like a balloon within seconds.
- Immediately flip it to cook the other side on the flame for just 2-3 seconds.
- Remove from the flame.
6
Finish and Serve
- Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
- Repeat the rolling and cooking process for the remaining dough balls.
- Serve hot with your favorite dal, sabzi, or curry.

Dahi Bhindi with Rotli

Nutrition per Serving

Recipes in this Meal

1. Dahi Bhindi

Ingredients

2. Rotli

Similar Meals You Might Like

Rava Dhokla

Lobster Masala with Rotli

Vaghareli Machhi, Moong Dal Khichdi and Punjabi Kadhi Pakora

Baida Roti with Mint Chutney

Nalli Nihari with Tandoori Roti

Surti Keema Ghotala with Ladi Pav

About Dahi Bhindi with Rotli

Instructions

Ingredients

Instructions