Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Prep30 min
Cook15 min
Servings4
Serving size: 1 serving
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
A simple and delicious North Indian stir-fry where tender okra is cooked with onions and aromatic spices until perfectly crisp and not slimy. A quick and easy side dish that pairs wonderfully with roti or dal.
A quick, comforting red lentil dal finished with a sizzling tempering of ghee, cumin, and garlic. This everyday North Indian staple is light, packed with protein, and comes together in under 30 minutes. Perfect with steamed rice or roti.
Crispy Bhindi Fry with protein-packed Masoor Dal and soft Phulkas. A quick to make, energy-giving meal!
This hyderabadi dish is perfect for dinner. With 695.47 calories and 24.15g of protein per serving, it's a nutritious choice for your meal plan.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
170cal
3gprotein
17gcarbs
11gfat
Ingredients
500 g Okra (Tender and fresh, also known as Bhindi)
2 medium Onion (Thinly sliced)
3 tbsp Mustard Oil (Can substitute with any vegetable oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
2 pcs Green Chili (Slit lengthwise, optional)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Dry Mango Powder (Also known as Amchur)
1 tsp Salt (Or to taste, add at the end)
0.5 tsp Garam Masala (Optional, for finishing)
Instructions
1
Prepare the Okra (10 minutes)
Wash the okra thoroughly under running water.
Spread them on a clean kitchen towel and pat them completely dry. This is the most critical step to prevent a slimy dish. Let them air dry for 15-20 minutes if you have time.
Once dry, trim off the top crown and the bottom tip of each okra.
Chop the okra into 1/2-inch thick rounds.
2
Sauté Aromatics (5 minutes)
Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the asafoetida, followed by the thinly sliced onions and slit green chilies.
Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
3
Cook the Okra (10-12 minutes)
Add the chopped okra to the pan, spreading it in a single layer as much as possible.
1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
3 cup Water (For pressure cooking)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds (Optional)
0.25 tsp Hing
1 medium Onion (Finely chopped)
4 cloves Garlic (Minced)
1 inch Ginger (Grated)
2 pcs Green Chili (Slit lengthwise)
1 medium Tomato (Finely chopped)
0.75 tsp Red Chili Powder (Adjust to spice preference)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed and soaked masoor dal in a pressure cooker.
Add 3 cups of water, turmeric powder, and salt. Stir to combine.
Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2
Prepare the Tadka (Tempering)
Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
Allow the seeds to crackle for about 30 seconds, then add the hing.
Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.
Stir gently to coat with the oil and onions. Do not cover the pan.
Cook for 10-12 minutes on medium heat, stirring every 2-3 minutes. Allow the okra to get slightly browned and crisp at the edges. The sliminess should disappear during this process.
4
Add Spices (3 minutes)
Once the okra is tender and no longer slimy, reduce the heat to low.
Add the turmeric powder, red chili powder, and coriander powder. Stir gently to coat the okra evenly.
Cook for 1 minute to toast the spices.
Now, add the dry mango powder and salt. Mix well. Adding salt at the end prevents the okra from releasing moisture and becoming slimy.
5
Finish and Serve
Cook for another 2 minutes, allowing all the flavors to meld.
Sprinkle the optional garam masala over the top and give it a final stir.
Turn off the heat and serve the Bhindi Fry hot with roti, paratha, or as a side dish with dal and rice.
3
Combine and Simmer
Carefully pour the hot tadka mixture directly into the cooked dal in the pressure cooker.
Stir well to incorporate the flavors thoroughly.
Place the cooker back on low heat and let the dal simmer for 2-3 minutes. This allows the flavors to meld together. Adjust consistency with a little hot water if it's too thick.
4
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
Serve the Masoor Dal Tadka hot with steamed basmati rice, jeera rice, or fresh rotis.
