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.
Prep35 min
Cook15 min
Servings4
Serving size: 2 pieces
213cal
8gprotein
44gcarbs
2gfat
Ingredients
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.
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.
Soft roti with perfectly spiced bhindi fry - a fiber-rich, homestyle comfort food that kids love.
This indian dish is perfect for dinner. With 389.77 calories and 11.66g of protein per serving, it's a healthy, high-fiber, low-cholesterol, low-calorie option for your meal plan.
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.
177cal
4gprotein
19gcarbs
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.
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.
