Crispy, pan-fried okra tossed in a vibrant mix of Indian spices. This simple Tawa Bhindi recipe delivers a delicious and slightly tangy vegetable side dish that cooks up quickly on a skillet, perfect with rotis.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
146cal
4gprotein
15gcarbs
9g
Ingredients
500 g Okra (Use tender, young pods. Wash and pat completely dry.)
2 tbsp Besan
4 tbsp Mustard Oil (For authentic flavor, or use any neutral vegetable oil.)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference.)
Crispy, pan-fried baby potatoes tossed in a medley of aromatic Indian spices. This popular street food dish is tangy, spicy, and incredibly addictive, perfect as a snack or a side dish.
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
Perfectly spiced tawa bhindi and aloo with protein-packed missi roti – homestyle comfort food that's fiber-rich!
This marwari dish is perfect for lunch. With 651.45 calories and 18.07g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.25 tsp Hing
1 tsp Salt (Or to taste.)
1 tbsp Lemon Juice (Freshly squeezed.)
2 tbsp Coriander Leaves (Finely chopped, for garnish.)
Instructions
1
Prepare the Okra
Wash the okra thoroughly. Pat them completely dry with a kitchen towel. This step is critical to prevent the dish from becoming slimy.
Trim the top crown and the bottom tip of each okra pod.
Carefully make a lengthwise slit down one side of each okra, ensuring you don't cut all the way through to the other side.
2
Create the Spice Stuffing
In a small bowl, combine the besan, turmeric powder, red chili powder, coriander powder, cumin powder, amchur powder, garam masala, ajwain, hing, and salt.
Mix all the dry spices together until they are well combined.
3
Stuff the Okra
Gently open the slit of each okra pod with your fingers.
Take a small pinch of the spice mixture and carefully fill the slit. Do not overstuff, as the filling can spill out during cooking.
Press the okra lightly to close the slit.
4
Cook the Tawa Bhindi
Heat the mustard oil in a wide, heavy-bottomed pan or tawa over medium heat until it's slightly smoking, then reduce the heat to medium-low.
Carefully arrange the stuffed okra in a single layer in the pan. Avoid overcrowding; cook in batches if necessary.
Cover the pan and cook for 5-7 minutes on low heat, allowing the okra to soften in the steam.
Uncover the pan, increase the heat to medium, and continue to cook for another 10-12 minutes.
Gently turn the okra every few minutes using tongs until they are tender and have crispy, dark brown spots on all sides.
Sprinkle any leftover spice mix over the okra during the last 2 minutes of cooking and toss gently.
5
Garnish and Serve
Once the okra is cooked and crispy, turn off the heat.
Squeeze fresh lemon juice over the bhindi and garnish with finely chopped coriander leaves.
Serve immediately with hot rotis, parathas, or as a side dish with dal and rice.
262cal
4gprotein
30gcarbs
15gfat
Ingredients
500 g Baby Potatoes (Scrubbed clean)
1.5 litre Water (For boiling potatoes)
1 tsp Salt (For boiling potatoes)
4 tbsp Vegetable Oil (Or any neutral oil)
1 tsp Cumin Seeds
1 medium Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 medium Tomatoes (Finely chopped or pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Chaat Masala
1 tbsp Kasuri Methi (Crushed between your palms)
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil the Potatoes
Place the scrubbed baby potatoes in a pot with 1.5 litres of water and 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes, or until they are fork-tender but still hold their shape. Do not overcook.
Drain the potatoes completely and let them cool for a few minutes. Once cool enough to handle, cut them in half.
2
Pan-Fry the Potatoes
Heat 3 tbsp of oil in a large tawa (griddle) or a heavy-bottomed skillet over medium-high heat.
Carefully place the potato halves, cut-side down, in a single layer. You may need to do this in batches to avoid overcrowding.
Fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Gently press them with a spatula for extra crispiness.
Remove the fried potatoes from the tawa and set them aside on a plate.
3
Prepare the Masala
In the same tawa, add the remaining 1 tbsp of oil and lower the heat to medium. Add the cumin seeds and let them sizzle for 30 seconds.
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes, until they turn mushy and oil starts to separate from the mixture.
Reduce the heat to low and add the turmeric powder, red chili powder, coriander powder, and salt. Stir continuously for 1 minute to cook the spices without burning.
4
Combine and Finish
Return the crispy potatoes to the tawa with the masala.
Toss gently to coat each potato evenly. Be careful not to mash them.
Sprinkle the garam masala, chaat masala, and crushed kasuri methi over the potatoes. Mix well and cook for 2 more minutes to allow the flavors to meld.
Turn off the heat. Drizzle with fresh lemon juice and garnish generously with chopped coriander leaves.
5
Serve
Serve the Tawa Aloo immediately while it's hot and crispy, either as a snack or as a side dish with roti, paratha, or dal and rice.
3
Cook the Rotis
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
