Tiffin mein kya de?? Sare mom's ka sabse bada question? To chaliye aaj banate hai “Bharwa Bhindi with Tikona Paratha”,one of my favorite recipes!
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Bharwa Bhindi aur Tikona Paratha
Portions serving: 3-4 pax
Preparation time: 10 mins
Cooking time: 40 mins
Calories: 296 cal per portion
Ingredients:
Bharwa Bhindi:
Bhindi 500 gms
Saunf powder 2 tbsp
Salt ½ tbsp
Red chilli powder 1 tbsp
Turmeric powder ½ tbsp
Coriander powder 1 tbsp
Jeera powder ½ tbsp
Amchur powder 1 tbsp
Kalonji ½ tbsp
Mustard oil 2 tbsp
Onion slice 1 cup
Tikona Paratha:
Wheat flour 1 cup
Salt ½ tsp
Jeera 1 tsp
Water as required
Oil ½ tbsp
Ghee ½ tsp
Red chilli powder a pinch
Method:
Preparing Bharwa Bhindi:
Wash and Clean the Bhindi: Start by washing the fresh bhindi (okra) under running water. Ensure they are clean and free from any dirt or impurities.
Dry and Wipe: After washing, gently pat them dry with a clean kitchen towel or paper towels. Make sure they are completely dry. This step is crucial to prevent the bhindi from becoming slimy while cooking. Once dried, give them a final wipe with a clean cloth to remove any remaining moisture.
Trim and Slit: Using a sharp knife, trim the top part of each bhindi. Then, make a lengthwise slit along the centre of each bhindi, creating a pocket for the stuffing. Set the prepared bhindi aside for stuffing.
For the Bharwa Masala (Spice Mix):
Prepare the Masala: In a mixing bowl, combine saunf powder (fennel seed powder), salt, red chilli powder, turmeric powder, coriander powder, jeera powder (cumin seed powder), amchur powder (dried mango powder), kalonji (nigella seeds), and mustard oil. Mix these ingredients thoroughly to create a flavorful spice mix.
Stuff the Bhindi: Take the prepared bhindi with the slits and generously fill each one with the bharwa masala mixture. Make sure to evenly distribute the masala inside the bhindi's pockets.
Sauté the Stuffed Bhindi: Heat a pan and add mustard oil. Once the oil is hot, carefully place the stuffed bhindi in the pan. Sauté them on medium-high heat for about 5-7 minutes, or until they start to turn tender and slightly browned.
Cover and Cook: To ensure the bhindi cooks evenly, cover the pan with a lid and continue cooking until the bhindi is thoroughly cooked and tender. The aromatic spices will infuse into the bhindi, creating a delightful flavour.
For Tikona Paratha (Triangular Flatbread):
Prepare the Dough: In a separate bowl, take wheat flour, add jeera (cumin seeds), and a pinch of salt. Gradually add water and knead the mixture into a soft, smooth dough. Once kneaded, drizzle a bit of oil over the dough, knead it again, and let it rest for 5-6 minutes.
Divide and Roll: Divide the dough into small, equal-sized portions. Take one portion, dust it with some flour, and roll it into a flat, thick circle.
Spice and Fold: Apply some ghee, red chilli powder, and a pinch of salt over the rolled-out roti. Then, fold it in half to create a semi-circle and fold it once more, forming a triangular shape.
Roll into Paratha: Roll out the triangular paratha gently with a rolling pin to flatten it. Ensure it retains its triangular shape.
Cook the Tikona Paratha: Heat a flat pan or griddle and place the prepared tikona paratha on it. Cook it from both sides until it turns golden brown, applying ghee as needed for a delicious, crispy finish.
Bharwa bhindi & tikona paratha is ready to serve.
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