Bhindi Paratha

Bhindi /Lady's Finger/Okra is well know for its sticky/slimy nature. I know a lot of people who dislike Bhindi. But not me or none of my family members. We love Bhindi whether it is Fried or in a paratha. Yes a paratha!! This is my Mom's unique recipe. Did you know - Okra/Bhindi has a good content of fiber and vitamin C. It is also known for being high in antioxidants and a good source of calcium and potassium. So here's a recipe for you to include this health food in your menu.

Ingredients:

For the Filling:
20-25 Fresh Ladys Finger/Bhindi finely chopped

Spices :
2 Tsp Red Chilli Powder
Salt to taste

For the Dough :
2 Cups Whole Wheat/Chapatti Flour
3/4 - 1 Cup Water
1 Tsp Salt
1 Tbsp Oil/Ghee

Wheat Flour for dusting
Oil for Roasting

Method:

1. Mix well Oil, Salt and the flour. Knead it with enough water. The dough should not be very soft nor very dry. Cover and keep aside for 15-20 mins.

2. Wash and pat dry the Bhindi with a paper towel or clean Kitchen towel.

3. Cut off the top and the ends of the Bhindi. Slit them in 4 and chop them very fine or you can use a food processor.

 

You can also stack 3-4 at a time and chop ( saves a lot of time)

4. Stir in the Salt, Red Chilli Powder. Mix well.

5. Make equal size balls(golf ball size) of the dough. Roll them in small chapattis.

6. Apply a little oil to the small chapatti and stuff with the Bhindi filling(about 2 Tbsp), dust it with flour and roll them very lightly as thin as possible.

7. Roast them on a heated Tawa/Pan till done on both the sides. Apply oil.

8. Serve Hot with Curd/Dahi , Papad or Pickles.

Notes:

1. The quantity of water might vary depending on the Wheat Flour you are using.
2. Add salt to the filling only when you are ready to use it, else it will create moisture and make the Bhindi more sticky and difficult to roll the paratha.
3. If the Paratha sticks to the rolling board apply a little oil to a saptula and run throw the bottom of the board and carefully lift it.