Lehsuni Bhindi with Chutney Paratha a perfect flavourful combination that you have to try. #happycookingtoyou #foodfusion #ramazanspecial #digitalammi
Ingredients:
Prepare Lehsuni Bhindi:
-Cooking oil 3-4 tbs
-Zeera (Cumin seeds) 1 tsp
-Lehsan (Garlic) chopped 2 tbs
-Pyaz (Onion) chopped 2 medium
-Sabut dhania (Coriander seeds) crushed 1 tbs
-Lal mirch (Red chilli) crushed 2 tsp
-Namak (Salt) 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Bhindi (Okra) 750g
-Amchor powder (Dried mango powder) 1 tsp
-Hara dhania (Fresh coriander) chopped 2 tbs
-Hari mirch (Green chillies) 4-5
-Hara dhania (Fresh coriander) chopped
Prepare Chutney Paratha:
-Kashmiri lal mirch (Kashmiri red chillies) soaked 6-7
-Lehsan (Garlic) cloves 4-5
-Khopra (Desiccated coconut) 4 tbs
-Chanay (Roasted gram) 2-3 tbs
-Sabut lal mirch (Button red chillies) 7-8
-Zeera (Cumin seeds) 1 tsp
-Namak (Salt) ½ tsp or to taste
-Lemon juice 2 tbs
-Water ¼ Cup
Prepare Dough:
-Atta (Wheat flour) sifted 3 Cups
-Namak (Salt) 1 tsp or to taste
-Ghee (Clarified butter) melted 1 & ½ tbs
-Hot water 1 & ¼ Cup or as required
-Ghee (Clarified butter)
Directions:
Prepare Lehsuni Bhindi:
-In a wok,add cooking oil,cumin seeds & mix well.
-Add garlic & mix well.
-Add onion,mix well & fry until light golden.
-Add coriander seeds,red chilli crushed,salt,turmeric powder,mix well & cook for a minute.
-Add okra,mix well & cook for 2-3 minutes,cover & steam cook on low flame until tender (10-12 minutes).
-Add dried mango powder,fresh coriander,green chillies & mix well.
-Garnish with fresh coriander & serve with chutney paratha.
Prepare Chutney Paratha:
-In a chopper,add Kashmiri red chillies,garlic,desiccated coconut,roasted gram,button red chillies,cumin seeds,salt,lemon juice,gradually add water,chop well & set aside.
-Chutney filling can be stored in an airtight jar for up to 1 month in refrigerator.
Prepare Dough:
-In a bowl,add wheat flour,salt,clarified butter & mix well until it crumbles.
-Gradually add hot water & mix well,cover & let it rest for 10 minutes & knead until soft dough is formed,cover & let it rest for 15-20 minutes.
-Take a small dough (100g),make a ball & spread the dough with the help of fingers.
-Add prepared red chutney 1-2 tbs in the center of dough,gather the edges,press & seal the ends.
-Sprinkle dry flour,press gently & roll out with the help of rolling pin.
-On heated griddle,place paratha & cook from both sides until golden brown with clarified butter (makes 6-7).
