#MadeWithDelMonte#DelMonte #bharwabhindi #DelMonteOliveOil #chefananyabanerjeeFollow Del Monte India YouTube - https://youtube.com/c/DelMonteIndiaInstagram - https://instagram.com/delmonte_inFollow Chef Ananya Banerjee on:Instagram: https://www.instagram.com/chefananyabanerjee/..Facebook: https://www.facebook.com/chefananyabanerjeeRecipe - Bharwa Bhindi served with Laccha Paratha & Chilli Garlic dipIngredients Bhindi (Okra) Haldi (Turmeric Powder) Salt, or as per taste Dhaniya Powder (Coriander Powder) Saunf (Fennel Seeds) Jeera (Cumin Seeds) Amchur (Dry Mango Powder) Sattu (Roasted gram flour) or Besan (Gram Flour) Del Monte Pomace Olive OilMethod1. Make Masala for filling the bhindi by adding, salt, haldi ,dhaniya powder, saunf , jeera and sattu. Optionally dry mango powder can be added to make it tangier. I have added dry mango powder in the filling.2. Add 1 tablespoon of Olive oil in the masala mixture and mix it well. 3. Next fill masala in bhindis through the slit. Put oil in a frying pan or kadhai and add the stuffed bhindi to it. Fry the bhindis gently so that bhindis remain intact. Cook on low flame till cooked. Laccha Paratha Whole wheat atta Water Salt Del Monte Olive OilMethod Make dough with Whole wheat atta and water, Olive oil and salt Preheat a tawa on medium heat. If you are using a cast iron tawa, then grease the tawa well and allow it to preheat. Shape each dough portion into a round ball, press it between the palm of your hands. Dust the dough in flour and roll like a chapati. Put Olive oil over the rolled dough and dust a little flour all over. Fold the dough forming pleats. Roll the folded dough as shown. Place the rolled layered Lachha Paratha on the preheated skillet. Cook for a few seconds and flip. Drizzle Olive oil and cook the lachha paratha until golden brown.Chilli Garlic Dip Chopped garlic Red chilli powder Coriander leaves Salt Olive OilMethod Mix everything in a bowl and the dip is ready.Garnishing & Serving Garnish the Bharwa Bhindi with fresh coriander leaves and serve with the parathas with the dip spread on top and a bowl of curd.
