Achaari Dahi Bhindi With Duppad Roti // Pad Wali Roti

Duppad ( दुप्पड़ ) is a layered Indian Flatbread which gets separated into two layers after cooking. Achaari Dahi Bhindi ( अचारी दही भिन्डी ) is a dry vegetarian side dish, which goes perfectly for serving over steamed rice or with a side of naan or any other flatbread.

PRINT full recipe here:
http://www.mygingergarlickitchen.com/achaari-dahi-bhindi-with-duppad-roti-pad-wali-roti-video-recipe

Serves: 6-7

Ingredients For Duppad Roti:
Whole Wheat Flour – 2 Cup
Salt As Per Taste
Oil For Dough – 1 Tsp
Oil Dipping Dough Ball – 4-5 Tbsp
Extra Flour For Dusting
Ghee / Clarified Butter For Smearing
Water For Kneading Dough

Instructions For Duppad Roti:
1. Add 2 cup whole wheat flour, salt, water a mixing bowl and knead to make a soft dough.
2. Apply 1 tsp oil and shape into a ball.
3. Cover and set aside for 30 minutes.
4. Divide the dough into 12-14 equal sized balls.
5. Now take two balls and flatten them.
6. Dip one ball into oil and dip another one into dry flour.
7. Join both balls and merge them together by pressing and seal the corners as shown in the video.
8. Roll this into 7” circle.
9. Cut the edges with a pizza cutter or knife to make an even circle from all the sides.
10. Heat a pan or tawa and place the rolled roti.
11. Once you see the bubbles, flip it and roast on the other side.
12. Press the circle evenly with a napkin on all sides with very soft hands while roasting.
13. This process would separate the layers .
14. Now carefully pick the upper half of it on the side and pull over gently to peel off the layer completely.
15. This time, you will see that the chapati has split into two equals.
16. Remove from heat and place them on a plate.
17. Repeat the same process with other dough balls
18. Smear them with ghee and roll them into triangles as shown in the video.

Ingredients For Achari Dahi Bhindi:
Sliced, Okra / Bhindi – 4 Cup/ 500g
Red Onion, Sliced – 1 Cup
Mustard Oil – 2 Tbsp
Fennel Seeds / Saunf – 2 Tsp
Mustard Seeds / Rai – 1 Tsp
Nigella Seeds / Kalonji – 1/2 Tsp
Cumin Seeds – 1 Tsp
Fenugreek Seeds / Methi Dana – 1/2 Tsp
Pinch Of Asafetida/Hing
Chopped Ginger, Finely / Adrak – 2 Tsp
Chopped Garlic, Finely / Lahsun – 2 Tsp
Tomatoes, Chopped – 1 Large
Yogurt – 1/3 Cup
Salt To Taste
Red Chili Powder / Lal Mirch – 1 Tsp
Turmeric Powder / Haldi – 1/4 Tsp
Coriander Powder – 2 Tsp
Garam Masala Powder – 1/4 Tsp

Ingredients For Achari Dahi Bhindi:

1. Heat oil in a nonstick pan. Add nigella seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on a medium heat for a few seconds.
2. Add asafetida and toss well.
3. Add sliced onions and sauté until translucent.
4. Add green chili, salt, and turmeric powder and sauté for a minute.
5. Add chopped ginger, chopped garlic and sauté for 30 more seconds.
6. Add bhindi/okra and sauté for 5-7 minutes on medium heat, while stirring occasionally.
7. Add chopped tomatoes, and sauté for 1 minute.
8. Add coriander powder, chili powder, garam masala powder and mix well.
9. Sauté for another minute.
10. Add yogurt and mix well. Cover and cook for 3-4 minutes, while stirring occasionally.
11. Add mango pickle and mix well. Let it cook for another minute and remove from heat.

Soundtrack: “Rocket Power” Kevin MacLeod (incompetech.com)

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