Introduction:

 

Ah, the nostalgic aroma of spices filling the kitchen – it takes me back to the first time I discovered the magic of Bharwa Bhindi and Tikona Paratha. It was during a family gathering when my aunt, renowned for her culinary prowess, unveiled this delightful combination. The tender okra stuffed with flavorful spices, paired with the buttery goodness of Tikona Paratha, left an indelible mark on my taste buds. Since then, this recipe has been a staple in my kitchen, bringing joy and satisfaction to every mealtime. Let me share with you the story behind this culinary treasure and guide you through recreating it in your own kitchen.

 

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Bharwa Bhindi & Tikona Paratha Recipe

 

Ingredients:

 

For Bharwa Bhindi:

• 500 gms Bhindi (Okra)
• 2 tbsp Saunf (Fennel) Powder
• ½ tbsp Salt
• 1 tbsp Red Chilli Powder
• ½ tbsp Turmeric Powder
• 1 tbsp Coriander Powder
• ½ tbsp Jeera (Cumin) Powder
• 1 tbsp Amchur (Dried Mango) Powder
• ½ tbsp Kalonji (Nigella Seeds)
• 2 tbsp Mustard Oil
• 1 cup Sliced Onion

For Tikona Paratha:

• 1 cup Wheat Flour
• ½ tsp Salt
• 1 tsp Jeera (Cumin Seeds)
• Water (as required)
• ½ tbsp Oil
• ½ tsp Ghee
• A pinch of Red Chilli Powder

 

 

Method:

 

Preparing Bharwa Bhindi:

1. Wash and Clean the Bhindi: Rinse the bhindi under running water and pat them dry. Trim the top part and slit them lengthwise without cutting through completely.
2. Prepare the Masala: In a bowl, mix saunf powder, salt, red chilli powder, turmeric powder, coriander powder, jeera powder, amchur powder, kalonji, and mustard oil to make the masala.
3. Stuff the Bhindi: Fill each slit bhindi with the prepared masala mixture evenly.
4. Sauté the Stuffed Bhindi: Heat mustard oil in a pan, add stuffed bhindi and sliced onion. Sauté over medium-high heat until bhindi is tender and browned.
5. Cover and Cook: Cover the pan and cook until the bhindi is thoroughly cooked and tender.

For Tikona Paratha:

1. Prepare the Dough: In a bowl, mix wheat flour, salt, jeera, and water to form a soft dough. Let it rest for 5-6 minutes.
2. Divide and Roll: Divide the dough into small portions. Roll out each portion into a flat, thick circle.
3. Spice and Fold: Apply ghee, red chilli powder, and a pinch of salt on the roti. Fold it in half to form a semi-circle, then fold it again to create a triangular shape.
4. Roll into Paratha: Gently roll out the triangular paratha to maintain its shape.
5. Cook the Tikona Paratha: Heat a griddle or pan, place the paratha on it, and cook until golden brown on both sides. Apply ghee as needed for a crispy finish.

 

Serve Bharwa Bhindi & Tikona Paratha hot and enjoy the delightful flavors!

 

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About the Recipe:

 

Bharwa Bhindi, also known as stuffed okra, is a popular Indian dish where tender okra is slit and filled with a spicy masala mixture before being cooked to perfection. Tikona Paratha, on the other hand, is a triangular-shaped Indian flatbread made with whole wheat flour and seasoned with various spices. Together, Bharwa Bhindi and Tikona Paratha make for a delightful and wholesome meal that is sure to tantalize your taste buds.

 

 

Cooking Tips:

 

1. Choose fresh and tender okra for the Bharwa Bhindi to ensure a soft and succulent texture.
2. Dry roast the spices before grinding them for the Bharwa Bhindi stuffing to enhance their flavors.
3. Add a tablespoon of yogurt to the Bharwa Bhindi stuffing mixture to make it moist and flavorful.
4. Knead the dough for the Tikona Paratha well to ensure a soft and pliable texture.
5. Cook the Tikona Paratha on a hot griddle with a drizzle of ghee or oil for a golden and crispy crust.

 

 

Pairing Guide:

 

Bharwa Bhindi and Tikona Paratha pair well with a variety of accompaniments such as raita, pickle, salad, or yogurt. They also go well with Indian chutneys like mint chutney or tamarind chutney.

 

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Frequently Asked Questions (FAQs) about Bharwa Bhindi & Tikona Paratha:

 

1. What is Bharwa Bhindi? Bharwa Bhindi is a North Indian dish where tender okra is stuffed with a spicy masala mixture and cooked until tender.

2. How do you make Bharwa Bhindi stuffing? Bharwa Bhindi stuffing is made by dry roasting and grinding spices like coriander powder, cumin powder, amchur (dry mango powder), and garam masala, which are then mixed with other ingredients like gram flour and salt.

3. What is Tikona Paratha? Tikona Paratha is a triangular-shaped Indian flatbread made with whole wheat flour, seasoned with various spices, and cooked on a hot griddle until golden and crispy.

4. Can I use frozen okra for Bharwa Bhindi? While fresh okra is preferred for Bharwa Bhindi, you can use frozen okra after thawing and patting dry to remove excess moisture.

5. Can I make Tikona Paratha without ghee? Yes, you can make Tikona Paratha without ghee by using oil instead. However, ghee adds a rich flavor to the paratha.

6. What spices are used in Tikona Paratha? Tikona Paratha is seasoned with spices like cumin powder, coriander powder, turmeric powder, red chili powder, and ajwain (carom seeds).

7. How do I prevent Bharwa Bhindi from becoming slimy? To prevent Bharwa Bhindi from becoming slimy, ensure that the okra is completely dry before stuffing and cooking it. You can also add lemon juice or amchur (dry mango powder) to the stuffing mixture.

8. Can I make Tikona Paratha ahead of time? Yes, you can make Tikona Paratha ahead of time and reheat them on a hot griddle or tawa before serving.

9. What is the origin of Bharwa Bhindi and Tikona Paratha? Bharwa Bhindi and Tikona Paratha are traditional North Indian dishes that originated in the region of Punjab.

10. Can I customize the stuffing for Bharwa Bhindi? Yes, you can customize the stuffing for Bharwa Bhindi by adding ingredients like grated coconut, roasted peanuts, or paneer to enhance the flavor and texture.

 

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