Looking for a unique, healthy, and delicious way to eat okra? Try this Bhendi Bhakri Recipe (Okra Flatbread)! If you are bored with the usual sabzi or fry, this Maharashtrian-style breakfast is a game-changer. Made with fresh okra (bhindi) and sorghum flour (jowar atta), this dish is not only tasty but also packed with nutrition.
This recipe is perfect for anyone looking for a gluten-free breakfast or a diabetic-friendly meal, as it combines fibre-rich okra with wholesome jowar. It takes just 10 minutes to prepare and tastes amazing with a side of spicy chutney or pickle. Whether you call it Bhendi Thalipeeth or Okra Paratha, this crispy, savoury flatbread will become a staple in your kitchen. Let’s see how to make it!
Ingredients List:
- Fresh Okra (Bhendi): 150g (approx. 1 medium bowl), washed and wiped dry.
- Jowar Flour (Sorghum Flour): 1 to 1.5 cups (can be adjusted based on binding).
- Green Chilli Paste: Made from green chillies, ginger, garlic, cumin seeds (jeera), and a pinch of carom seeds (ajwain/ova).
- Spice Powders:
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander-Cumin Powder (Dhana Jeera Powder)
- 1/4 tsp Turmeric Powder (Haldi)
- A pinch of Asafoetida (Hing)
- Fresh Herbs: A Handful of finely chopped coriander leaves (cilantro).
- Salt: To taste.
- Water: For kneading the dough.
- Oil/Ghee: For roasting (optional, if you prefer a paratha style).
Step-by-Step Instructions:
- Prep the Okra: Wash 150g of bhendi (okra) and wipe it completely dry. Cut off the ends and roughly chop them.
- Crush the Okra: Place the chopped okra in a vegetable chopper. Pulse it until it is coarsely crushed (Do not make a fine paste; it should have a “crushed” texture).
- Make the Masala Base: In a mixing bowl, add the crushed okra. Add the crushed chilli-ginger-garlic-cumin-carom paste.
- Add Spices: Add garam masala, dhana-jeera powder, turmeric, hing, salt, and chopped coriander leaves. Mix these wet ingredients well first.
- Make the Dough: Add the Jowar flour to the mixture. Mix it by hand. Slowly add water little by little and knead into a soft, pliable dough. Tip: Knead it thoroughly to ensure the bhakri doesn’t break.
- Shape the Bhakri: Take a medium-sized ball of dough. Dust your rolling board or surface with dry jowar flour. Place the dough ball on it and gently pat it flat with your hand to form a round circle. You can make it thin or thick as per your preference.
- Roast the Flatbread: Heat a tawa (griddle). Place the flattened bhakri on the hot tawa.
- The Water Technique: Immediately apply a little water over the top surface of the bhakri with your hand (this prevents cracking and dryness).
- Cook: Once the water dries up slightly, flip the bhakri. Roast both sides until golden brown spots appear. You can press it gently with a cloth to puff it up.
- Serve Hot: Remove from heat and serve hot with your favourite side dish!
Cooking Tips for Better Results:
- Dry the Okra: Ensure the okra is completely dry before chopping to avoid the dough becoming too sticky or slimy.
- Texture Matters: Use a chopper to get a coarse texture. If you use a mixer grinder, use the ‘pulse’ mode carefully so it doesn’t turn into a liquid paste.
- Kneading: Jowar flour is gluten-free, so kneading the dough well with the heel of your hand is crucial to make it smooth and easy to pat.
- Variety of Flours: While Jowar is best for a traditional taste, you can also use multigrain flour, wheat flour, or Thalipeeth bhajani.
Variations:
- Spicy Version: Increase the amount of green chillies or add red chilli powder for an extra kick.
- Vegan Version: This recipe is naturally vegan! Just ensure you don’t use ghee for roasting.
- Methi Twist: Add a handful of fresh chopped fenugreek (methi) leaves to the dough for added iron and flavour.
- Kid-Friendly: Reduce the spice level and roast with a little butter or ghee to make it appealing for children.
Serving Suggestions:
- Accompaniments: This Bhendi Bhakri tastes best with a spicy Thecha (Maharashtrian chilli relish), garlic chutney, or lemon pickle.
- Dairy: A bowl of fresh curd (yogurt) helps balance the spices.
- Breakfast: Serve it hot for a wholesome morning meal.
FAQs:
Q1: Can I use wheat flour instead of Jowar flour?
Ans: Yes, you can use wheat flour or a mix of wheat and gram flour (besan). However, Jowar flour gives it an authentic, crispy texture and is healthier.
Q2: Is this recipe good for diabetics?
Ans: Absolutely. Okra (Lady Finger) is known to help regulate blood sugar levels, and Jowar is a complex carbohydrate with a low glycemic index, making this an excellent diabetic-friendly breakfast.
Q3: My dough is too sticky to handle, what should I do?
Ans: Okra releases moisture. If the dough is too sticky, add more dry flour and knead again. Oil your palms slightly while patting the bhakri.
Q4: Can I make this without a vegetable chopper?
Ans: Yes. You can finely chop the okra with a knife or grate it, though a chopper gives the best consistency quickly.
Bhendi Bhakri Recipe: Healthy Okra Flatbread Breakfast
Ingredients
- Fresh Okra (Bhendi): 150g (approx. 1 medium bowl), washed and wiped dry.
- Jowar Flour (Sorghum Flour): 1 to 1.5 cups (can be adjusted based on binding).
- Green Chilli Paste: Made from green chillies, ginger, garlic, cumin seeds (jeera), and a pinch of carom seeds (ajwain/ova).
- Fresh Herbs: A Handful of finely chopped coriander leaves cilantro.
- Salt: To taste.
- Water: For kneading the dough.
- Oil/Ghee: For roasting (optional, if you prefer a paratha style).
Spice Powders:
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander-Cumin Powder Dhana Jeera Powder
- 1/4 tsp Turmeric Powder Haldi
- A pinch of Asafoetida Hing
Instructions
- Prep the Okra: Wash 150g of bhendi (okra) and wipe it completely dry. Cut off the ends and roughly chop them.
- Crush the Okra: Place the chopped okra in a vegetable chopper. Pulse it until it is coarsely crushed (Do not make a fine paste; it should have a "crushed" texture).
- Make the Masala Base: In a mixing bowl, add the crushed okra. Add the crushed chilli-ginger-garlic-cumin-carom paste.
- Add Spices: Add garam masala, dhana-jeera powder, turmeric, hing, salt, and chopped coriander leaves. Mix these wet ingredients well first.
- Make the Dough: Add the Jowar flour to the mixture. Mix it by hand. Slowly add water little by little and knead into a soft, pliable dough. Tip: Knead it thoroughly to ensure the bhakri doesn't break.
- Shape the Bhakri: Take a medium-sized ball of dough. Dust your rolling board or surface with dry jowar flour. Place the dough ball on it and gently pat it flat with your hand to form a round circle. You can make it thin or thick as per your preference.
- Roast the Flatbread: Heat a tawa (griddle). Place the flattened bhakri on the hot tawa.
- The Water Technique: Immediately apply a little water over the top surface of the bhakri with your hand (this prevents cracking and dryness).
- Cook: Once the water dries up slightly, flip the bhakri. Roast both sides until golden brown spots appear. You can press it gently with a cloth to puff it up.
- Serve Hot: Remove from heat and serve hot with your favourite side dish!
