1/-रुपए me भरपेट खाना 😳

Ingredients

• 1 cup Whole Wheat Flour (medium gluten, for dough)
• 0.25 cup Water (lukewarm, for dough)
• 0.5 cup Basmati Rice (rinsed, uncooked)
• 0.5 cup Canned Chickpeas (drained and rinsed)
• 150 g Fresh Okra (Bhindi) (washed and sliced 1‑inch pieces)
• 0.5 cup Canned Soybeans (drained and rinsed)
• 1 medium Potato (peeled and diced)
• 0.5 cup Plain Yogurt (full‑fat, for raita)
• 0.25 cup Cucumber (grated)
• 2 tbsp Vegetable Oil (for sautéing)
• 0.5 tsp Cumin Seeds
• 0.25 tsp Turmeric Powder
• 0.25 tsp Red Chili Powder
• 0.25 tsp Garam Masala
• to taste Salt
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Roti Dough

   In a mixing bowl combine whole wheat flour with a pinch of salt, add lukewarm water gradually and knead until smooth and pliable. Let rest for 5 minutes.

   Time: PT5M

2. Cook Basmati Rice

   Rinse rice until water runs clear. In a medium pot, combine rice with 1 cup water, a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 12‑15 minutes until water is absorbed. Turn off heat and let sit covered for 5 minutes.

   Time: PT15M

   Temperature: Medium heat

3. Roll and Cook Rotis

   Divide dough into two equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle. Heat a tawa over medium‑high heat, place roti, cook 30 seconds, flip, cook another 30 seconds, press gently with a cloth to puff. Remove and keep warm.

   Time: PT5M

   Temperature: Medium‑high heat

4. Prepare Chole Bhindi

   Heat 1 tbsp oil in a saucepan over medium heat. Add cumin seeds; when they sizzle, add sliced okra and sauté 4‑5 minutes until slightly browned. Add drained chickpeas, turmeric, red chili powder, garam masala, and salt. Stir, cover, and cook 8‑10 minutes until okra is tender and flavors meld.

   Time: PT15M

   Temperature: Medium heat

5. Prepare Soybean Aloo

   In another skillet, heat 1 tbsp oil over medium heat. Add diced potatoes, sauté 5 minutes until golden. Add soybeans, turmeric, chili powder, salt, and a splash of water. Cover and cook 8‑10 minutes until potatoes are soft and soybeans are heated through.

   Time: PT15M

   Temperature: Medium heat

6. Make Yogurt‑Cucumber Raita

   In a small bowl, whisk yogurt until smooth. Add grated cucumber, a pinch of salt, and half of the chopped cilantro. Mix well and refrigerate until serving.

   Time: PT5M

7. Plate the Thali

   On a large plate, place the two rotis, a serving of basmati rice, a scoop each of chole bhindi and soybean aloo, and a small bowl of raita. Garnish with remaining cilantro.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

20g

Carbohydrates

100g

Fat

15g

Fiber

12g