Gujarati Dhokri

For 3-4 people

Even though it sounds like a time consuming dish, it is quite an easy one. Leave it to one side for at least 10 minutes after the end of the cooking time for a delicious result.

Ingredients
For the Dough

2 cups whole wheat flour(Can add tbsp of other flour-juwar/bajri/raagi to increases the protein value of the dish)
2 tbsp chana flour

2 tbsp dried methi leaves(optional)
1 tbsp green chilli/ginger/garlic paste
1 tsp sesame seeds
1 tsp ajwain seeds
1 tsp turmeric powder
1-2 teaspoons salt to taste
2 tbsp vegetable oil
Water as required to make dough

For the Dhokri

1 medium onion

2small sticks of cinnamon

2 whole cloves
1 tsp mustard seeds
Few grains of fenugreek seeds
Half tsp cumin seeds
Pinch of asafoetida
1 tsp turmeric powder
2 tbsp split cashew nuts
2 tbsp green peas (fresh or frozen) Can substitute other green vegetables like guwar, tuuver, chopped French beans etc.
About half litre hot water
2 fresh tomatoes finely chopped or two tablespoons tomato ketchup or 2 inch concentrated tomato paste
Fresh coriander to garnish

Method

1. To make the dough, add all the dry ingredients to the flour, make a well in the middle and add the oil. Rub the oil into the flour. Add water and make firm dough. Divide into 6 or 8 balls. Set aside.

Dhokri dough with Methi leaves
Dhokri dough with Methi leaves

 

2. Chop the onions.

3. Heat up the oil in a thick based saucepan (wide based pressure cooker) and add cinnamon/cloves/mustard/fenugreek/cumin and when the seeds start spluttering add the asafoetida.
Add the onions and roast for 1-2 minutes until translucent.
Add the peas and the cashews and roast further. Now add  200ml of the hot water.

4. As the water starts to boil, roll out one of the dough balls 1-2 mm thick and then cut into small equally sized rectangles. Add these to the boiling water. Continue repeating this until all the dough is used up.

Dhokri base, onions, peas and cashews
Dhokri base, onions, peas and cashews

5. Keep stirring the dhokri at all times to prevent it from sticking to the bottom of the pan. If the pan becomes too full (it should always be less than 2/3rd full), refrigerate  the rest of the dough. Keep adding more water so the resultant Dhokri is quite fluid. Add salt if required.

6. Close the pressure cooker and cook on a low heat. Cook for at least 10 minutes. If you can smell burning then turn off the heat and transfer from the cooker, ASAP (Care!), into a glass container and cook further in the microwave. Always be careful about the water boiling over!
7. When the dhokri dough has cooked, add the chopped tomatoes or the ketchup, and stir. If the tomatoes are very sour you might need to add a pinch of sugar to balance the sourness! Sprinkle coriander before serving.

 

Rolled and cut dhokri dough
Rolled and cut dhokri dough
Cooked Dhokri
Cooked Dhokri