Servings: 3 peoplePrint Recipe
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
- 2 small sticks of cinnamon
- 2 whole cloves
- 1 tsp Mustard seeds
- Few grains of fenugreek seeds
- Half tsp cumin seeds
- Pinch asafoetida
- 1 tsp Turmeric powder
- 2 tbsp split cashew nuts
- 2 tbsp green peas OR can substitute other green vegetables like guwaar, tuuver, or chopped french beans( fresh or frozen)
- About half litre hot water
- 2 tablespoons fresh tomatoes finely chopped and one tomato ketchup or 2 inch concentrated tomato paste
- Fresh coriander to garnish
- 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.
- Chop the onions.
- Heat up the oil in a thick based saucepan (wide based pressure cooker) and add cinnamon, cloves, mustard seeds, cumin and fenugreek seeds.
- 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.
- 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. Ensure dough is always immersed in water by adding extra hot water whenever necessary.
- 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.
- Add salt if required.
- 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.
- When the dhokri dough has cooked, add the chopped tomatoes and 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.
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.