Gujarati Dhokri ઢોકરી

Gujarati Dhokri
Gujarati Dhokri

Gujarati Dhokri

Course: Main Dish
Cuisine: Gujarati, Indian
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 3 people
Print Recipe

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
  • 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

Instructions

  • 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.
    Dhokri dough with Methi leaves
  • 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.
    Dhokri base, onions, peas and cashews
  • 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.
    Rolled and cut dhokri dough
  • 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.
    Cooked Dhokri
  • 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.

Notes

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.

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