Kathiawadi dhokli shaak Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine wheat flour, turmeric powder, red chili powder, salt, and oil. Gradually add water and knead into a firm dough.
• STEP 2.Divide the dough into small portions and roll them into thin discs. Cut the discs into small diamond-shaped pieces.
• STEP 3.Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Once the seeds crackle, add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes are soft and mushy.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute.
• STEP 6.Add water and bring the gravy to a boil. Add the prepared dhokli pieces and simmer for 10-15 minutes until the dhokli is cooked and tender.
• STEP 7.Garnish with chopped coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to roll the dhokli discs thin to ensure even cooking.
• Adjust the spice levels according to your preference.
• You can add vegetables like carrots, peas, or potatoes to the curry for added flavor and nutrition.

Storage and Serving

• Kathiawadi Dhokli Shaak can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Serve the dish hot with a side of pickle or yogurt for a complete meal.