Ingredients:
Dhokali (dumplings)
- 3 tbsp besan (Gram flour)
- 1 tbsp wheat flour (to make muthia softer)
- 2 tbsp peanut (or any other) oil
- 1 tsp salt (or to taste)
- 1/2 tsp turmeric
- 1 tsp chili powder
- 2 tsp dhana-jiru (coriander seed + cumin seed powder)
- some water
Guvar
- 1 lb guvar, ends removed and tough fibers from the edges removed
- 1 tsp soda bicarb
- 1 tsp salt (or to taste)
- 1 tbsp oil
- 2 tbsp red chili powder
- 2 tbsp dhana-jiru (coriander seed + cumin seed powder)
- some water
Method:
- Mix all the dhokali ingredients in a mixing bowl, add as little water as possible to make dough from it
- In a large pan, heat the oil
- Add guvar, salt, soda bicarb, water and gently mix… make sure there is enough water to fully cover the guvar as it’s tough to cook vegetable
- Press small (penny-size) dhokali from the dough and put on top of guvar. Make sure that the dhokalis touch water / slightly submerge in it) and cover the pan
- Cook on medium-low flame water evaporates and dhokalis are cooked
- Once guvar and dhokalis are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that guvar is coated with the spices
- Cook covered at low heat for 2-3 minutes
- Serve hot with phulka roti.