Veggie Foodie

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:

1. Mix all the dhokali ingredients in a mixing bowl, add as little water as possible to make dough from it
2. In a large pan, heat the oil
3. 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
4. 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
5. Cook on medium-low flame water evaporates and dhokalis are cooked
6. 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
7. Cook covered at low heat for 2-3 minutes
8. Serve hot with phulka roti.

Serves: 4

Inspiration source: My mother!

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