Dhokri
Gravy
Ingredients
2 Tbsps
Oil
½ tsp
Mustard seeds
½ tsp
Ajmo
⅛ tsp
Asafoetida
(hing)
½ tsp
Turmeric
1 cup
Chori
(green black eye peas)
3 cups
Water
1 tsp
Salt
(or to taste)
1½ tsp
Sugar
1 tsp
Ground coriander/cumin mix
2 tsps
Ground raw peanuts
1 tsp
Green chilles
(crushed, to taste)
¾ tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
1 tsp
Lemon juice
Instructions
1
In a pressure cooker, heat oil on medium high heat.
2
Add mustard seeds and ajmo.
3
When crackled, add turmeric, hing then chori.
4
Stir to coat then add water.
5
Bring to a boil and add seasonings, stir and boil on medium heat.
Dough
Ingredients
½ cup
Wheat flour
¼ cup
Gram flour
¼ cup
Fine corn meal
½ tsp
Salt
(or to taste)
½ tsp
Ground coriander/cumin mix
½ tsp
Ajmo
1 tsp
Sugar
½ tsp
Red chili powder
⅛ tsp
Turmeric
1 tsp
Ground raw peanuts
1 Tbsp
Oil
½ tsp
Green chilies
(crushed)
½ tsp
Garlic
(crushed)
½ tsp
Ginger
(crushed)
Instructions
1
Mix the flours, add oil and rub.
2
Combine the remaining ingredients and make a smooth firm dough using cold water.
3
Divide dough into 3 parts.
4
Take one part and roll into a 10 inch diameter circle, using flour for dusting.
5
It should be a little thicker than roti.
6
Cut into diamond shapes, about 1½ inch.
7
Repeat with the remaining dough.
8
Drop diamonds individually into boiling gravy.
9
Cover and cook for 5 whistles (17 minutes on high in Instapot).
10
Turn heat off and open when cooled.
11
Dhokri should be cooked and gravy slightly thickened.
12
Note: Replace chori with sliced green beans, tuvar or guvar.
13
Add more water if needed.