by Tarla Dalal
Added to 67 cookbooks
This recipe has been viewed 26327 times
Adding whole wheat flour dhokli to a vegetable preparation helps to balance the flavour and also makes the dish more filling. Here, coriander-flavoured wheat flour dhoklis are cooked with a simple ridge gourd subzi, making it more wholesome and tasteful. Serve hot and fresh, for a soothing and sumptuous meal.
- Combine all the ingredients in a deep bowl and knead into a firm dough using enough water. Cover and keep aside.
- Meanwhile, heat the oil in a deep pan, and add the asafoetida, turia, turmeric powder and salt, mix well and sauté on a medium flame for a few seconds.
- Add 2 cups of water, chilli powder, ginger-green chilli paste and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add the sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- Divide the dough into 2 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the chapatis for a few seconds from both the sides.
- Cool and cut each chapati into diamond shapes.
- Bring the vegetable to a boil, the dhokli pieces and cook on a medium flame for 5 to 7 minutes till the dhokli is cooked.
- Serve immediately.
Nutrient values (Abbrv) per serving
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