Gavarfali Bajra Dhokli ( Know Your Flours )

Gavarfali Bajra Dhokli ( Know Your Flours )

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Gavarfali bajra dhokli, two fibre-rich ingredients – gavarfali (cluster beans) and bajra – come together in this delicious recipe, making it a really healthy treat! serve hot with phulkas. String and boil the cluster beans before use.

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Gavarfali Bajra Dhokli ( Know Your Flours ) recipe - How to make Gavarfali Bajra Dhokli ( Know Your Flours )

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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For The Bajra Dhokli
1/2 cup bajra (black millet) flour
1 tbsp whole wheat flour (gehun ka atta)
1/2 tsp finely chopped garlic (lehsun)
1 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

Other Ingredients
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
2 cups cluster beans (gavarfali) , cut into 25 mm. (1") pieces
salt to taste
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1/2 tsp sugar

For the bajra dhokli

    For the bajra dhokli
  1. Combine all the ingredients together in a bowl and knead into firm dough using enough warm water.
  2. Divide the dough into 20 equal portions and shape them into rounds.
  3. Press each portion into a flat circle by pressing between your palms. Cover and keep aside.

How to proceed

    How to proceed
  1. Heat the oil in a kadhai and add the cumin seeds and carom seeds.
  2. When they crackle, add the cluster beans and salt and sauté on a medium flame for a few minutes.
  3. Add 3 cups of water, ginger-green chilli paste, turmeric powder and sugar and simmer for 5 to 7 minutes till the cluster beans are soft, stirring once in between.
  4. Add the bajra dhoklis and simmer for 5 to 7 minutes till the dhoklis are cooked. (add ½ cup of warm water if required to adjust the consistency. )serve hot.


Dhaniye Aur Makai ki Roti 
Jowar Aur Pudina ki Roti 
Pachranga Achaar 
Phulka ( Know Your Flours ) 

Nutrient values (Abbrv) per serving
Energy107 cal
Protein3.4 g
Carbohydrates15.9 g
Fiber4.7 g
Fat5.9 g
Cholesterol0 mg
Sodium2.2 mg

RECIPE SOURCE : Know Your FloursBuy this cookbook

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