About the Recipe
One of the most popular variations of dhokrai is Lilva Dhokari, where the freshly cut dough pieces are simmered in a tangy, spiced gravy made with tomatoes, beans, and a variety of aromatic spices. This dish is hearty and often served with rice. Dhokari can be enjoyed as a filling snack or a complete meal, especially during colder months. It's a beloved part of Gujarati cuisine, offering a satisfying blend of textures and flavors.
Ingredients
2 plum tomatoes diced
1/2 bag surti papdi lilva
1 tsp turmeric powder
1-2 tsp red chili powder
1 tbsp ajmo - carrom seeds
2 tbsp coriander-cumin powder
1/2 tsp cumin seeds
3 tbsp oil
1 tbsp ginger paste
1 tbsp green chili paste
salt to taste
3 cups of whole wheat flour
water as needed
Preparation
Dhokari Dough Steps:
In a mixing bowl, take 3 cups of whole wheat flour, to that add in ajmo (carrom seeds), tumeric powder, red chili powder, and salt to taste.
To that add slowly add in warm/hot water little bit at a time till you form a strong firm dough
Split the dough into little dough balls and roll out in a circle that is about 1/8 inches thick
Cut the rolled out circle into squares or diamonds which you will add to the wet stew
Vaghar of Dhokari (Creating the Dhokari Base):
To a large pot, on medium heat add in about 3 tbsp of oil and let that heat up. Once heated add in cumin seeds, ginger, green chili paste. Mix well and let it sizzle/pop for a few seconds
Add in the diced tomatoes, red chili powder and turmeric powder. Let the spices temper and release the flavor
Once the oil seperates from the tomatoes, add in the papdi lilva and about 8-10 cups of water, salt to taste, and coriander-cumin powder
Let this come to a good broil then start adding in the cut up dhokari squares/diamonds into this mixture. Once all the cut dhokari has been added in let this simmer on low heat for about 10-15 minutes
Serve hot/warm, topped off with cilantro. Say a little prayer and enjoy this heart warming, tummy warming, comforting gujarati meal
in the Add panel on the left.
