Ingredients:
• For Dhokli:
• 2 cups – whole-wheat flour
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – coriander leaves, finely chopped
• 1/2 tsp – carom (ajwain) seeds
• 2 tbsp – oil
• salt to taste
• other ingredients: 150 gram: fresh green string beans
• 2 stalks – Curry leaves
• 2 stalks – Mint leaves, chopped
• 1 tbsp – coriander leaves, chopped
• 1 – Green chilli
• 1 – medium lemon, juice extracted and strained
• 1 tsp – chilli powder
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Garam Masala powder
• 1/2 tsp – Cumin seed powder
• 1/2 tsp – each cumin and Mustard Seeds
• 2 to 3 pinches – Cinnamon Clove powder
• 3 pinches – Asafoetida powder
• 1 tbsp – grated Jaggery (optional)
• 2 tbsp Ghee
• salt to taste
Method:
- For Dhokli:
- Mix all ingredients for dhokli in a large plate.
- Knead into a stiff dough, adding water slowly.
- Knead till smooth, take a small pebble sized portion of the dough.
- Make it into a round in between your palm, press and make an indent with your thumb.
- It would look like a tiny saucer, repeat for all dough.
- Alternatively, roll into large thick chappatis, cut into 1 inch squares.
- To Proceed:
- Clean and chop string beans into 1 inch pieces.
- Stir fry in 1 tbsp ghee for a minute and keep aside till required.
- Meanwhile pour 10 cups water in a large cook pot and boil.
- Once the water gets boiled, add dhoklis.
- Boil it again, stirring frequently.
- Once it starts to boil, reduce the heat, simmer for 25 minutes, stirring occasionally.
- Add chawli, all masala powders except asafoetida, cinnamon-clove powder.
- Add salt and stir.
- Let it simmer for 7-8 minutes.
- The water should by now start to get thick.
- Add some more water if required.
- Heat the remaining ghee, add clove-cinnamon, asafoetida, seeds.
- Allow it to splutter, add curry leaves, mint leaves, green chilly.
- Add it to the cooked dhokli and pour it into a serving dish.
- Garnish it with a drizzle of ghee and coriander.
- Serve it hot while it is steaming.
Recipe courtesy of Saroj Kering