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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 750 grams potatoes boiled, peeled and mashed and divided into equal parts.
For the Dhokli:
  • One Half of the boiled and mashed potatoes
  • 150 grams wheat flour
  • 100 grams bajri/pearl millet flour
  • 2 teaspoons ginger+green chilli paste
  • 1 tablespoon chopped coriander optional
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon haldi powder
  • 1/2 teaspoon red chilli powder adjust to taste
  • 1/2 teaspoon Dhana-Jeera powder
  • 1/2 teaspoon oil
  • salt to taste
  • water as required
For the potato curry:
  • the remaining half mashed potatoes
  • 2 dried red chillies
  • 1 inch stick of cinnamon
  • 2 cloves
  • 1 spring curry leaves
  • 1 teaspoon mustard seeds
  • a pinch of hing
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder more or less as required
  • 2 teaspoons coriander-cumin powder
  • 1 teaspoon jaggery
  • a small lime sized tamarind soaked in 3-4 tablespoons water
  • a pinch of garam masala
  • 2 tablespoons oil
  • salt to taste
  • water for the curry
  • 2-3 tablespoons coriander finely chopped

Method
 

  1. To make the Dhokli:
  2. In a parat/thali or a mixing basin bring all the dry ingredients listed under the Dhokli list.
  3. Mix it with the mashed potatoes, chilli+ginger paste, oil.
  4. Bring it all together and knead it into a soft dough.
  5. Add couple of tablespoons of water if required. Do not overmix.
  6. Shape the dough into logs and pinch out marble sized dough balls.
  7. Begin to shape the dhoklis with floured hands. Shape the Dhoklis and keep aside.
  8. If you have some help in the kitchen, one person shapes the Dhokli while the other prepares the potato curry. So that both the components are made at the same time and the dish is ready within short time.
  9. To make the potato curry:
  10. Place a thick bottom kadai over medium flame.
  11. Add oil. If using raw peanuts fry them once the oil is hot. Fry until they crack open, remove from oil and keep aside.
  12. Add mustard seeds, after they pop add hing, turn the flame to low whole red chilly, cinnamon stick, cloves, turmeric powder, red chilli powder in quick succession.
  13. Now add the mashed potatoes, mix it well so that the tempered oil coats it well. Add 1.5 cups water.
  14. Give it all a good mix. Add 1 more cup of water. mix it well.
  15. Now add the salt, dhana-jeera powder, jaggery and 1 tablespoon imli water.
  16. Bring the curry to a boil and allow it to simmer.
  17. At this state, taste it, adjust the khatta-meetha taste (no overpowering taste of khatta or meetha) and the consistency of the curry ( add some warm water if required).
  18. Adjust the seasoning too.
  19. Now bring the curry to a boil and add the dhoklis one at a time as the curry is on a boil.
  20. After you have added all the Dhoklis, continue to cook, to not stir as it might brake the dhokli.
  21. after a few dhokli pop on the top, turn the flame to simmer and cook until the Dhokli have cooked.
  22. Turn off the flame.
  23. Garnish with chopped coriander,
  24. Serve hot topped with fried peanuts and a lime wedge.

Notes

While the Dhokli and their broth are simple meals, it does need some experience and skill to crack the right balance of flavours and the texture of the Dhokli. Try making these dhokli recipes a few time if you fail at first. Don't give up on them. These are beautiful recipes that have stood the test of time.