Rashmi Sharma
Stuffed Potato Dal Dhokli Recipe | What Is The Recipe Of Stuffed Potato Dal Dhokli
Ingredients
For The Dal
- 1 cup toovar arhar dal
- salt to taste
- 5 kokum soaked for 15 minutes and drained
- 1/2 tbsp lemon juice
- 1/2 cup chopped jaggery gur
- 1 tsp ginger-green chilli paste
- 1 tsp chilli powder
- 3 tbsp broken cashewnuts kaju
- 10 curry leaves kadi patta
- 1/4 tsp turmeric powder haldi
- 2 tbsp ghee
- 1 tbsp oil
- 1/4 tsp cumin seeds jeera
- 1/4 tsp mustard seeds rai / sarson
- 1/4 tsp asafoetida hing
- 1 stick cinnamon dalchini
- 2 cloves laung / lavang
For The Stuffing
- 1/2 cup boiled and mashed potatoes
- 1 tbsp finely chopped coriander dhania
- 1/4 tsp chilli powder
- a pinch of turmeric powder haldi
- 1/4 tsp coriander-cumin seeds dhania-jeera powder
- 1/4 tsp dried mango powder amchur
- salt to taste
For The Dough
- 1/2 cup whole wheat flour gehun ka atta
- 3/4 tbsp besan bengal gram flour
- salt to taste
- 1/4 tsp chilli powder
- 1/4 tsp turmeric powder haldi
- a pinch of carom seeds ajwain
- 1/2 tbsp oil
- whole wheat flour gehun ka atta for rolling
Other Ingerdients
- 2 tbsp finely chopped coriander dhania
For Serving
- ghee
Instructions
For the dal
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Clean, wash and drain the dal.
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Combine the dal and 2 cups of hot water in a pressure cooker and pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid.
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Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth.
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Add more 2½ cups of hot water and mix very well.
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Place the deep non-stick pan on the flame , add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 5 to 7 minutes, while stirirng occasionally.
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Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle.
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When the seeds crackle, add the asafoetida , cinnamon, cloves and sauté on a medium flame for 30 seconds.
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Add this tempering to the dal, mix well and cook on a medium flame for 2 minutes, while stirirng occasionally. Keep aside.
For the stuffed dhoklis
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Combine the potatoes, coriander, chilli powder, turmeric powder, coriander-cumin seeds powder, dried mango powder and salt in a deep bowl and mix very well.
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Divde the mixture into 20 small rounds and keep aside.
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Combine the whole wheat flour, besan, salt, chilli powder, turmeric powder, carom seeds and oil in a deep bowl and knead into a semi-stiff dough using enough water.
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Cover the dough with a lid and keep aside for atleast 15 minutes.
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Divide the dough into 2 equal portions.
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Roll out a portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
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Cut the rolled portion into 50 mm. (2”) diameter circles with help of a cookie cutter or a sharp vati.
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Put a portion of the potato stuffing in the centre and bring all the sides together towards the centre to seal it and press it lightly.
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Repeat steps 6 to 8 to make more stuffed dhoklis.
How to proceed
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Just before serving, boil the dal, once it starts boiling, add the stuffed dhoklis and coriander, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally.
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Serve immediately with ghee.
