I love highlighting the amazing array of vegetarian dishes that are available in Indian cuisine. Most of them are gluten free too.
“Dhokli’ is a small pasta made from chick pea flour. I have added a little bit of whole wheat flour, but this can easily be replaced by millet or other gluten free flour.
I am quite new to this dish which comes from the far western state of Gujrat. Traditionally this is done with cluster beans, I have replaced it with french beans. Also the pastas are usually shaped as small discs. I had my malloreddu maker from my Rome visit, which I thought of putting to good use.
This can be an excellent side dish, either with roti or rice. With a beautiful balance between sweet, sour and salty this dish has a great flavour. The fiery red colour comes from the paprika and not red chillies.
Recipe: Serves 6 as a side dish.
Beans, cut in 1 inch pieces 3 cups
Tomatoes 3, pureed
Canola oil 3. tbsp
Asafoetida 1/2 tsp
Garllic cloves 4-5
Ajwain ( carrom seeds ) 1/2 tsp
Curry leaves 6-7
Ghee 1 Tbsp
Jaggery 1 tsp
Sev to garnish 1 Tbsp
For the dhokli;
Chick pea flour 1 cup
Whole wheat flour 1 tbsp
Turmeric powder 1/4 tsp
Heeng ( asafoetida ) 1/4 tsp
Red chliiy powder 1/2 tsp
Salt 1/2 tsp or to taste
Kasuri methi 1/2 tbsp
Baking soda 1 pinch
Lemon juice 1 tsp
Oil 1/2 tsp
Warm water as needed
Jaggery powder 1/2 tsp
Mix all the ingredients under Dhokli together to form a dough. brush with a bit of oil. Cover and let stand for 20 minutes.
I have used frozen beans, Take a pan of hot water, bring it to boil on high heat. Throw the beans in it, cook for about 7-8 minutes. Take the beans out of the water and soak them in ice cold water.
Take the above dough, make small pieces about 1 tsp full of dough and make them into disc. I gave this fancy shape, just because.
Take a deep bottomed pan, add the oil, when it heats up, throw in heeng, stir for a few seconds till a nutty aroma comes out, add the curry leaves, ajwain, turmeric powder, paprika crushed garlic, cumin and coriander powder. Keep stirring for about 5-6 minutes over medium flame, if needed sprinkle some water. Add 2 cups of hot water and the dhoklis. Add the salt, cover and cook for 10-12 minutes. Add the tomato puree, jaggery powder. Cook for another 3-4 minutes.Put the gas off. Add the ghee.
Garnish with sev ( available in Indian grocery store, Walmart, Superstore).
Enjoy with rotis or rice.