Kathiyawadi GuvarDhokliNuShaak BajraRoti | How to make Kathiyawadi GuvarDhokliNuShaak BajraRoti

By Divya Jain  |  12th Jul 2018  |  
5 from 1 review Rate It!
Kathiyawadi GuvarDhokliNuShaak BajraRotiby Divya Jain
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

0

1

About Kathiyawadi GuvarDhokliNuShaak BajraRoti Recipe

This is a spicy Gujarati curry where spiced gram flour dumplings and chopped cluster beans are cooked in a flavourful buttermilk gravy. Serve along with bajra bhakri.

Kathiyawadi GuvarDhokliNuShaak BajraRoti

Ingredients to make Kathiyawadi GuvarDhokliNuShaak BajraRoti

  • 1/2 cup buttermilk
  • 1/4 cup besan
  • 1/2 cup guvar/cluster beans
  • 1/4 cup oil
  • 1 tsp turmeric powder
  • 1 tsp crushed garlic
  • salt to taste
  • 1 tsp garlic chutney
  • 1 tsp cumin seeds
  • Pinch of hing
  • 2 tbsp chopped coriander
  • 1 cup bajra flour

How to make Kathiyawadi GuvarDhokliNuShaak BajraRoti

  1. FOR BAJRA BHAKRI- 1 CUP BAJRA FLOUR, 1/2 TSP SALT AND WATER AS REQUIRED TO FORM A SMOOTH DOUGH.
  2. IF DOUGH IS DRY THEN ADD LITTLE MORE WATER.
  3. PAT THEM IN BETWEEN YOUR PALMS TO FORM A DISC
  4. COOK ON HOT TAWA
  5. COOK ON EACH SIDE FOR 2-3 MINUTES.
  6. NOW LIGHTLY ROAST IN DIRECT FLAME BY TURNING THE BHAKRI FREQUENTLY.
  7. WASH AND TRIM THE ENDS OF GUVAR/CLUSTER BEANS AND CHOP IN MEDIUM SIZE PIECES.
  8. PRESSURE COOK WITH SALT AND WATER FOR 2 WHISTLE.
  9. FOR DHOKLI MIX 1/4 CUP BESAN WITH 1/2 CUP WATER.
  10. IN SEPARATE BOWL MIX 2 TBSP BUTTERMILK WITH 1/2 CUP WATER AND SOME SALT.
  11. HEAT 2 TSP OIL IN A PAN AND ADD 1 TSP CRUSHED GARLIC.
  12. ADD TURMERIC AND DILUTED BUTTERMILK.
  13. NOW ADD BESAN BATTER AND COOK TILL THICKENED.
  14. AFTER 5-7 MINUTES IT WILL START TO THICKEN.
  15. COOK TILL THICK DROPPING CONSISTENCY.
  16. AT THIS POINT ADD 2 TSP OIL AND MIX WELL.
  17. LIGHTLY GREASE A PLATE.
  18. POUR THE COOKED BESAN BATTER ONTO A PLATE AND SPREAD EVENLY IN THICK LAYER.
  19. AFTER HALF AN HOUR, IT WOULD HAVE BEEN SET PROPERTY. CUT IN CUBES.
  20. DHOKLIS WILL BE SOFT AND SPRINGY.
  21. NOW DILUTED 1/4 CUP BUTTERMILK WITH SOME WATER AND ADD SALT.
  22. HEAT OIL IN A PAN. ADD CUMIN SEEDS, HING, TURMERIC POWDER AND KASHMIRI RED CHILLI POWDER.
  23. ADD 1 TSP GARLIC CHUTNEY AND DILUTED BUTTERMILK.
  24. ADD SOME CRUSHED DHOKLIS IN THE BUTTERMILK GRAVY TO THICKEN IT UP.
  25. ONCE IT COMES TO A BOIL, GENTLY DROP THE DHOKLIS AND COOK FOR 8-10 MINUTES.
  26. ADD BOILED GUVAR AND CHOPPED CORIANDER LEAVES AND COOK FOR 5 MORE MINUTES.

Reviews for Kathiyawadi GuvarDhokliNuShaak BajraRoti (1)

Maithili Iyer8 days ago

I will surely try this.
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