Unveiling the Comforting Dhokli Nu Shaak: A Culinary Journey to Gujarat
Dreaming of a soul-warming vegetarian dish that’s both easy to make and explodes with flavor? Look no further than dhokli nu shaak, a cornerstone of Gujarati cuisine. This vibrant dish features soft and pillowy chickpea flour dumplings (dhokli) nestled in a light and tangy yogurt curry (shaak).
A Culinary Journey to Simplicity and Flavor
Dhokli nu shaak isn’t just about deliciousness; it’s a testament to the Gujarati love for simple, yet deeply flavorful cooking. The dhokli themselves are a marvel of culinary minimalism. Chickpea flour, a pantry staple in Indian households, forms the base. Water, a touch of oil, and a pinch of salt are all it takes to transform this unassuming ingredient into a soft dough, ready to be shaped into bite-sized dumplings. The shaak, on the other hand, is where the magic happens. It’s a symphony of common Indian spices – cumin, coriander, turmeric, and chilies – all dancing together in a creamy yogurt base. The result? A vibrant curry that’s both comforting and invigorating, perfectly complementing the gentle texture of the dhokli.
More Than Just a Dish: A Celebration of Culture
The magic of kathiyawadi dhokli nu shaak extends beyond its ingredients. It’s a dish steeped in cultural significance. In Gujarati households, it’s a symbol of warmth and hospitality, often served during family gatherings and festive occasions. The act of making dhokli together, rolling them out into thin ropes, and meticulously cutting them into bite-sized pieces, fosters a sense of connection and shared joy. The aroma of the simmering curry, wafting through the kitchen, is a welcoming invitation, promising a comforting and satisfying meal.
Dhokli Nu Shaak for Everyone
This curry isn’t confined to Gujarati traditions. Its versatility makes it a perfect addition to any table. Whether you’re a seasoned home cook looking for a new vegetarian repertoire staple, or a curious foodie yearning to explore the vibrant flavors of India, this dish is an excellent starting point.
This recipe guide will take you through the process of creating dhokli nu shaak in your own kitchen. It’s a journey that’s both simple and rewarding. Each step, from kneading the dough to simmering the curry, allows you to connect with a rich culinary heritage. So, preheat your pan, gather your ingredients, and get ready to embark on a delicious escapade to the heart of Gujarat. Let’s unravel the comfort and simplicity that defines this Gujarati shaak, one flavorful bite at a time.
Checkout more easy to make Gujarati Recipes :
So, here goes Kathiyawadi recipe version of famous Gujarati Dhokli Nu Shaak.
Kathiyawadi Dhokli nu Shaak recipe (कठियावाडी ढोक्ली की सबजी)
Ingredients
For Dhokli
- 1.5 cup water
- 1 tbsp chopped garlic cloves
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander cumin powder
- salt as per taste
- 0.25 tsp baking soda
- 1 cup gram flour
- 1 tbsp oil
For Gravy
- 4 tbsp oil
- 2 tbsp crushed garlic
- 1 tbsp chilli powder
- 1 tbsp kashmiri red chilli powder
- 1 tsp turmeric powder
- 1 tbsp coriander cumin powder
- 2.5 cups buttermilk
- salt as per taste
For Granish
- Coriander leaves
Instructions
- Boil 1.5 cup of water in a pan. Add chopped garlic, red chilli powder, turmeric powder, coriander cumin powder, salt and baking soda to this.1 tbsp chopped garlic cloves, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tsp coriander cumin powder, salt as per taste, 0.25 tsp baking soda, 1.5 cup water
- Once water boils, add gram flour to it and stir it with Rolling pin (do not use spatula or any other ladle since this will not give you the desired texture of dhokli).1 cup gram flour
- Cover and cook gram flour mixture for 2-3 minutes.
- Now, prepare a flat surface by applying some oil. In the meantime, once the gram flour mixture is cooked, add oil and give it a stir once again.1 tbsp oil
- Bring this mixture to the prepared surface and shape it with your hands with a thickness of approximately 0.5 inches. (Do apply some oil on your hands before shaping the dough, otherwise dough will stick to your hands).
- Once the dough mixture is cool, cut it into 1×1 inch pieces.
- In a pan, add 4 tbsp oil and to it add crushed garlic, chilli powder, kashmiri red chilli powder, turmeric powder and coriander cumin powder. Once the raw smell of spices are gone, add buttermilk to it. Cover and cook until oil separates.1 tsp red chilli powder, 4 tbsp oil, 2 tbsp crushed garlic, 1 tbsp chilli powder, 1 tbsp kashmiri red chilli powder, 1 tsp turmeric powder, 1 tbsp coriander cumin powder, 2.5 cups buttermilk, salt as per taste
- Add dhokli to this gravy and cook for another 5-7 minutes.
- Garnish with coriander, serve hot with Roti or rice.Coriander leaves
- Enjoy!
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