Rajwadi Dhokli Nu Shak | Spiced Chickpea Flour Dumplings in Yogurt Curry

I have very fond memories of enjoying this delicious Rajwadi Dhokli nu Shak with my dad. My dad and I absolutely love this curry, it is one of our favorites and I am sure you won't be surprised if I tell you, that I bond with everyone close to me in my life over food. We would enjoy this curry with simple hearty rotlis, vaghareli khichadi, and bajri na rotlas. What a feast it was.

This recipe is easy and gluten-free. I have shared a short video on my Instagram to show how to make this recipe step by step.
https://www.instagram.com/thewhiskaddict/

Recipe for Rajwadi Dhokli nu Shak

Prep time 10 minsCook Time 20 minsTotal Time 30 minsServes 3-4 PeopleAuthor - Aayushi Patel
For the Dhoklis

• 1/4th Cup Yogurt
• 1/4th Cup Water
• Salt to taste

• 1 Cup Besan (Chickpea Flour)
• 3/4th Cup Water

• 1 tbsp Peanut Oil
• 1/2 Tsp Carrom Seeds (Ajmo)
• 1 Tsp Cumin Seeds (Jeeru)
• Pinch of Asafetida (hing)
• 3 Tsp's Garlic and Green Chili Paste
• 1/4th Tsp Turmeric
• 1 tsp Kashmiri Red Chili Powder

For the Curry

• 1/2 Cup Yogurt
• 1 Cup Water
• Salt to taste

• 1 Tbsp Peanut Oil
• 1Tsp Cumin Seeds (Jeeru)
• Pinch of Asafetida
• 1 and 1/2 Tbsp Garlic and Green Chili Paste
• 1/4th Tsp Turmeric
• 1 Tsp Kashmiri Red Chili Powder
• 1 Medium Onion Pureed
• 1 Tsp Dhana Jeeru (Cumin Coriander Powder)
• Chopped Cilantro
• 1/2 Tsp Garam Masalo

How to Make it

Make the Dhoklis

1. Prepare the buttermilk by mixing yogurt, water, and salt. keep it aside.
2. Next make the batter by sifting besan in a separate bowl, and add water. and mix it. make a lump free smooth batter.
3. Now in a heavy bottom pot, add oil. Let it heat up.
4. Crush the carrom seeds in between your palms and add it to the oil.
5. Add cumin seeds and asafetida.
6. Set the flame on low, and add turmeric, red chili powder, and garlic -- green chili paste
7. Now add the buttermilk and stir it continuously.
8. Bring it to a light simmer
9. Now add in the prepared besan batter and start stirring.
10. Once it starts cooking, it will start to form a dough consistency.
11. Add a Tsp of oil at this point, it gives a beautiful shine to the dhoklis.
12. Once the dough is ready put the pot off the flame.
13. Grease a plate with oil.
14. Now add the prepared dough to the plate and flatten it out. You can brush a little oil at this point, it is completely optional. Set it aside to cool.
15. In the meantime, prepare the curry.

For the Curry

1. Make the Buttermilk using yogurt, water and salt. Keep it aside.
2. To a heavy bottom pot, add oil, I am using peanut oil. Let it heat.
3. Add mustard seeds, cumin seeds and hing.
4. Add garlic green chili paste, turmeric and kashmiri red chili powder
5. Next, add in the onion puree. Cook until the oil separates. please be patient while the onion cooks. (You can also cut the onion add a little oil and microwave it for a minute or two before pureeing it) It will help you reduce the cooking time of onion puree.
6. Next, add in cumin-coriander powder. Give everything a mix.
7. Now goes in the prepared buttermilk. Keep stirring it until it comes to a light simmer.
8. At this point, the dhoklis must have cooled down. Cut them into squares and add them to the curry.
9. Simmer this for 7 mins. In between, add cilantro and garam masalo.
10. Serve it hot with rotlis (phulkas), Bajri na Rotla or Vaghareli Khichdi

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