Turia Dhokli
by Tarla Dalal

Adding whole wheat flour dhokli to a vegetable preparation helps to balance the flavour and also makes the dish more filling. Here, coriander-flavoured wheat flour dhoklis are cooked with a simple ridge gourd subzi, making it more wholesome and tasteful. Serve hot and fresh, for a soothing and sumptuous meal.

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Turia Dhokli recipe - How to make Turia Dhokli

For The Dhokli
1/4 cup whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
1/4 tsp chilli powder
a pinch of turmeric powder (haldi)
1/2 tbsp oil
1/2 tbsp chopped coriander (dhania)
salt to taste
whole wheat flour (gehun ka atta) for rolling

Other Ingredients
1 1/2 cups chopped ridge gourd (turai) cubes
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp ginger-green chilli paste
1/2 tsp sugar
1 tsp oil
salt to taste

Method
For the dhokli

Combine all the ingredients in a deep bowl and knead into a firm dough using enough water. Cover and keep aside.

How to proceed

Meanwhile, heat the oil in a deep pan, and add the asafoetida, turia, turmeric powder and salt, mix well and sauté on a medium flame for a few seconds.
Add 2 cups of water, chilli powder, ginger-green chilli paste and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Add the sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
Divide the dough into 2 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the chapatis for a few seconds from both the sides.
Cool and cut each chapati into diamond shapes.
Bring the vegetable to a boil, the dhokli pieces and cook on a medium flame for 5 to 7 minutes till the dhokli is cooked.
Serve immediately.