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Stuffed Potato Dal Dhokli Recipe | What Is The Recipe Of Stuffed Potato Dal Dhokli

Cuisine Indian
Author Rashmi Sharma

Ingredients

For The Dal

  • 1 cup toovar arhar dal
  • salt to taste
  • 5 kokum soaked for 15 minutes and drained
  • 1/2 tbsp lemon juice
  • 1/2 cup chopped jaggery gur
  • 1 tsp ginger-green chilli paste
  • 1 tsp chilli powder
  • 3 tbsp broken cashewnuts kaju
  • 10 curry leaves kadi patta
  • 1/4 tsp turmeric powder haldi
  • 2 tbsp ghee
  • 1 tbsp oil
  • 1/4 tsp cumin seeds jeera
  • 1/4 tsp mustard seeds rai / sarson
  • 1/4 tsp asafoetida hing
  • 1 stick cinnamon dalchini
  • 2 cloves laung / lavang

For The Stuffing

  • 1/2 cup boiled and mashed potatoes
  • 1 tbsp finely chopped coriander dhania
  • 1/4 tsp chilli powder
  • a pinch of turmeric powder haldi
  • 1/4 tsp coriander-cumin seeds dhania-jeera powder
  • 1/4 tsp dried mango powder amchur
  • salt to taste

For The Dough

  • 1/2 cup whole wheat flour gehun ka atta
  • 3/4 tbsp besan bengal gram flour
  • salt to taste
  • 1/4 tsp chilli powder
  • 1/4 tsp turmeric powder haldi
  • a pinch of carom seeds ajwain
  • 1/2 tbsp oil
  • whole wheat flour gehun ka atta for rolling

Other Ingerdients

  • 2 tbsp finely chopped coriander dhania

For Serving

  • ghee

Instructions

For the dal

  1. Clean, wash and drain the dal.
  2. Combine the dal and 2 cups of hot water in a pressure cooker and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth.
  5. Add more 2½ cups of hot water and mix very well.
  6. Place the deep non-stick pan on the flame , add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 5 to 7 minutes, while stirirng occasionally.
  7. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle.
  8. When the seeds crackle, add the asafoetida , cinnamon, cloves and sauté on a medium flame for 30 seconds.
  9. Add this tempering to the dal, mix well and cook on a medium flame for 2 minutes, while stirirng occasionally. Keep aside.

For the stuffed dhoklis

  1. Combine the potatoes, coriander, chilli powder, turmeric powder, coriander-cumin seeds powder, dried mango powder and salt in a deep bowl and mix very well.
  2. Divde the mixture into 20 small rounds and keep aside.
  3. Combine the whole wheat flour, besan, salt, chilli powder, turmeric powder, carom seeds and oil in a deep bowl and knead into a semi-stiff dough using enough water.
  4. Cover the dough with a lid and keep aside for atleast 15 minutes.
  5. Divide the dough into 2 equal portions.
  6. Roll out a portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
  7. Cut the rolled portion into 50 mm. (2”) diameter circles with help of a cookie cutter or a sharp vati.
  8. Put a portion of the potato stuffing in the centre and bring all the sides together towards the centre to seal it and press it lightly.
  9. Repeat steps 6 to 8 to make more stuffed dhoklis.

How to proceed

  1. Just before serving, boil the dal, once it starts boiling, add the stuffed dhoklis and coriander, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally.
  2. Serve immediately with ghee.