Guar Ma Dhokli / Spiced Wheat Sheets In Cluster Beans
Guar Ma Dhokli / Spiced Wheat Sheets In Cluster Beans is a popular dish made in Gujarat by cooking cluster beans with spiced flat wheat flour sheets. It has curry / soup like conistency and can be served as a one meal dish for lunch or dinner. Some people also prefer to eat it along with roti or thepla or rice. It is vegan.
Course brunch, dinner, lunch, one meal dish, one pot meal, vegan
In a big mixing bowl, add bhakri flour (ghau no jado lot), wheat flour, oil, asafoetida, turmeric powder, red chili powder, carom seeds, salt. ( My father in law is allergic to carom seeds and hence I have not added it in the dough and had used cumin seed powder. But addition of carom seeds imparts a nice flavor to the dhoki and also aids digestion).
Mix well all the ingredients with your finger tips. Add yogurt.
Mix well and start kneading into a semi stiff dough by addition water gradually.
The dough is mixed well and kneaded.
Now add a tsp of oil and smooth the dough by kneading it well.
Rest and keep aside for 20 minutes. White spots can be seen on the dough after 20 minutes.
Divide the dough into four portions and roll thin log as shown from each portion.
Cut into very tiny pieces out of each rolled log.
Press the tiny pieces between palms and press and flatten. This is called luva.
Put the pressed luva on a rolling board and roll to a size of coin. (Traditionally, the ladies of the house use to sit and press the luva with their fingers and make small coin size dhokli. Since it was pressed with fingers it was known as daabeli dhokli and was time consuming). Now a days due to lack of time always, It is easy to roll the dhokli with a help or rolling pin as shown.
The pressed dhokli are ready. Put some oil on them to avoid sticking and cover and keep them aside.
Cooking dhokli
Wash and chop the guar sing. (I have used frozen guar and had thawed it).
Heat oil in a big pressure cooker pan. Add carom seeds, asafoetida, ginger garlic paste. (I have used mustard seeds and cumin seeds as my father in law is allergic to carom seeds).
Saute the ginger garlic paste till the raw aroma goes away.
Add the chopped guar sing (cluster beans) and mix.
Add spices - turmeric powder, coriander cumin powder, red chili powder.
Saute the spices well.
Add water, salt and bring it to boil. (In the meantime, press the dhokli from the dough).
Once the water starts to boil, add the pressed dhokli one by one. ( The dhokli should be put in the boiling water to prevent from sticking).
Put dhokli in batches of 20-25 so that they get enough time to cook and there is enough space. This way put all the dhokli one by one. Add lemon juice and sugar and mix well.
Put the pressure cooker lid on with the whistle and pressure cook the dhokli for 4-5 whistles.
Let the pressure cooker cool by itself. Remove the whistle and open the lid. The guar ma dhokli is ready to serve. Mix it gently and serve.
Remove the piping hot guar ma dhokli / spiced wheat sheets in cluster beans in the serving bowl and serve hot.