vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Protein-packed Kala Chana shaak with homestyle bhakri - a fiber-rich, soul-satisfying dinner!
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Serving size: 2 pieces
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal portions.
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
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Protein-packed Kala Chana shaak with homestyle bhakri - a fiber-rich, soul-satisfying dinner!
This gujarati dish is perfect for dinner. With 527.29 calories and 18.09g of protein per serving, it's a high-fiber option for your meal plan.
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
Serving size: 1 cup
Prepare the Tempering (Vaghar): Heat oil in a 3-liter pressure cooker over medium heat. Once hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the grated ginger and slit green chilies to the cooker. Sauté for about 1 minute until the raw smell of the ginger disappears.
Build the Gravy Base: Pour in the tomato puree. Cook for 4-5 minutes, stirring occasionally, until the puree thickens and you see oil separating at the edges. Add the turmeric powder, Kashmiri red chili powder, and coriander-cumin powder. Mix well and cook for another minute.
Pressure Cook the Chana: Add the drained kala chana, 3 cups of water, jaggery, and salt to the cooker. Stir everything together to combine. Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes.
Natural Pressure Release: Turn off the heat and allow the pressure to release naturally. This is important for ensuring the chana is perfectly tender. This will take about 10-15 minutes.
Finish and Serve: Open the cooker. Using the back of a ladle, gently mash a few chickpeas against the side of the cooker to slightly thicken the gravy. Turn the heat back on to low, stir in the fresh lemon juice and chopped coriander leaves. Let it simmer for 2 minutes, then turn off the heat. Serve hot with roti or rice.