vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Perfectly spiced Rasawala Batata nu Shaak with hearty Bhakri – pure energy-giving comfort food.
A classic Gujarati comfort food! This simple potato curry features tender potatoes simmered in a thin, tangy, and slightly sweet tomato-based gravy. Perfect with hot rotis or rice, it's a soulful meal ready in under 30 minutes.
Serving size: 1 cup
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
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Perfectly spiced Rasawala Batata nu Shaak with hearty Bhakri – pure energy-giving comfort food.
This gujarati dish is perfect for dinner. With 457.19 calories and 12.01g of protein per serving, it's a high-fiber, gut-friendly option for your meal plan.
Prepare the ingredients. Ensure potatoes are boiled until fork-tender, then peeled and cut into 1-inch cubes. Blend the tomatoes into a smooth puree. Prepare the ginger-green chili paste. Keep all spices measured and ready.
Make the tempering (Vaghar). Heat oil in a medium-sized pot or kadai over medium heat. Once hot, add the mustard seeds and allow them to crackle completely, which should take about 30-45 seconds. Then, add the cumin seeds and hing, and sauté for another 15-20 seconds until fragrant.
Sauté the aromatics and tomato base. Add the ginger-green chili paste to the pot and sauté for about 1 minute until the raw aroma disappears. Pour in the tomato puree, mix well, and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add spices and potatoes. Lower the heat and add the turmeric powder, Kashmiri red chili powder, and dhana jeeru powder. Stir and cook for 1 minute until the spices are aromatic. Add the boiled potato cubes, salt, and grated jaggery. Gently toss to coat the potatoes with the masala without breaking them.
Simmer the curry. Pour in 2 cups of water and stir everything together. Increase the heat and bring the curry to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes. This allows the potatoes to absorb all the flavors of the gravy.
Finish and garnish. Turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish generously with chopped coriander leaves. Let the shaak rest for 5-10 minutes before serving to allow the flavors to meld beautifully.
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.
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.