vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Fiber-rich Valor Papdi nu Shaak with wholesome Bhakri – a perfectly spiced, soul-satisfying homestyle meal.
A classic Gujarati winter specialty! Tender valor papdi (flat beans) and potatoes cooked in a tangy, sweet, and mildly spicy masala. A comforting and wholesome dish that pairs perfectly with rotli and dal.
Serving size: 1 serving
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: 1 serving
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Fiber-rich Valor Papdi nu Shaak with wholesome Bhakri – a perfectly spiced, soul-satisfying homestyle meal.
This gujarati dish is perfect for dinner. With 511.90999999999997 calories and 13.65g of protein per serving, it's a high-fiber option for your meal plan.
Prepare the vegetables. Wash the valor papdi thoroughly. Snap off the ends and pull down the side to remove the tough, fibrous string. Chop the beans into 1-inch pieces. Peel the potatoes and dice them into 1/2-inch cubes. Finely chop the tomatoes and slit the green chilies.
Make the tempering (Vaghar). Heat oil in a heavy-bottomed pan or a pressure cooker over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
Add remaining tempering ingredients. Lower the heat and add the cumin seeds, carom seeds, and asafoetida. Sauté for 10-15 seconds until fragrant. Be careful not to burn them.
Sauté aromatics and vegetables. Add the ginger paste and slit green chilies, and sauté for 30 seconds. Immediately add the chopped valor papdi and diced potatoes. Mix well to coat them evenly with the tempered oil and spices.
Add spices and cook. Add turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir and cook for 2-3 minutes, allowing the raw smell of the spices to dissipate.
Simmer the shaak. Add the chopped tomatoes and 1/2 cup of water. Stir everything together. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking. The shaak is ready when a potato cube can be easily pierced with a fork.
Add finishing flavors. Once the vegetables are tender, add the grated jaggery, garam masala, and fresh lemon juice. Mix gently and cook for another 2 minutes until the jaggery has completely dissolved and the flavors have melded.
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with phulka rotli, paratha, or as part of a Gujarati thali.
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.