Methi Dhokli

1. 1
   prep · ~10 min

   Prepare the fenugreek leaves and dhokli dough.

   1.Wash the fresh methi leaves thoroughly and chop roughly. Set aside.

   2.In a mixing bowl, combine whole wheat flour, chickpea flour, 2 tsp oil, carom seeds, 1 pinch turmeric, 1 pinch red chili powder, and 0.25 tsp salt.

   3.Add the chopped methi leaves and mix well to distribute evenly.

   4.Add water little by little and knead into a firm, smooth dough. Cover and set aside while you start the gravy.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat 2 tsp oil in a deep kadhai or pan over medium heat.

   2.Add mustard seeds and let them splutter completely (30 sec).

   3.Add cumin seeds and let them sizzle until fragrant (15 sec).

   4.Add asafoetida, curry leaves, slit green chilies, and chopped ginger. Sauté for 30 seconds until aromatic.

   TIPDon't let the ginger burn — it turns bitter fast. Keep the heat at medium.
3. 3
   simmer · ~7 min

   Build the fenugreek gravy.

   1.Add 3 cups of water to the kadhai and bring to a rolling boil.

   2.Add 1 pinch turmeric, 0.5 tsp red chili powder, 1 tsp coriander powder, and 0.5 tsp salt. Stir well.

   3.Add kokum petals and grated jaggery. Mix and let the gravy simmer for 5 minutes on medium heat.

   4.Taste the gravy and adjust the sweet-sour balance — it should be slightly tangy with a hint of sweetness.

   TIPThe gravy should be well-seasoned before adding dhokli. Dhokli absorbs salt and spices as it cooks, so keep the gravy slightly sharper than you'd normally prefer.
4. 4
   prep · ~5 min

   Roll and cut the dhokli.

   1.Divide the dough into 2 equal portions.

   2.Dust a flat surface with dry wheat flour. Roll each portion into a thin round, about 6-7 inches in diameter.

   3.Using a knife, cut the rolled dough into diamond shapes or small squares.
5. 5
   boil · ~15 min

   Cook the dhokli in the simmering gravy.

   1.Make sure the gravy is at a gentle boil. Slide the dhokli pieces into the gravy one by one, stirring gently after each addition to prevent sticking.

   2.Once all dhokli are added, reduce the heat to low-medium. Cover and cook for 12-15 minutes, stirring occasionally.

   3.The dhokli will float to the top and look glossy when cooked. Gravy will thicken slightly as the flour releases starch.

   TIPStir gently — rough stirring can break the dhokli pieces. They are delicate while cooking.
6. 6
   garnish · ~2 min

   Finish with roasted peanuts and fresh coriander.

   1.Dry roast the peanuts in a small pan until crunchy and lightly browned. Crush them coarsely.

   2.Sprinkle the crushed peanuts and chopped coriander leaves over the cooked Methi Dhokli.

   3.Turn off the heat and let it rest for 5 minutes — the flavors meld beautifully as it sits.
7. 7
   serve

   Serve Methi Dhokli warm with steamed rice or bajra roti.

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