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Cabbage and Fresh Methi Dhokra
Gujarati Vegetarian Dish |
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2 medium scoop fulls of white or medium roti flour (Chappati flour)
1/2 scoop channa (Gram) flour
just under 1/2 scoop full of coarse or fine semolina (ravo/suji)
1/2 small white cabbage, finely diced or shredded
bunch of fresh methi leaves, to taste
Lasan/Adu/Marcha paste, to taste (Garlic/ginger/hot green chillies) heavy on the garlic
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Mix all of this with the 3 flours and add the usual massalas ie. dhana jeeru, salt and red chilli powder to taste, tumeric (haldi).
Add about 2-3 Tbls. of groundnut, corn or sunflower oil plus water and knead. The mixture must be fairly thick (like roti atta) so that you can form them into a kebab/sausage shape with your hands.
Put about 3 Tbls. oil in a large pot, heat and do a talka (tempering/vaghar) with rai methi seeds, a pinch of Jeeru and pour boiling water into talka so pot is about half full. Bring to a boil and add about 2 big handfulls of diced cabbage to the mixture. You can also add a little garlic/chilli/ginger paste too.
Now start rolling out the dough in sausage shapes about 2 inches long and about 1/2 inch thick and gently lower them into the boiling water.
After you have put half of them in the pot, give it a very gentle stir and continue putting the rest so that when finished, the water just covers the mix, add boiling water, if necessary.
Bring to a boil and reduce heat so that it is simmering. Stir gently after 10 minutes and leave until cooked. Maybe stir gently again once perhaps but you will be able to tell.
It takes about 40 minutes to cook. Let it stand in its own heat for at least 20 minutes if not a half hour before eating. Taste and add extra salt and chilli powder, if needed.
Garnish with dhana bhaji (corriander leaves).
Eat on its own or it tastes good with roti as well.
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Preparation Time: 40 minutes |
Serves: |
| Recipe Origin: India |
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Submitted by: |
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Hobby Cook
United Kingdom |
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| This recipe has been viewed 4512 times. |
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