DHOKLI in MANGO FAJETA (fusion)

Name: DHOKLI in MANGO FAJETA (fusion)
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 cups water extracted from washed mango seeds and peels; 2/3 cup wheat flour; 1 tablespoon oil; 1/2 tsp red chili powder; Salt to taste; 1/4 tsp Turmeric powder; 1|2 tsp asafoetida; 1/2 tsp carom seeds (ajwain); 1 teaspoon oil + 1 teaspoon ghee; 1/2 teaspoon mustard seeds; 1 teaspoon carom seeds (ajwain); 2 cloves; small piece of cinnamon; 1 whole dry red chili; 1\2 tsp asafoetida; 1\2 tsp red chili powder; 1tsp jaggery

Ketki Dave @ketki_10

Ahmedabad

#JFB
Week - 2 modern treat
#dhokliinmangofajeta(fusion)

Ketki Dave @ketki_10

Ahmedabad

#JFB
Week - 2 modern treat
#dhokliinmangofajeta(fusion)

Saved

Ingredients

45 minutes

2 servings

1.5 cupswater extracted from washed mango seeds and peels
For the Dhokli:-
2/3 cup wheat flour
1 tablespoon oil
1/2 tsp red chili powder
Salt to taste
1/4 tspTurmeric powder
1|2 tsp asafoetida
1/2 tsp carom seeds (ajwain)
For Tempering (Vaghar):-
1 teaspoon oil + 1 teaspoon ghee
1/2 teaspoonmustard seeds
1 teaspooncarom seeds (ajwain)
2 cloves
small piece of cinnamon
1 whole dry red chili
1\2 tsp asafoetida
1\2 tsp red chili powder
1tsp jaggery

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Steps

45 minutes

1

Make water extract fromwashed mango seeds & peels.... In a pressure cooker, add the washed mango seeds and peels along with 1 glass of water. Close the lid and bring it to a boil.
2

In a mixing bowl, combine wheat flour with oil (mon), salt, chili powder, turmeric powder, and carom seeds. Knead it into a stiff dough, similar to that for thepla/chopda. Roll out two large, thick rotis (luva) and cut them with a cutter.
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4

Once the water on the side comes to a boil, add the cut pieces to it. Close the lid of the pressure cooker and cook for 1 whistle.
5

When the pressure cooker cools down, start boiling the dhokli on one side. On the other side, heat oil in a tempering pan (vaghariya). Once the mustard seeds crackle, add carom seeds,cloves & Taj,asafoetida (hing), methiya masala (pickle masala), red dry chili and red chili powder. Pour this tempering over the dhokli. To the dhokli, add salt, chili powder, turmeric powder, and a small piece of jaggery. After a short while, turn off the gas.
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