Guvar Dhokli Nu Shaak

Name: Guvar Dhokli Nu Shaak
Cuisine: British
Ingredients: about 1/3 cup Water; 3 cups Water; to taste Salt; 1 teaspoon Jaggery; 1 teaspoon Chilli powder; 1 tablespoon Coriander and cumin powder; 1/2 teaspoon Turmeric powder; 1 Tomato, finely chopped; 1/4 teaspoon Asafoetida; 3 cloves Garlic, finely chopped; 1 teaspoon Mustard seeds; 1 teaspoon Ajwain; 2 tablespoons Oil; 500 g Cluster beans; 1 cup Gram flour; to taste Salt; 1/4 teaspoon Asafoetida; 1 teaspoon Lemon juice; 1 teaspoon Jaggery or sugar; 1 teaspoon Coriander leaves; 1 teaspoon Oil; 1/2 teaspoon Baking soda; 1 teaspoon Sesame seeds; 1 teaspoon Ajwain; 1 tablespoon Cumin and coriander powder; 1 teaspoon Chilli powder; 1/2 teaspoon Turmeric powder; 1/3 cup Wheat flour

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Cluster beans and dhokli are perfect combination

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Cluster beans and dhokli are perfect combination

Saved

Ingredients

about 1/3 cup Water
3 cupsWater
to taste Salt
1 teaspoonJaggery
1 teaspoonChilli powder
1 tablespoonCoriander and cumin powder
1/2 teaspoonTurmeric powder
1Tomato, finely chopped
1/4 teaspoonAsafoetida
3 clovesGarlic, finely chopped
1 teaspoonMustard seeds
1 teaspoonAjwain
2 tablespoonsOil
500 gCluster beans
1 cupGram flour
to taste Salt
1/4 teaspoonAsafoetida
1 teaspoonLemon juice
1 teaspoonJaggery or sugar
1 teaspoonCoriander leaves
1 teaspoonOil
1/2 teaspoonBaking soda
1 teaspoonSesame seeds
1 teaspoonAjwain
1 tablespoonCumin and coriander powder
1 teaspoonChilli powder
1/2 teaspoonTurmeric powder
1/3 cupWheat flour

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Steps

1

Mix all dhokli ingredients, add water gradually, and knead into a firm dough.
2
3

Divide dough into small pieces and flatten slightly.
4

Heat oil in a pressure cooker, add mustard seeds and ajwain. When they splutter, add asafoetida and garlic.
5

Add tomato, turmeric, chilli powder, coriander and cumin powder, and salt. Cook for 1 minute.
6

Add cluster beans and 3 cups water. Bring to a boil.
7

Add dhokli pieces. Close the lid and cook for 2 whistles.
8

Let the pressure release, open the lid, add jaggery, and simmer for 1 minute.
9

Serve hot, garnished with coriander leaves.

Tips

Ensure the dhokli dough is firm, similar to bhakhari, for the best texture.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on July 16, 2025 16:07

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.