1 cup Gram Flour|
1 cup Chappati flour
3 tablespoons Cooking Oil
1 Cup Peas
1 tablespoon chopped Dhania (Corriander)
1½ teaspoons of Crushed ginger
1 litre of boiling water
200 grams of liquidised tinned plumed tomatoes
1 teaspoon Cumin Seeds (Jeeru)
2 teaspoons Salt
1½ Chilli Powder
1 teaspoon Garam Masala
½ teaspoon Hardar (turmeric powder)
In a bowl mix the gram flour with the chappati flour.
Add 1 teaspoon of salt,
1 teaspoon of red chilli powder,
1 teaspoon of garam masala,
1/4 teaspoon of turmeric and
1 tablespoon of cooking oil to the mixture.
Then mix to form a dough using warm water.
Roll the dough out on a flat surface with oil to about 2mm thick.
Cut into diamond shapes.
Heat 2 tablespoons of cooking oil in a pan.
Add 1 teaspoon of cumin seeds and cook for 30 seconds.
Add the tinned plummed tomatoes and crush.
Add 1 teaspoon of salt and ½
a teaspoon of chilli powder,
¼ teaspoon of hardar and 1½ teaspoons of crushed ginger.
Cook the mixture for 2-3 minutes.
Add the peas and cook for a further 5-6 minutes.
Add boiling water
Bring the water to the boil and add the Dhokri (carefully add
slices one by one to make sure they do not break
or stick to eachother).
Allow the dhokri to cook until soft
(add more water if necessary)
Taste and season as required.
Add corriander just before serving.