Potato Stuffed Dal Dhokli Recipe
A vegetarian North Indian Recipes recipe with whole wheat flour, salt - to taste, sunflower oil. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To prepare Potato Stuffed Dal Dhokli Recipe, get prep with all the ingredients mentioned and proceed with making the dumplings
potato (aloo) - boiled and mashed(3) - 2
Start with sieving the flour with salt and knead into a semi-stiff dough with enough water
whole wheat flour(1 cup)salt - to tastewhole wheat flour - for rollingsalt - to taste - 3
Cover the dough with a lid and keep aside for 10-15 minutes
- 4
Meanwhile prepare filling for dumplings
- 5
Take boiled and mashed potato in one bowl, add salt to taste, chilli powder, turmeric powder, chopped coriander, Garam masala, lemon juice and sugar(optional)
salt - to tastepotato (aloo) - boiled and mashed(3)red chilli powder(1 tablespoon)garam masala powder(1/2 tablespoon)coriander (dhania) leaves - chopped(2 tablespoon)sugar - optional(1 tablespoon)lemon juice(1/2 tablespoon)arhar dal (split toor dal) - boiled and ground(1 cup)turmeric powder (haldi)(1/4 tablespoon)raw peanuts (moongphali) - boiled(1/3 cup)salt - to tastetomato - finely chopped(1)green chilli - finely chopped(1)lemon juice(1/2 tablespoon)jaggery - chopped(3 tablespoon)coriander (dhania) leaves - chopped(4 tablespoon) - 6
Mix all spices well into potato
potato (aloo) - boiled and mashed(3) - 7
Make medium sized balls from the potato mixture
potato (aloo) - boiled and mashed(3) - 8
Make about 10-15 equal small sized balls from the dough
- 9
Roll out into 3-4 inches diameter roti base with a rolling pin, place the potato ball in center of roti
whole wheat flour - for rollingpotato (aloo) - boiled and mashed(3)inch ginger - grated(1) - 10
This rolled out roti dough should be thinner, like the thickness of regular chapati
- 11
Bring together all the edges in the center and join them
- 12
Cover whole potato roll with roti, remove the excess dough if necessary
whole wheat flour(1 cup)whole wheat flour - for rollingpotato (aloo) - boiled and mashed(3) - 13
Try to avoid thick covering around the stuffing
- 14
Similarly, prepare 10-15 dumplings till all the filling is used up and cover with a plate
- 15
For Lentil CurryTo make lentil curry, clean, wash and drain the lentils
curry leaves(10) - 16
Combine the lentil, about 2 cups of water, & turmeric powder in a pressure cooker and cook for 3 whistles
red chilli powder(1 tablespoon)garam masala powder(1/2 tablespoon)turmeric powder (haldi)(1/4 tablespoon) - 17
Combine the cooked dal and a cup of hot water in a tall mixing bowl and blend it well using a hand blender till smooth
- 18
Add enough water and mix very well
- 19
Place the mixture in a shallow frying pan on the flame and add turmeric powder, peanuts boiled, salt to taste, tomato, green chilli, ginger, lemon juice, & jaggery
salt - to tastepotato (aloo) - boiled and mashed(3)red chilli powder(1 tablespoon)garam masala powder(1/2 tablespoon)lemon juice(1/2 tablespoon)arhar dal (split toor dal) - boiled and ground(1 cup)turmeric powder (haldi)(1/4 tablespoon)raw peanuts (moongphali) - boiled(1/3 cup)salt - to tastetomato - finely chopped(1)green chilli - finely chopped(1)inch ginger - grated(1)lemon juice(1/2 tablespoon)jaggery - chopped(3 tablespoon) - 20
Mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally
- 21
Now add prepared dumplings gently into dal, and cook them for another 15 minutes, once dumplings are starting to come at top of dal, it is almost cooked
- 22
Meanwhile, for the tempering, heat the oil in a small non-stick pan, add mustard seeds and cumin seeds, allow them to crackle
mustard seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)cinnamon stick (dalchini)(1) - 23
When the seeds crackle, add the asafoetida, curry leaves, red chillies, cinnamon, cloves, bay Leaf and sauté on medium till aromatic
red chilli powder(1 tablespoon)coriander (dhania) leaves - chopped(2 tablespoon)green chilli - finely chopped(1)mustard seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)asafoetida (hing)(1/4 teaspoon)curry leaves(10)dry red chillies(2)cinnamon stick (dalchini)(1)cloves (laung)(2)bay leaf (tej patta)(1)coriander (dhania) leaves - chopped(4 tablespoon) - 24
Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
- 25
After adding tempering cook for 5 minutes and now it is ready to serve
- 26
Serve Potato Stuffed Dal Dhokli Recipe along with Masala Khichia Recipe (Spicy Corn Flour Papad) for a meal in itself
whole wheat flour(1 cup)whole wheat flour - for rollingpotato (aloo) - boiled and mashed(3)garam masala powder(1/2 tablespoon)
Nutrition Facts
Per serving
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Potato Stuffed Dal Dhokli Recipe
A vegetarian North Indian Recipes recipe with whole wheat flour, salt - to taste, sunflower oil. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
26 steps- 1
To prepare Potato Stuffed Dal Dhokli Recipe, get prep with all the ingredients mentioned and proceed with making the dumplings
potato (aloo) - boiled and mashed(3) - 2
Start with sieving the flour with salt and knead into a semi-stiff dough with enough water
whole wheat flour(1 cup)salt - to tastewhole wheat flour - for rollingsalt - to taste - 3
Cover the dough with a lid and keep aside for 10-15 minutes
- 4
Meanwhile prepare filling for dumplings
- 5
Take boiled and mashed potato in one bowl, add salt to taste, chilli powder, turmeric powder, chopped coriander, Garam masala, lemon juice and sugar(optional)
salt - to tastepotato (aloo) - boiled and mashed(3)red chilli powder(1 tablespoon)garam masala powder(1/2 tablespoon)coriander (dhania) leaves - chopped(2 tablespoon)sugar - optional(1 tablespoon)lemon juice(1/2 tablespoon)arhar dal (split toor dal) - boiled and ground(1 cup)turmeric powder (haldi)(1/4 tablespoon)raw peanuts (moongphali) - boiled(1/3 cup)salt - to tastetomato - finely chopped(1)green chilli - finely chopped(1)lemon juice(1/2 tablespoon)jaggery - chopped(3 tablespoon)coriander (dhania) leaves - chopped(4 tablespoon) - 6
Mix all spices well into potato
potato (aloo) - boiled and mashed(3) - 7
Make medium sized balls from the potato mixture
potato (aloo) - boiled and mashed(3) - 8
Make about 10-15 equal small sized balls from the dough
- 9
Roll out into 3-4 inches diameter roti base with a rolling pin, place the potato ball in center of roti
whole wheat flour - for rollingpotato (aloo) - boiled and mashed(3)inch ginger - grated(1) - 10
This rolled out roti dough should be thinner, like the thickness of regular chapati
- 11
Bring together all the edges in the center and join them
- 12
Cover whole potato roll with roti, remove the excess dough if necessary
whole wheat flour(1 cup)whole wheat flour - for rollingpotato (aloo) - boiled and mashed(3) - 13
Try to avoid thick covering around the stuffing
- 14
Similarly, prepare 10-15 dumplings till all the filling is used up and cover with a plate
- 15
For Lentil CurryTo make lentil curry, clean, wash and drain the lentils
curry leaves(10) - 16
Combine the lentil, about 2 cups of water, & turmeric powder in a pressure cooker and cook for 3 whistles
red chilli powder(1 tablespoon)garam masala powder(1/2 tablespoon)turmeric powder (haldi)(1/4 tablespoon) - 17
Combine the cooked dal and a cup of hot water in a tall mixing bowl and blend it well using a hand blender till smooth
- 18
Add enough water and mix very well
- 19
Place the mixture in a shallow frying pan on the flame and add turmeric powder, peanuts boiled, salt to taste, tomato, green chilli, ginger, lemon juice, & jaggery
salt - to tastepotato (aloo) - boiled and mashed(3)red chilli powder(1 tablespoon)garam masala powder(1/2 tablespoon)lemon juice(1/2 tablespoon)arhar dal (split toor dal) - boiled and ground(1 cup)turmeric powder (haldi)(1/4 tablespoon)raw peanuts (moongphali) - boiled(1/3 cup)salt - to tastetomato - finely chopped(1)green chilli - finely chopped(1)inch ginger - grated(1)lemon juice(1/2 tablespoon)jaggery - chopped(3 tablespoon) - 20
Mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally
- 21
Now add prepared dumplings gently into dal, and cook them for another 15 minutes, once dumplings are starting to come at top of dal, it is almost cooked
- 22
Meanwhile, for the tempering, heat the oil in a small non-stick pan, add mustard seeds and cumin seeds, allow them to crackle
mustard seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)cinnamon stick (dalchini)(1) - 23
When the seeds crackle, add the asafoetida, curry leaves, red chillies, cinnamon, cloves, bay Leaf and sauté on medium till aromatic
red chilli powder(1 tablespoon)coriander (dhania) leaves - chopped(2 tablespoon)green chilli - finely chopped(1)mustard seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)asafoetida (hing)(1/4 teaspoon)curry leaves(10)dry red chillies(2)cinnamon stick (dalchini)(1)cloves (laung)(2)bay leaf (tej patta)(1)coriander (dhania) leaves - chopped(4 tablespoon) - 24
Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
- 25
After adding tempering cook for 5 minutes and now it is ready to serve
- 26
Serve Potato Stuffed Dal Dhokli Recipe along with Masala Khichia Recipe (Spicy Corn Flour Papad) for a meal in itself
whole wheat flour(1 cup)whole wheat flour - for rollingpotato (aloo) - boiled and mashed(3)garam masala powder(1/2 tablespoon)
About this recipe
A vegetarian North Indian Recipes recipe with whole wheat flour, salt - to taste, sunflower oil. Ready in 1h 40m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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