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Potato Stuffed Dal Dhokli Recipe
North Indian RecipesLunchVegetarian

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🇮🇳

Calories
1215kcal
Estimated Cost
₹725-875
Carbs128g
Protein58g
Fats53g
Servings Scaler
4

Instructions

26 steps
  1. 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. 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. 3

    Cover the dough with a lid and keep aside for 10-15 minutes

  4. 4

    Meanwhile prepare filling for dumplings

  5. 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. 6

    Mix all spices well into potato

    potato (aloo) - boiled and mashed(3)
  7. 7

    Make medium sized balls from the potato mixture

    potato (aloo) - boiled and mashed(3)
  8. 8

    Make about 10-15 equal small sized balls from the dough

  9. 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. 10

    This rolled out roti dough should be thinner, like the thickness of regular chapati

  11. 11

    Bring together all the edges in the center and join them

  12. 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. 13

    Try to avoid thick covering around the stuffing

  14. 14

    Similarly, prepare 10-15 dumplings till all the filling is used up and cover with a plate

  15. 15

    For Lentil CurryTo make lentil curry, clean, wash and drain the lentils

    curry leaves(10)
  16. 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. 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. 18

    Add enough water and mix very well

  19. 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. 20

    Mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally

  21. 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. 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. 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. 24

    Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally

  25. 25

    After adding tempering cook for 5 minutes and now it is ready to serve

  26. 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)

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