Indian Kathiyawadi Dhokli Nu Shaak Recipe

Wheat flour: The main ingredient for the dumplings, providing a soft and chewy texture.

Oil: Used for sautéing the spices and adding richness to the dish.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color to the gravy.

Red chili powder: Brings heat and a deep red hue to the dish.

Cumin seeds: Imparts a nutty, peppery flavor when sautéed in oil.

Water: Used to create the gravy and cook the dumplings.

Salt: Enhances the overall flavor of the dish.

Lemon juice: Adds a tangy brightness that balances the spices.

When making the dough for the dumplings, ensure it is soft but not sticky. This can be achieved by gradually adding water to the wheat flour while kneading. A soft dough will result in tender dumplings that absorb the flavors of the spices and lemon juice.

• wheat flour - Substitute with all-purpose flour: All-purpose flour can be used as a direct substitute, though the texture might be slightly different.

• oil - Substitute with ghee: Ghee adds a richer flavor and is commonly used in Indian cooking.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper has a similar heat level and can be used in the same quantity.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• Allow the dhokli nu shaak to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled dhokli nu shaak into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.

• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. The cool temperature will help preserve the flavors and texture.

• For longer storage, place the dhokli nu shaak in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When ready to reheat, thaw the dhokli nu shaak in the refrigerator overnight if frozen. This gradual thawing helps retain the dish's quality.

• Reheat the dish on the stovetop over medium heat, adding a splash of water if necessary to restore its consistency. Stir occasionally to ensure even heating.

• Alternatively, you can reheat the dhokli nu shaak in the microwave. Place it in a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even warming.

• If you notice any changes in texture or smell, it's best to discard the dish to avoid any health risks.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of water or vegetable broth to the pan to prevent sticking.
  3. Add the leftover Dhokli Nu Shaak to the pan.
  4. Stir occasionally to ensure even heating.
  5. Heat for about 5-7 minutes or until the dumplings are warmed through.
  6. Add a squeeze of lemon juice before serving to refresh the flavors.

• Microwave Method:

  1. Transfer the Dhokli Nu Shaak to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish halfway through to ensure even heating.
  5. Check if the dumplings are heated through; if not, continue microwaving in 1-minute increments.
  6. Add a dash of lemon juice before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Dhokli Nu Shaak in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes.
  5. Stir halfway through to ensure even heating.
  6. Remove from the oven and add a bit of lemon juice before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the Dhokli Nu Shaak in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 10-12 minutes.
  4. Check to ensure the dumplings are heated through.
  5. Add a squeeze of lemon juice before serving.

• Mixing bowl: Use this to combine the wheat flour, a pinch of salt, and water to make a soft dough.

• Pan: Heat the oil in this to sauté the cumin seeds, turmeric powder, and red chili powder.

• Spatula: Use this to stir the ingredients in the pan while sautéing and cooking.

• Measuring spoons: These will help you measure out the oil, turmeric powder, red chili powder, and lemon juice accurately.

• Measuring cup: Use this to measure the wheat flour and water.

• Rolling pin: Roll the dough into small dumplings with this tool.

• Knife: Use this to cut the dough into small dumplings if needed.

• Stove: This is essential for heating the pan and cooking the dumplings.

• Serving bowl: Serve the hot Kathiyawadi Dhokli Nu Shaak in this.

Prepare the dough in advance: Make the wheat flour dough a day before and store it in the fridge to save time on the cooking day.

Use a pressure cooker: Cook the dumplings in a pressure cooker to reduce the cooking time by half.

Pre-measure spices: Measure out the cumin seeds, turmeric powder, and red chili powder beforehand to streamline the cooking process.

Boil water in a kettle: Use a kettle to boil the water quickly before adding it to the pan.

Lemon juice substitute: Use bottled lemon juice instead of squeezing fresh lemons to save time.