Sabji Dhokli/ Sabji Pitthi

• Servings: 4-5
• Preparing Pitthi time : 15-17 minutes.
• Chopping vegetables time: 5 minutes.
• Frying & cooking Curry time: 15-17 minutes.
• Combine Cooking time: 15-17 minute
• Garnishing time: 2 minutes.
• Total time: 58 minutes.

Sabji Dhokli is a comforting and delicious Indian dish where dhokli (small pieces of dough) are cooked in a spiced and flavourful vegetable curry.

My dadi maa appreciated that “Sabji Dhokli”prepared by her daughter in law is so flavourful, her admiration infuses the meal with special meaning, reflecting the love and care poured into its preparation.

Sabji Dhokli/ Sabji Pitthiis” is Indian dish where dhokli (small pieces of dough) are cooked in a spiced and flavourful vegetable curry.

Adding dill leaves not only enhances the dish with a fresh aromatic flavour but also boosts its nutritional value.

As the dough dumplings simmer in the rich curry, they absorb the fragrant broth, making each bite a burst of flavour.

Here is the recipe…

Ingredients:

For the Dhokli:

• Wheat flour: 1 cup
• Dill/soya Leaves: 50 gm.
• carom seeds (ajwain): 1/2 teaspoon
• Salt: 1/4 teaspoon (as per taste)
• Ghee(clarified butter): 1 teaspoon
• For the Sabji (Curry):
• Cooking oil: 2 tablespoon
• Cumin: 1/4 teaspoon
• Whole red chilli: 1 no.
• Onion: 1 small chopped
• Tomato: 1 medium chopped
• Green chilies: 1-2 no. chopped
• Ginger-garlic paste: 1 teaspoon
• Eggplant/Mixed vegetables (like potatoes, carrots, peas, etc.): 1 cup
• Fresh/ frozen peas: 1/4 cup
• Turmeric powder: 1/2 teaspoon
• Red chilli powder: as per taste
• Coriander powder:1/2 teaspoon
• Garam masala powder: 1/4 teaspoon
• Salt: 1 teaspoon (to taste)
• Water: 2-3 cups (as required)
• Fresh Dill/soya leaves: 20 gm. chopped

Preparation:

1. Prepare the Dhokli/ Pitthi:

1. In a mixing bowl, combine whole wheat flour, ajwain, ghee, chopped dill leaves and salt, mix well. Add water to knead into a firm dough. Let it rest for 15-20 minutes (The dough can be made in food processor also).

Shaping the pitthi:

1. Divide dough into 4 parts, make big lemon size balls, roll out the ball into thick and big chapati (Indian bread).
2. Cut ~ 2” diameter chapati with the help of cutter or tumbler.
3. Now fold the edges of small chapati from three sides and press little into centre as per photograph shown.
4. Repeat with all dough. Now pitthi is ready .keep aside.

Chopping the vegetable:

1. Chop eggplant, onion and tomato into small pieces, keep aside.
2. Finely chop dill leaves, keep aside.
3. Slit green chilli, keep aside.

Prepare the Sabji (Curry):

1. In a large pan, heat oil, add cumin and red chilli, let it sputter few seconds on medium flame.
2. Add chopped onions. Sauté for couple of minutes or until onions turn golden brown in colour.
3. Add tomatoes, green chilies, and ginger-garlic paste. Continue to cook until tomatoes soften, it takes 2-3 minutes.
4. Add eggplant and peas, continue to cook for couple of minutes, add turmeric powder, chilli powder, coriander powder, and salt.
5. Continue to stir fry for 2-3 minutes or until half done.
6. Add water to cover the vegetables and bring to a boil.

Combine and Cook:

1. Add the prepared dhoklis to the boiling curry and stir gently.
2. Reduce the heat and let the curry simmer for about10-15 minutes or until the dhoklis are cooked and the curry thickens.
3. Add garam masala and mix well.

Garnish and Serve:

1. Garnish with fried slices of eggplant and dill leaves.
2. Serve hot with Salted Lassi/ Chhachh along with  bowl of seasonal salad.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Sabji Dhokli/ Sabji Pitthi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.