CHATPATTA DHOKLA

What do you say to a Gujarati when they want you to whisper sweet nothings in their ear? something which excites them;something that is hot and will sweetly spice up their life?

The clue is in the post below so see if you can tell me the answer!

So this weekend we had our usual crowd in the Jikoni as I was planning on making Thali Dhokla or khatta dhokla, the typical all time Gujju favourite. Why, we are known for our weirdly named foods and non Gujjus all over the world think so but hey, “ame toh avaj che and amaru khavanu pan amara jevuj swadisht, chatpattu ne colorful che”.

So whilst everyone was getting ready to feast on the garam garam dhokla, I thought I’d create something else with the 2 types of chutneys and the dhokla batter. The idea was to create a layered dhokla and then garnish it with sev, pomegrate seeds, and the sweet tangy chutney. I think this would make an awesome starter on any dinner party menu

My recipe follows below. Its a bit time consuming but totally worth it.

Filling

2 medium size potatoes ( boiled and mashed)

1/4 cup peas boiled

1/4 teaspoon turmeric powder

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon garam masalo

1/2 teaspoon sugar

1/2 teaspoon citric acid

In a bowl mix all the above ingredients and mix well. Divide the mixture into 10 equal portions and roll into small balls. Flatten with your palms to form a Pattie. Set aside.

Dhokra

1 cup dhokra flour

1/2 cup yogurt

3/4 teaspoon salt

pinch turmeric powder

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

2 teaspoons chili paste

1 tablespoon oil

1 teaspoon Eno ( fruit salt)

In a bowl mix dhokra flour ,salt, turmeric powder, yogurt and ferment over night.

Put water in the steamer, turn the heat on and let the steamer get hot. grease the sieve ( chaini) and put in the steamer as well. Prepare the dhokra mix adding ginger paste, chili paste , garlic paste, oil and eno. Dip the potato Pattie in the dhokra mixture and place in the greased sieve. Cover the lid let the stuffed dhokra cook for 15 minutes. Remove the dhokra in the serving plate, garnish with green chutney, tamarind chutney, sev and pomegranate.