Potato Stuffed Dal Dhokli Recipe
If you’re craving a comforting North Indian dish that brings together soft, flavorful dough dumplings stuffed with spiced potatoes, cooked in a rich lentil-based broth, then the Potato Stuffed Dal Dhokli (Aloo Bharma Dal Dhokli) is the perfect meal for you. This hearty dish is a wonderful twist on traditional Dhokli, where the wheat flour dumplings are filled with a spiced potato mixture, making it a filling yet flavorful vegetarian delight. Itβs a perfect choice for lunch or dinner when you’re looking to prepare something simple yet delicious. The tanginess from the lemon juice, the sweet touch from jaggery, and the spicy and aromatic tempering elevate the flavor of the dal and dhokli, making every bite a treat.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
For Dhokli (Potato Stuffed Dumplings)
| Ingredient | Quantity |
|---|---|
| Wheat flour | 1 cup |
| Salt | To taste |
| Oil | 1 tbsp |
| Extra wheat flour (for rolling) | 1 tbsp |
| Potatoes (boiled and grated) | 3 medium |
| Red chili powder | 1 tbsp |
| Garam masala powder | 1/2 tbsp |
| Fresh coriander leaves (chopped) | 2 tbsp |
| Sugar (optional) | 1 tbsp |
| Lemon juice | 1/2 tbsp |
For Dal (Lentil Broth)
| Ingredient | Quantity |
|---|---|
| Toor dal (pigeon peas) | 1 cup (boiled and ground) |
| Turmeric powder | 1/4 tbsp |
| Peanuts (boiled) | 1/3 cup |
| Salt | To taste |
| Tomatoes (finely chopped) | 1 medium |
| Green chili (finely chopped) | 1 small |
| Fresh ginger (grated) | 1 inch |
| Lemon juice | 1/2 tbsp |
| Jaggery (finely chopped) | 3 tbsp |
| Oil | 1 tbsp |
| Mustard seeds | 1/2 tbsp |
| Cumin seeds | 1/2 tbsp |
| Asafoetida (hing) | 1/4 tsp |
| Curry leaves | 10 leaves |
| Round dried red chilies | 2 |
| Cinnamon stick | 1 inch |
| Cloves | 2 |
| Bay leaf | 1 |
| Fresh coriander leaves (chopped) | 4 tbsp |
Preparation Time: 25 minutes
Cooking Time: 75 minutes
Total Time: 1 hour 40 minutes
Servings: 4-5
Instructions
Making the Dhokli (Potato Stuffed Dumplings)
-
Prepare the dough: Sift the wheat flour and add salt to taste. Gradually add water and knead the dough well until it is smooth and pliable. Let the dough rest for about 10-15 minutes to soften and become easier to roll.
-
Prepare the potato filling: In a bowl, combine the boiled and grated potatoes with red chili powder, garam masala powder, chopped coriander leaves, lemon juice, sugar (optional), and salt. Mix all the ingredients thoroughly. Make small round balls of this potato mixture.
-
Shape the dhoklis: Divide the dough into 10-15 equal parts. Roll each part into a small ball and flatten it into a disc, about 3 to 4 inches in diameter. Place a potato ball in the center of each disc and seal the edges by folding the dough over the filling to form a stuffed dumpling. Repeat this process for the remaining dough and potato filling.
Preparing the Dal (Lentil Broth)
-
Cook the dal: In a pressure cooker, add the toor dal along with water and turmeric powder. Pressure cook for about 3 whistles, then let the pressure release naturally. Once the dal is cooked, blend it into a smooth mixture using a hand blender. If needed, add a little more water to achieve the desired consistency for the broth.
-
Add flavors to the dal: Transfer the dal mixture to a deep pan and add boiled peanuts, chopped tomatoes, green chilies, grated ginger, lemon juice, jaggery, and salt to taste. Stir everything together and cook for 10-15 minutes to allow the flavors to blend.
-
Cook the dhokli in the dal: Gently drop the prepared dhoklis into the simmering dal. Let them cook for about 15 minutes or until they are fully cooked and soft. Stir occasionally to ensure they donβt stick to the bottom.
Tempering (Tadka)
-
Prepare the tempering: In a small pan, heat 1 tbsp oil. Add mustard seeds and cumin seeds, and let them splutter for 10 seconds. Then add the asafoetida (hing), curry leaves, dried red chilies, cinnamon stick, cloves, and bay leaf. Fry for about 30 seconds until fragrant.
-
Add the tempering to the dal: Pour the tempering over the dal and dhokli mixture, stirring gently. Let everything cook together for an additional 5 minutes to allow the spices to infuse.
Final Touches
- Garnish and serve: Once the dal and dhoklis are fully cooked, garnish with fresh coriander leaves. Serve hot with a side of kachumber salad (fresh cucumber, tomato, and onion salad) and garlic chutney for an extra punch of flavor.
Serving Suggestions
This Potato Stuffed Dal Dhokli is a satisfying and comforting meal perfect for lunch or dinner. The combination of soft, stuffed dumplings and rich lentil broth makes for a hearty and nourishing dish. Pair it with Kachumber Salad for a refreshing contrast and a spicy garlic chutney to enhance the flavors. Enjoy this wholesome dish with your loved ones, and savor the true essence of North Indian home-style cooking.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 8g |
| Carbohydrates | 55g |
| Fat | 12g |
| Fiber | 7g |
| Sodium | 400mg |
| Potassium | 800mg |
| Vitamin A | 10% DV |
| Vitamin C | 20% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
This unique, hearty dish is full of flavor and will become a family favorite in no time. It offers a balanced meal with plenty of protein from the dal, fiber from the potatoes, and a rich, flavorful broth that is sure to satisfy your hunger. Perfect for any occasion, Potato Stuffed Dal Dhokli is a wonderful addition to your North Indian recipe repertoire.
