Aunty Zee’s Masala Patties (or Dokri Nu Shak)

Aunty Zee’s Masala Patties, also called Dokri Nu Shak, is a two-part dish: cooked gram-flour patties and a tomato-based masala sauce.

The patty mixture is whisked into boiling water and cooked until thick, then spread into a square, cooled completely, and cut. The source emphasizes sifting the flour and whisking to prevent lumps.

The masala is built from mustard seeds, cumin, chilies, curry leaves, tomato, ginger, garlic, spices, lemon, and tomato paste. Yogurt, water, and a little gram flour are added only just before serving.

Ingredients

• 2 cups gram flour
• 3/4 cup onions, chopped
• 2–3 fresh green chilies, chopped
• 1 1/2 teaspoons dhanna jeera
• 1 1/2 teaspoons salt
• Juice of 1 lemon or lime
• 1/4 cup grapeseed oil or good oil
• 1 teaspoon black mustard seeds
• 1/2 teaspoon whole cumin seeds
• 2 dried red chilies
• 6–8 curry leaves, optional
• 2 cups tomatoes, diced
• 1 teaspoon fresh ginger, minced
• 1 clove garlic, minced
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1 1/2 teaspoons salt
• Juice of 1 lemon or lime
• 1 tablespoon tomato paste
• 2 cups plain yogurt
• 1/2 cup water
• 1 tablespoon gram flour
• 1/4 cup fresh cilantro leaves, chopped, for garnish

Method

For the patties, sift the gram flour into a medium bowl, add the onions, green chilies, dhanna jeera, salt, and lemon or lime juice, and mix well. Bring 4 cups water to a boil, add the patty mixture, reduce to low, and whisk continuously for 10–15 minutes until bubbling and thick. Spread into a lightly greased 12-inch square, cool completely, and cut into 1 1/2-inch squares. For the masala, heat the oil in a large frying pan over medium-high heat, add mustard seeds, cumin seeds, dried chilies, and optional curry leaves, cover for 30 seconds, then add the remaining masala ingredients except yogurt, water, gram flour, and cilantro. Reduce to medium-low and cook 15–20 minutes until oil appears on the surface. Add the patties and coat gently. Before serving, whisk the yogurt, water, and gram flour until smooth, add to the pan, and heat on low about 5 minutes. Garnish with cilantro. Makes 4–6 servings.