Masala Patties (Dokri Nu Shak)
Dokri Nu Shak combines set gram-flour patties with a tomato masala. The patties need time to cool and hold their shape before they meet the sauce.
Whisk the sifted flour mixture into boiling water and cook until thick. Spread it out, let it cool completely, and cut it into squares that can be coated gently in the masala.
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
Sift the gram flour and combine it with onions, green chilies, dhanna jeera, salt, and citrus juice. Whisk this into 4 cups boiling water. On low heat, keep whisking for 10–15 minutes until thick and bubbling. Spread into a greased 12-inch square, cool fully, and cut into 1 1/2-inch pieces. For the sauce, heat the oil and briefly temper mustard, cumin, dried chilies, and optional curry leaves under a lid for 30 seconds. Add the remaining sauce ingredients except yogurt, water, gram flour, and cilantro. Cook over medium-low heat for 15–20 minutes, until oil shows at the surface. Coat the patties gently. Just before serving, whisk yogurt with the water and 1 tablespoon gram flour, add it to the pan, and warm on low for about 5 minutes. Finish with cilantro. Serves 4–6.