Chef Meghna's Kathiyawadi Dhokli Nu Shak Recipe: A Delightful Taste of Gujarati Roots

Are you ready to explore the rich flavors of Gujarat with a traditional yet easy-to-make dish? Chef Meghna, a renowned food influencer known for her simple and delicious recipes, shares her cherished Kathiyawadi Dhokli Nu Shak recipe. This iconic dish is a testament to Gujarati culinary brilliance, combining the earthy essence of chickpea flour with a tangy buttermilk base. But what makes this recipe stand out, and how can you recreate the authentic flavors of Kathiyawad in your kitchen?

Step 1: Preparing the Dhokli

The first step involves making the dhokli, which is the heart of this dish.

Ingredients:

• 1 cup besan (gram flour)
• 1 tsp ajwain (carom seeds)
• 1/2 tsp haldi powder (turmeric)
• 1.5 tsp chili powder
• Salt to taste
• Pounded ginger and 2 green chilies
• 1.5 cups buttermilk

Method: Mix all dry ingredients in a bowl. Gradually add buttermilk while stirring continuously to avoid lumps. Cook the mixture in a pan over medium heat until it thickens and starts leaving the sides. Spread the mixture in a greased tray, let it cool slightly, and cut it into pieces.

Step 2: Making the Garlic Chutney

The garlic chutney is where the magic begins! Chef Meghna's version is all about balancing the sharpness of garlic with the heat of chili powder and the earthiness of jeera (cumin seeds). Pound 6-7 cloves of garlic, salt, 2 teaspoons of chili powder, and 1 teaspoon of cumin seeds together. This chutney not only serves as a base for the gravy but also infuses the dish with bold, aromatic flavors that elevate its taste.

Step 3: Cooking Dhokli in Buttermilk Gravy

This step ties everything together, creating a mouthwatering buttermilk-based gravy that is the hallmark of Kathiyawadi cuisine. Start by heating oil in a pan and adding mustard seeds, cumin seeds, asafoetida (hing), and whole dry red chilies. Once they splutter, add the freshly prepared garlic chutney and fry until aromatic. Then, add a mix of turmeric, chili powder, and coriander powder, letting the spices fry in the oil. The key here is to add just the right amount of water before pouring in 2 cups of buttermilk. As soon as the buttermilk boils, carefully add the dhokli pieces without stirring too much—this ensures they stay intact and soak up the flavors. Let the dish simmer for 10 minutes to absorb all the spices.

Final Touches: Garnishing and Serving

The final touch is to sprinkle some kasoori methi (dried fenugreek leaves) and chopped fresh coriander over the dish. Serve this warm, tangy, and spicy Kathiyawadi Dhokli Nu Shak with traditional sides like Bhakri, Roti, or Paratha for a complete meal that celebrates Gujarati flavors.

Tip: For an extra burst of flavor, pair this dish with a dollop of ghee or bura shakkar (jaggery powder) on the side!

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Chef Meghna's Kathiyawadi Dhokli Nu Shak is a beautiful blend of heritage and taste. With a few simple ingredients and easy steps, you can recreate this traditional dish at home, enjoying a slice of Kathiyawad on your plate. Whether you're new to Gujarati cuisine or a long-time fan, this dish is sure to impress with its bold flavors and comforting essence. Enjoy it with your family for a hearty, wholesome meal!