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Friday, March 26, 2021

Dill Leaves Dhokli

Dill Dhokli

Dill leaves when dropped in salad, curries or soup strengthens the overall spirit of nourishment. They are piled up with different nutrients adding value to our pink health. They taste excellent when added in keema or minced meat, Hashim enjoys the hint of its flavor in minced keema with pav which is the form of soft bread from inside and crispy layer from outside. If you want to dedicate the entire dish to this greens, there is a little trick - You can merely chop the leaves and toss together with few Indian seasonings or join my orbit and deliver this simple looking recipe into something rare and stunning.

Dill dhokli or suva dhokli is my mama’s recipe and mama used to make it all the time for me. I’ve a soft corner for this recipe for the flavors that go in here. Dhokli is steamed style of wheat momos but here is a game changer – it is steamed in the aroma of dill leaves giving gorgeous color and balanced taste. Whenever I think of easy meals, dill dhokli is one of my favorites due to its one pot preparation. The softness of dhokli works beautifully when eaten with flavorsome dill leaves. Sharing another gem of a dish that’s part of my leafy vegetable series that will not disappoint you a bit. Gujju cuisine awakens the senses and this meal is extra appealing, delectable and wholesome. It’s so good, I’m craving it again!

Dill Leaves Dhokli

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 Hour

Serves: 2 persons


A bunch or large bowl of fresh dill leaves, chopped

1 cup wheat flour

2 tomatoes, finely chopped

3 tablespoons fried onions, crushed well

1 cup cooking oil

½ teaspoon garlic paste, fresh

1 tablespoon red chili powder

½ teaspoon turmeric powder

½ teaspoon coriander powder

1 teaspoon salt, or as per the taste


  • Properly wash the dill leaves 4-5 times under running water, drain off water, chop and leave it aside.
  • In a skillet, add 3-4 tablespoons of cooking oil, garlic paste and allow it to take away the raw smell for a while. After a few seconds, add tomatoes and ¼ teaspoon salt and allow it to cook until soft.
  • Meanwhile, let’s prepare the dhokli dough - In a deep bowl, combine 1 cup wheat flour, 1 tablespoon oil and ¼ teaspoon salt, mix by adding water little by little. Knead the dough with neat hands until it becomes semi-stiff and soft. Finish by applying oil all over it and leave it aside.
  • Check the tomatoes and as soon as the tomatoes start leaving oil from its side and turns into a pulpy texture, add 1 tablespoon red chili powder, ½ teaspoon turmeric powder and ½ teaspoon coriander powder.
  • Sauté for a minute and add dill leaves, allow it to cook for 5 minutes until the quantity of leaves become half. Later, add 1 glass of water and mix well.
  • At the same time, make lemon sized dough balls and roll a small 3-inch disc and apply a light layer of oil.
  • Fold it into a semicircle and re-apply some oil. Fold it into a triangle shape, and finalize by giving it a gentle roll. Repeat this process with rest of the dough balls.
  • As you keep rolling the dhokli, go on dropping them in the simmering leaves. Do not over crowd the dhoklis and don’t disturb the dhoklis until they are cooked from one side. Cover and allow it to simmer until the dhoklis are puffed. 
  • After 8 minutes or so, once the bottom of the dhoklis are cooked, turn it upside-down. As the water dries up and the leaves are well cooked, balance the spices and serve it hot with salads or buttermilk. Enjoy!

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