Garlicky methi Dhokli

Ingredients

• •For the Methi Dhokli Dough:
• •Whole wheat flour (gehun ka atta): ½ cup (60 g)
• •Chickpea flour (besan): 2 tbsp (20 g, provides structure and nutty aroma)
• •Fresh methi (fenugreek leaves): 1 cup tightly packed (~60 g), washed thoroughly, dried, and finely chopped
• •Fresh garlic paste: 1 tsp (freshly crushed)
• •Carom seeds (ajwain): ½ tsp, crushed between palms
• •Ground spices: ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp roasted cumin powder
• •Oil: 1 tsp (5 ml, for dough lubrication)
• •Salt: ½ tsp
• •Water: 3–4 tbsp (as needed to form a stiff dough)

Method

1. 1

   In a wide bowl, mix whole wheat flour, besan, finely chopped methi leaves, 1 tsp crushed garlic, turmeric, chilli powder, cumin powder, salt, and 1 tsp oil. Rub together until the methi moisture is incorporated.

2. 2

   Add water gradually to knead into a smooth, firm dough (stiffer than standard roti dough so the dhokli does not disintegrate in the simmering dal). Rest covered for 10 minutes.

3. 3

   Divide the dough into two balls.

4. 4

   Dust with dry flour and roll out into thin circles (~2 mm thickness). Using a knife or pastry wheel, cut into diamond or small square pieces (bite-sized dhoklis). Separate them gently on a plate.

5. 5

   And shallow fry them.

6. 6

   While the dhoklis finish cooking, heat 1 tbsp ghee or oil in a small tempering pan. Add mustard seeds and cumin seeds.

7. 7

   Add the remaining minced garlic, curry leaves, and asafoetida. Sautee on a low flame until the garlic turns uniformly crisp and deep golden without burning.