Ingredients:

• 250 g besan / gram flour
• 3 cups water
• 3 long dried red chillies, crushed
• 1 tbsp coriander powder
• 1 tbsp cumin seed powder
• 1 medium onion, chopped
• 4 green chillies, chopped
• 1 kg yogurt
• 1 tsp mustard seeds
• ½ and ¼ tsp turmeric
• Few stalks curry patta
• ½ large bunch coriander leaves
• 1 tbsp mint leaves
• 4 tbsp oil
• 2 tsp chilli powder
• Slat to taste

Method:

• Mix water with 1 tbsp oil, half the coriander and cumin seed powder, ¼ tsp turmeric, crushed chilli and salt.
• Cook till it boils then remove from heat.
• Add gram flour and mix well into a paste.
• Make sure that flour is mixed thoroughly and no lumps remain.
• Then grease a flat dish and spread the paste on it. Level and cut into 1 inch square pieces.
• Heat the remaining oil in a wide bottom pan.
• Add mustard seeds, curry patta, and onions immediately, taking care that mustard seeds do not burn.
• Fry onions till golden brown.
• Add yogurt which has been whipped with one cup of water.
• Put on slow fire, stirring all the time. Add chilli powder, the remaining coriander and cumin seed powder, ½ tsp turmeric and salt.
• When it comes to a boil, put in dhokli pieces or squares.
• Cook on slow fire till dhokli absorbs curry. Serve warm. Garnish with green chillies, coriander and mint leaves.

Serves 4 – 6