Ingredients Jump to Instructions ↓

  1. 1 packet (250 grams) instant dhokhla mix

  2. Filling

  3. 4 potatoes, boiled and mashed

  4. 2 medium sized onions, chopped

  5. 1 carrot, grated

  6. 3 tbsp oil

  7. 1 tbsp poppy seeds (khus-khus)

  8. 1 tbsp aniseeds (vilayati saunf)

  9. 3 green chillies, chopped

  10. 1 tbsp chopped ginger (adrak)

  11. 1 tsp chilli powder

  12. 1 tbsp coriander (dhania) powder

  13. 1 tbsp dried mango powder (amchur)

  14. 1 tsp salt or to taste

  15. 1 tbsp chaat masala

  16. 1 tbsp chopped coriander (dhania) leaves

  17. Other Ingredients

  18. 1/2 cup Green Chutney

  19. 1/2 cup Sweet Chutney

  20. chopped coriander (dhania) leaves

  21. 1/3 cup Bikaneri Bhujia

  22. finely chopped tomatoes

  23. finely chopped onions

Instructions Jump to Ingredients ↑

  1. Prepare the dhokla in a round tin as per packet instructions.

  2. Cool a bit and then with a knife cut it horizontally in half with a thread or a knife.

  3. ( as you would cut a cake in half )

  4. For making the filling,heat oil in a pan.add aniseed and then add poppy seeds to it.

  5. Add green chilli and ginger and sauté well.

  6. Add onion and then add the indian spices to it.

  7. Add potatoes and mix add grated carrots to it.

  8. Add coriander and mix well. check the seasoning and adjust accordingly.

  9. In a serving dish,put the cut half of the dhokla and then spread green chutney over it.

  10. Apply the potato filling on it and sprinkle chopped coriander leaves,bhujia and chopped onion.

  11. Cover with other half of the cake and then spread tamarind chutney over it.

  12. Decorate with bhujia,chopped coriander leaves,chopped onion,chopped tomato and green coriander chutney.

  13. Cut in slices and serve immediately otherwise it would become soggy.


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