Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, fenugreek and potato dhokla. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Heat oil in a wide bottom pan. Add mustard seeds, cumin seeds and curry leaves. Once it starts fluttering place the dhokla and let it cook for a minute. Flip over and let it cook for further minute.

Fenugreek and potato dhokla is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Fenugreek and potato dhokla is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook fenugreek and potato dhokla using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fenugreek and potato dhokla:

1. Take 1/2 cup chickpea flour
2. Get 1 cup semolina
3. Prepare 1 cup fresh finely chopped dill
4. Get 1 cup fresh fenugreek leaves
5. Make ready 1/4 cup chopped coriander leaves
6. Make ready 1 cup grated potato
7. Prepare 1 cup sour cream or yogurt
8. Prepare 1 teaspoon garam masala
9. Prepare 1 teaspoon green chilli paste
10. Get 1 teaspoon ginger paste
11. Make ready 1 teaspoon chilli flakes
12. Make ready 1/4 teaspoon baking soda
13. Take 1 teaspoon sesame seeds
14. Get 1/2 cup warm water
15. Take to taste Salt
16. Make ready 2 tablespoon hot oil

This dry vegetable dish can be served with breads like chapati, roti, nan, paratha, bhakri (jowar or bajra roti). It also goes very well with plain steamed rice. The slight bitterness of fenugreek leaves is balanced with potatoes. Simple Potato Fenugreek Curry/Aloo Methi is best served with hot roti/chapati or naan.

Instructions to make Fenugreek and potato dhokla:

1. In a bowl add all the ingredients and make batter. If its too thick add little bit more water. Set it aside for an hour
3. In a steamer add 3 glass of water and bring it to boil. - Grease a tray and add 1/2 of the batter and cover. Steam for 15 minutes or until a toothpick comes out clean. Let it cool completely. Cut in triangles.
4. Tempering:- - 4 tablespoon oil - 1 teaspoon mustard seeds - 1 teaspoon sesame seeds - Few curry leaves
6. Heat oil in a wide bottom pan. Add mustard seeds, cumin seeds and curry leaves. Once it starts fluttering place the dhokla and let it cook for a minute. Flip over and let it cook for further minute. I liked mine burnt so I cooked for 2 minutes on each sides.

The slight bitterness of fenugreek leaves is balanced with potatoes. Simple Potato Fenugreek Curry/Aloo Methi is best served with hot roti/chapati or naan. You can also serve it with Dal and Rice. This curry is appetizing and flavorful. The slight bitterness from the fenugreek leaves and the spiced potatoes make this curry delicious.

So that’s going to wrap it up for this special food fenugreek and potato dhokla recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!