Guvar Dhokli

Make the dough:

Add all of the ingredients listed under Dhokli- besides the water- to the bowl of the stand mixer first. Lock the bowl on the stand and turn the mixer to speed level 2 and mix for  30 seconds. Then start by adding  half of  the water, being careful to pour it along the edges of the bowl a little bit at a time.

After 30 seconds, increase the speed to 4, and add the remaining water until the dough starts to pull away from the sides of the bowl (this may take a little longer, be patient!). For any dry flour getting left behind at the bottom, stop the mixer and pour 1 tbsp of water directly onto the dry flour, then mix again- repeating this and stopping to scrape the bowl as necessary. When the dough comes together into a ball attached to the hook, add 1 tsp of oil around the edges of the bowl and mix  it for an additional 30 seconds to smooth out the edges of the dough. Remove the dough from the hook and  use your hands to again smooth out the dough if needed, and then place the dough in a bowl with a kitchen towel to cover it, and set aside.

For the broth:

In a mini food processor or small grinder, pulse the green chilis, garlic and ginger until well blended- getting it as fine as possible.

Heat a large pot over medium heat and add the oil. Once the oil is hot, add the ajwain, followed by the blended green chili, garlic, ginger mixture. Cook for 30 seconds while stirring, then add the guvar, along with 1tsp of salt, the chili powder and turmeric powder and mix well.

Lower the heat and cook for  an additional 2-3 minutes while stirring. Add 7 cups of water and bring to a boil. Now add 1 tsp salt, stir, and  cover the pot with a tight lid. Reduce the heat to a slow simmer and cook for an additional 15-20 minutes or until the guvar is tender to the bite.

While the guvar cooks, pull off about a golf ball size of dough and roll it between your palms to smooth it out. Place it on a lightly floured surface (you can use atta to sprinkle on your surface), press it down first with your hands so its flat, and then use a rolling pin to roll it into a thin, even circle about 8 inches in diameter.

Tip: Often when rolling out the dough, its easy to make the center part too thin, so be sure to put equal pressure on the outer edges of the dough too while rolling it so everything is in even thickness. The round shape doesn't matter as much since you will be cutting these into a diamond shape. Just be sure to get it thin, they will plump up  as they cook in the broth later.

 Once you roll out your dough into a large thin circle, use a knife to cut it into diamond shapes. You can make cuts vertically first, then slightly rotate the dhokli and cut vertically again. With the broth on a very slow simmer,  peel off each dhokli and place into the broth, mixing gently as you go to prevent sticking. I rolled about 4 rotli and felt that was a good ratio to the broth. Leftover dough can be refrigerated or you can make bhakri with it. Simmer the dhokli for about 6-7 minutes, until it is cooked. Broth will thicken as it cools. I find adding 1 more cup of water gives me the perfect soupy consistency- total 8 cups water.