Curry / Subzi,  Gujarati


Chori-Dhokli |  A Gujarati Delicacy (Long Bean Curry with dumpling)




One famous dish made in almost all Gujarati family homes ….is Dhokli. It’s a very comforting and filling dish that can be made in many different versions. The actual “Dhokli” which is made up of atta (flour), flavored with seasoning, kneaded in a dough and formed in a small round disc size shape. These “Dhokli’s” can be added into many different Vegetables: Guwar (cluster beans), Papri, French Beans (Fansi) and Dals (Lentils).


long beans
Green Long Beans ( Yard Long Beans )

Some of you maybe familiar with the Long bean’s also called Yard Long Bean or Choli (chori). These beans come in many different forms, sizes and are recognized by many different names like bora (West Indies), dau gok (China) or Pole Sitao (Philippines). It’s origin is from Asia, but now is available about all over the world.

In my house Dhokli  is an all time favorite, especially when made with any vegetables is a favorite of my husband and father-n-law. I enjoy making it because …it’s delicious, simple, favorable, nutritious and quick to make.

Small marble size dhokli pieces and flatten disc.
Small marble size dhokli pieces and flatten disc.




Prep Time: 20 minutes

Cook Time: 20 minutes

Category: Curry / Subzi, Gujarati


    Dhoklis Ingredients
  • 1 cup - whole wheat flour (atta)
  • 1/2 tsp. - red chilli powder
  • ½ tsp. – ajwain (carom seeds)
  • 1/2 tsp. oil
  • ½ - granulated sugar
  • Salt to taste
    Other Ingredients
  • 2 cups – chopped green beans (chori)
  • 1 ½ tbsp. Oil
  • 1 tsp. - ajwain (carom seeds)
  • 1/4 tsp. – hing (asafetida)
  • 1 tsp. green chili paste
  • ½ tsp. – ginger paste
  • 1 tsp. – garlic paste
  • 1 tsp. - sugar
  • salt to taste
  • Finely chopped – Coriander leaves (dhania)
  • Finely chopped – Fresh Green Garlic (lasun)


    For the dhoklis
  1. Combine all the ingredients for dhokli into a bowl and knead into semi-soft dough using enough water.
  2. Divide the dough into 35 - 40 small equal portions. Press each portion with your thumb to make a uniform circular mini disc dhokli. Cover and keep aside.
    Next Step
  1. Heat the oil in a large non-stick kadhai or pot; once oil Is hot add the ajwain (carom seeds) and asafoetida and sauté for a few seconds.
  2. Add the chopped long beans (chori) and 3 cups of warm water, let it simmer for 1 min then add in green chili paste, ginger paste and garlic paste and salt to taste and give it a good stir. Let it come to a rolling boil then turn down the heat to medium high. ***the water should still be boiling**
  3. Into the boiling water add in one at a time the dhoklis spreading all over and in between keep stirring occasionally. Turn heat to medium low, cover and let it simmer for another 15 - 20 minutes. in between continue stirring occasionally. ***it should not be dry so in between add in another 1 cup of water**
  4. After 15 minutes, check to see if long bean (chori) is cooked and the dhoklis will increase in size.
  5. Add in the sugar stir. Now do a taste test and adjust salt, green chili and sugar at this point.
  6. Add in the some chopped Coriander leaves and green garlic give it a good stir
  7. Serve hot garnished with more coriander.


Chori (long beans) can be pre-cooked ahead of time in the pressure cooker with some water. 4-5 whistles and let it cool off. This cuts down about 10 minutes of cooking time.

Fresh green garlic is optional.


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