Chakolaya Recipe (Maharastrian Varan Phal)
Chakolaya Recipe ( Maharashtrian Varan Phal) is an amazing meal on its own which is more or less like Rajasthani Dhokli. The Dish is made up of wheat dumplings and is cooked in a toor dal mixture and is allowed to get the flavours from the dal. The recipe resembles more like Rajasthani Dal Dhokli but the spices used in maharastrian style is different.
Enjoy the Chakolaya Recipe (Maharastrian Varan Phal) as a meal on its own for a yummy lunch.
Here are few more Maharastrain recipes which you would like to try at your home.
10 M
40 M
50 M
4 Servings
Ingredients
- 2 cups Whole Wheat Flour
- 1 teaspoon Oil
- 1/4 teaspoon Ajwain (Carom seeds)
- Salt , as required For dal
- 3/4 cup Arhar dal (Split Toor Dal)
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 tablespoon Oil
- 2 Kokum (Malabar Tamarind) , (soaked in water for some time and remove the extract)
- 1 teaspoon Sugar
- Water , as required For garnish
- 1 Onion , small and chopped
How to make Chakolaya Recipe (Maharastrian Varan Phal)
To begin with the Chakolaya Recipe ( Maharashtrian Varan Phal) first, In a bowl mix wheat flour, salt, ajwain, oil and make a stiff dough.
Then in a pressure cooker cook Toor dhal with garlic for 3-4 whistles.
After the dal is done mash it well and a separate pan heat oil.
Add mustard seeds, after they splutter add turmeric, red chili, coriander powder and sprinkle some water.
Add this tempering to the mashed dal with this add the kokum extract and 2-3 cups of water to make it slurry
Boil the dal for few minutes in low heat.
Till then divide the dough into equal parts and roll it on a rolling board.
Give horizontal and vertical cuts to make square or diamond shapes . keep the square cuts on a plate . Do this for all divided dough.
Once the dal starts boiling slide on the prepared square cuts in the dal.
Cook the dhokli's in the dal for 15 mins in medium flame or till they are cooked.
Once they are cooked, serve them hot with ghee simmered and garnished with coriander leaves and some chopped onions.
