Sak Dhokri

Preparation info

  • Serves


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 4 large potatoes, cut into smallish chunks
  • 1 tin chopped tomatoes
  • ½ lb fresh young goowar (they look like runner beans, but you eat them whole; they can be found in Asian groceries)
  • 2 aubergines, cut into small chunks
  • 2 tbsp sunflower oil
  • Juice of 1 lime
  • 1 packet frozen toower (pigeon peas)
  • 2 tsp grated ginger
  • 1 onion, finely chopped
  • ¾ tsp chilli powder
  • 1 tsp turmeric
  • 2 tsp dhania jeera powder
  • 1 tsp sugar
  • Salt to taste

For the Dhokri

  • ½ mug each gram and plain white flour
  • ½ tsp chilli powder
  • ½ tsp mango powder
  • ¼ cup sunflower oil
  • Salt
  • ½ tsp crushed garlic
  • ½ tsp ajwain seeds
  • Water


  • First make the dhokri.
  • Mix all the dry ingredients.
  • Rub in the oil and then a little water until you have a stiff dough.
  • Cover and leave aside.
  • In a wide saucepan with a lid, heat the oil, then cook the onions and ginger over low heat until the onions start to brown a little.
  • Add the tomatoes and spices, and simmer for ten minutes, stirring from time to time.
  • Add sugar and lime juice.
  • Add a mug and a half of water and the potatoes, then cook them for ten minutes.
  • Take off the heat and cool.
  • Remove the potatoes. Mash four pieces, leaving the others whole.
  • Roll out the dough until it is as thick as a 10-pence coin (you will need sprinklings of white flour to stop it sticking).
  • Cut into squares with a sharp knife.
  • Returning the pot to the cooker, get the stew broth to reach boiling point and add the other vegetables.
  • After five minutes, carefully place the cut squares into the cooking stew. Cover, lower the temperature and simmer for twenty minutes.
  • Check that the dhokri are cooked through; they will have turned lighter and should taste like spicy dumplings.
  • Return the potatoes – mashed and cut – to the stew and reheat briefly. Eat in bowls with a spoon.