While leafy vegetables are full of vital nutrients, they can make a wholesome meal if combined with grains. Chef Gautam Mehrishi combines Kale and Amaranth leaves with gram flour to make a popular Gujarati snack Dhokli.
Chop the kale leaves In a heated pan, add water, olive oil, salt Add kale and amaranth leaves and let it boil.
Add the boiled kale and amaranth in a blender jar Add ice cubes and blend it.
For dhokli, in a bowl, add chickpeas flour, cumin seeds powder, fennel seeds powder, turmeric powder, a pinch of asafoetida, red chilli powder, finely chopped green chilli, cumin seeds, salt as per taste Add baking soda, finely chopped ginger, mustard oil and mix it well.
Add water as required and mix again Make small balls of dhokli using a spoon and add it in the soup of amaranth and kale leaves for cooking Add the blended mixture and mix again.
Add tomato puree, finely chopped green beans and let it cook.
For serving, add the boiled kale and amaranth leaves in the bowl Add the soup and garnish it with finely chopped ginger, kale & amaranth leaves and serve the soup hot.