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Methi dhokli nu shak | methi besan ki sabzi | methi besan sabji

Methi dhoki nu shak is made with fresh fenugreek leaves, besan dhokli, and regular spices. Dhokli is a Spiced Gram flour dumpling added with fenugreek leaves (methi) to make it delicious and nutritious at the same time. It is a simple kathiyawadi-style curry recipe that is served with roti, paratha, or steamed rice. It is a very quick and easy-to-make recipe. Do try this!

The key to making tasty methi dhokli nu shak at home are;

  • Firstly, use fresh fenugreek leaves for a rich flavor. Make sure to wash the methi well before chopping, and chop fenugreek leaves roughly. Do not chop them finely.
  • I add besan dhokli with fenugreek leaves but you can add potatoes or soaked moong dal instead of it.
  • I use slightly sour buttermilk in masala paste; it gives dhaba style taste and reduces the bitterness of methi leaves while cooking it.
  • Lastly, methi dhokli nu shak tastes great when prepared slightly spicy.

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Recipe video

Methi dhokli nu shak | methi besan ki sabzi | methi besan sabji

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian, kathiyawadi
Servings 4


For kathiyawadi garlic chutney

  • 10-12 garlic cloves
  • ½ tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tbsp kashmiri red chilli powder

For masala paste

  • 1 tbsp red garlic paste
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp red chilli powder
  • 1 tsp jaggery
  • ½ cup sour buttermilk

For dhokli

  • 1 cup water - or buttermilk
  • 1/8 tsp turmeric powder
  • Salt to taste
  • ¼ tsp red chilli powder
  • 1 cup gram flour - besan

For methi dhokli nu shak

  • 3 cup chopped methi leaves
  • ¼ cup oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 2 chopped green chilli
  • 1 tsp ginger paste
  • ½ cup tomato puree
  • Salt to taste
  • 1 cup water or as required
  • Cooked dhokli
  • ½ tsp garam masala
  • Some coriander leaves


  • Making methi dhokli nu shak
  • Wash and roughly chop fenugreek leaves. keep it aside.
  • For garlic paste, in mortal-pestal, add 10-12 garlic cloves, ¼ tsp cumin seeds, 1 tsp coriander powder, and 1 tbsp Kashmiri red chili powder. Crush it coarsely. Kathiyawadi garlic paste is ready.
  • For masala paste, in a mixing bowl, add garlic paste, turmeric powder, coriander powder, red chili powder, jaggery, and sour buttermilk. Mix well. Masala paste is ready.
  • Heat oil in a pan, add mustard seeds, cumin seeds, hing, chopped green chili, and ginger paste. Sauté for a minute.
  • Now lower the flame, add the masala paste and sauté till oil separates from its sides.
  • Add masala paste into oil and Sauté till oil separates from the sides of the masala.
  • Then add tomato puree and mix well. Cook gravy till oil separates from its sides.
  • Now add methi leaves and salt. mix well.
  • Then add 1 cup of water and bring it to a boil. Cover and cook sabzi for 5 min on low flame.
  • Meanwhile in a pan, add 1 cup water, turmeric powder, salt, red chili powder, and 1 cup flour. mix well and place pan on gas and cook on medium flame till mixture leaves sides of the pan.
  • Spread dhokli mixture into a grease plate and cut it into cubes.
  • Now, add dhokli into the sabzi mixture and mix well.
  • Cover and cook sabzi for 3-4 minutes so masala flavor absorbs in it.
  • Add garam masala and some coriander leaves. mix well.
  • Serve methi dhokli nu shak with paratha, roti, or steamed rice.


  • slightly sour buttermilk into masala paste gives Dhaba style taste to the sabzi.
  • the proportion of flour and water should be equal in dhokli.
  • stir continuously and cook dhokli mixture on medium-low flame.
  • cover and cook sabzi on low flame, so gravy flavor absorbs into dhokli.
  • methi dhokli nu shak taste great when it is served hot. 
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