Garhwali Recipe:: Dhapdi (Kafuli)

    By Garhwali

    5/5 stars (1 votes)

    After aloo gutka, this is the second traditional Garhwali dish that I have managed to master. Like aloo gutka, this is also a simple dish to make. In fact, what I have observed is that most traditional Garhwali dishes are easy to make and do not involve a lengthy list of ingredients. Indeed Garhwali food, like the Garhwali people, is simple and unpretentious.

    Anyway, here it goes - my recipe for the traditional Garhwali spinach dish, Dhapdi. Based on my research, I believe that Dhapdi is also called Kafuli in some parts of Garhwal. The following recipe easily prepares for 4 people.
    500 g fresh spinach
    100 g besan (chickpea flour) [This can be substituted with 100 g rice flour.]
     half spoon turmeric powder
    1 spoon cumin powder
    1 spoon coriander powder
    2 green chilies cut length-wise
    1 large onion - finely chopped
    1 large tomato - finely chopped
    3 spoonfull oil (preferably mustard oil)
    2 spoonfull ginger-garlic paste
    2 spoonfull ghee (clarified butter)
    1 spoon cumin seeds

    Salt to taste


    1. Wash the spinach, cut it roughly and boil in a pressure cooker (2 whistles should be enough). If you are not using a pressure cooker, then boil till the spinach is al dente.
    2. Drain the water and keep it. 
    3. Take the boiled spinach, add the besan and blend this into a fine paste. I use an electric hand blender. You can use the traditional stone mortar-pestle (sheelbatta) also.
    4. In an iron kadhai (pan), add the mustard oil.
    5. When the oil boils, add the chopped onions and tomatoes, and the ginger-garlic paste.
    6. When the onions become brown, add the cumin powder, coriander powder, salt and turmeric powder. Stir for 2-3 minutes under a low flame.
    7. Add the spinach and besan paste. Mix well with the contents of the kadhai. Stir for 2-3 minutes under low flame.
    8. Now, add the drained water from boiled spinach. Don't add all the water at one go. Add cup by cup till the mixture is of uniform consistency. This process will take about 10-12 minutes.
    9. Cover and cook at low flame for about 5 minutes.
    10. In a separate ladle (karchee) heat the ghee. When the ghee boils, add the cumin seeds and the chopped green chilles.
    11. When the cumin seeds start to darken, add the contents of the ladle into the kadhai.
    12. Stir for 10-15 seconds.
    13. Take the kadhai off the flame. Your Dhapdi / Kafuli is now ready.
    Feel free to garnish with fresh coriander leaves and tomatoes. 
    Dhapdi can be eaten with either rice or roti. If you want to eat it with rice, then make it a little runny. I, personally, prefer to have dhapdi with rice. 
    If you plan to have it with roti or bread, then make it thick and garnish with raw onions.
    So, that's it. All done! Enjoy your dhapdi!

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