'Dhokar Dalna' is another very famous authentic vegetarian Bengali delicacy. Specially made with Chana dal. Every time before preparing this one I get little bit tensed, because the main ingredients Dhoka is destroyed while frying then you’re time was just a waste. This recipe is also from my Ma’s kitchen. You might get ready made Dhoka packet in market, but I always love to make Dhokas at home like Maa. The cooking procedure is quite lengthy that’s why some time I am very lazy to make it. But my husband loves it. So no other choice today I made it on his demand.
Preparation time: 20 mint.
Cooking time: 40 mints.
Serving for: 4 people.
1.Chana dal : 150 gm.
2.Ginger one inch.
3.Two green chili.
4.Salt & Sugar as per taste.
5.Sunflower Oil for frying.
1.One medium size potato (cut into cube size).
2.Ginger, cumin and green chili paste 1& 1/2 table spoon.
3.One small chopped tomato.
4.Few cumin seeds.
5.One bay leave, 2 cardamom, 2 clove, one small cinnamon stick.
6.One tea spoon turmeric powder.
7.One tea spoon red chili powder.
8.A pinch of garama masala powder.
9.Salt & Sugar as per taste.
11.Half tea spoon ghee.
Soak the chana dal overnight. Now in a grinder make a smooth paste with the soked Chana dal, ginger, green chili and some salt and sugar.
Now add oil in a vessel and add the whole chana dala mixture and cook till it dry completely.
Now greese one plate with some oil and add the all dry chana dal mixture and spread across the plate proportionately .
Keep the plate in fridge for 20 mints. Now with a knife cut the Dhoka’s in some Rhombus size.
Now deep fry the Dhoka’s (few at a time) and soak the extra oil in pepper towel.
Now fry the potato pieces and keep it aside.
Now put some oil in a heavy bottomed vessel and add the cumin seeds, bay leaves, cardamom, clove, cinnamon after 2 mints add the chopped tomato fry for two mints.
Now add the ginger, green chili and cumin paste with all the spices powder with some salt and sugar and cook till the oil come out.
Now add one cup of water & slowly adds the fried Dhoka’s and fried potatoes and cook with a lid till the gravy become thick.
Before swich off the gas add the ghee.
Serve hot with plain Rice.