A common Bengali dish of steamed cakes made with eggs, potatoes and spices and simmered in an aromatic curry.
Ingredients
For dhokkar dalna:
- 300 Gram Potato
- 7 Eggs
- 10 Gram Green chillies, chopped
- 10 Gram Ginger, chopped
- 50 Gram Green coriander
- 10 Gram Cumin powder
- 10 Gram Coriander powder
- 10 Gram Red chilli powder
- 10 Gram Turmeric powder
- 30 Gram Garam masala powder
- To taste Salt
- Black pepper powder
- 50 Ml Oil (for greasing)
For curry:
- 10 Gram Panch phoran
- 150 Gram Onion paste
- 4 Litre Chicken stock
- 10 Gram Ginger paste
- 10 Gram Garlic paste
- 50 Gram Curd
- 50 Gram Tomato puree
- 10 Gram Cumin powder
- 10 Gram Coriander powder
- 10 Gram Turmeric powder
- 10 Gram Red chilli powder
- 10 Gram Sugar
- 500 Ml Mustard oil (for frying and cooking)
- 20 Gram Gram masala powder
- 30 Gram Green coriander
- To taste Salt
- 50 Gram Bhuna masala
For luchi:
- 200 Gram Refined flour
- 20 Gram Black onion seed
- To taste Salt
- 500 Gram Ghee
Method:
Prepare dhokkar dalna:
- Boil potato and grate it, there should not be any lumps. Add beaten egg.
- Mix well and add all powder spices and pour in a greased baking tray and steam it for 20 minutes
- Take it out, cool it, cut it into desired shape and deep fry it. Keep aside.
Prepare curry:
- Put oil in pan heat it up, add panch phoran and temper it.
- Add brown onion paste, ginger and garlic paste, cook it. Add powder spices, tomato puree, salt, sugar and cook it properly.
- Add chicken stock and reduce it.
- Put fried pieces and cook it for some time to make it soft and juicy.
Prepare luchi:
- Take flour, add salt and kalonji, mix it well, add ghee for shortening.
- Make dough out of the mixture.
- Divide it into small balls, roll it and deep fried it.
Credits: https://food.ndtv.com
