Valentine's Day 2012 - cannot understand the hype surrounding this day, so no special plans except.....Dhoka...what an irony on this day as 'Dhoka' in Hindi means to cheat... maybe I can cheat everyone into believing the dish turned out awesome ;-)
Wanted to try this classic for many years but could never muster the courage...it is known to be tricky...nevertheless gave it a go..lo and behold..beginner's luck paid off!!!
Chana Dal (Split Bengal gram) - 1 1/2 cup
Asafoetida (Hing) - 1 tbsp
Cumin seeds - 1 1/2 tsp
Bay leaf - 1
Oil
Cumin powder - 1tbsp
Coriander powder - 1tbsp
Red chilli powder - to taste
Garam masala powder - 1 tsp
Turmeric powder - 1 tsp
Ghee - 1 tbsp
Potato - 1 medium,diced
Ginger paste - 1 tsp
Method:
------------
1. Soal the Chana dal for 6-8 hours.Blend to a thick paste in the mixer.
2. In a non-stick pan, add 2 tbsp of oil, 1/2 tsp whole cumin seeds,salt,1/2 tbsp of Asafoetida and some red chilli powder.Add the dal and stir quickly to mix the spices. Do not let it dry.
3. Apply oil on a plate and spread the warm mixture evenly on it.Try to keep the thickness uniform.Remove lumps if any had been formed in the dal.
4. Once the mixture has cooled cut into squares/ diamond shapes.These are the Dhoka See picture.
5. Fry the Dhoka in oil till brown on both sides.This step could play spoilsport as the Dhoka will split if the consistency of the dal mixture is not right.Thankfully, mine were safe.Here's how the fried pieces look like.
6. Add oil to a deep kadhai/pan.Add 1 tsp cumin seeds,1/2 tbsp asafoetida and a bay leaf.When the seeds splutter, add the diced potato,turmeric powder, salt and fry till golden.Add cumin and coriander powder, ginger paste and red chilli powder as per your taste.Cook the spices, adding a little water if needed.Once the oil separates, add water for the gravy.Let it simmer till the potatoes are cooked.You could add tomato puree to make the gravy thick.
7. Add the fried Dhoka pieces and cook on medium heat for 5 minutes.Add the ghee and garam masala and take off the heat.Serve with white rice/pulao.
Wanted to try this classic for many years but could never muster the courage...it is known to be tricky...nevertheless gave it a go..lo and behold..beginner's luck paid off!!!
Ingredients:
--------------Chana Dal (Split Bengal gram) - 1 1/2 cup
Asafoetida (Hing) - 1 tbsp
Cumin seeds - 1 1/2 tsp
Bay leaf - 1
Oil
Cumin powder - 1tbsp
Coriander powder - 1tbsp
Red chilli powder - to taste
Garam masala powder - 1 tsp
Turmeric powder - 1 tsp
Ghee - 1 tbsp
Potato - 1 medium,diced
Ginger paste - 1 tsp
Method:
------------
1. Soal the Chana dal for 6-8 hours.Blend to a thick paste in the mixer.
2. In a non-stick pan, add 2 tbsp of oil, 1/2 tsp whole cumin seeds,salt,1/2 tbsp of Asafoetida and some red chilli powder.Add the dal and stir quickly to mix the spices. Do not let it dry.
3. Apply oil on a plate and spread the warm mixture evenly on it.Try to keep the thickness uniform.Remove lumps if any had been formed in the dal.
4. Once the mixture has cooled cut into squares/ diamond shapes.These are the Dhoka See picture.
5. Fry the Dhoka in oil till brown on both sides.This step could play spoilsport as the Dhoka will split if the consistency of the dal mixture is not right.Thankfully, mine were safe.Here's how the fried pieces look like.
6. Add oil to a deep kadhai/pan.Add 1 tsp cumin seeds,1/2 tbsp asafoetida and a bay leaf.When the seeds splutter, add the diced potato,turmeric powder, salt and fry till golden.Add cumin and coriander powder, ginger paste and red chilli powder as per your taste.Cook the spices, adding a little water if needed.Once the oil separates, add water for the gravy.Let it simmer till the potatoes are cooked.You could add tomato puree to make the gravy thick.
7. Add the fried Dhoka pieces and cook on medium heat for 5 minutes.Add the ghee and garam masala and take off the heat.Serve with white rice/pulao.
No comments:
Post a Comment